Sticky Gammon Stir-Fry
Clock Image
Prep: 15 mins
Cook: 15 mins
A stir-fry with a citrus zing and a dash of sweetness, using high welfare gammon from Staffordshire and our fantastic Chinese 5 spice.
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Ingredients you'll need
Recipe Ingredients Image
  • 1 orange
  • 2 tsp Chinese 5 spice powder
  • 1 tbsp honey
  • 2 gammon steaks
  • ½ green cabbage
  • 2 leeks
  • 1 red pepper
  • A bag of white basmati rice
From your kitchen
  • Freshly ground pepper
  • Sea salt
  • A splash of olive oil
  • 250ml hot water
You'll need
  • Colander
  • Pan with a lid
  • Measuring jug
  • Deep frying pan or wok
Step by step this way
  • 1.

    Finely grate the zest from half the orange. Juice it. Mix the orange zest and juice with 2 tsp of the Chinese 5 spice and 1 tbsp of the honey in a bowl. Season with pepper.

  • 2.

    Slice the gammon into strips. Add to the marinade. Mix well. Put to one side. Fill a kettle and put it on to boil.

  • 3.

    Halve the cabbage. Slice out the thick core. Finely shred it. Rinse well. Trim the leeks. Slice a cross in the tops so you can open the layers out. Rinse. Finely slice. Rinse and halve the pepper. Scoop out the seeds and white bits. Slice into fingers.

  • 4.

    Tip the rice into a small pan. Pour in 250ml hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 6 mins till all the water is absorbed. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked.

  • 5.

    Heat a splash of oil in a deep frying pan or wok. Add the leeks and pepper. Stir-fry for 4-5 mins till starting to soften.

  • 6.

    Lift the gammon out of its marinade with a slotted spoon (keep the marinade). Add the gammon to the pan. Stir-fry over a high heat for 4-5 mins till cooked through.

  • 7.

    Add the cabbage, the marinade and a splash of hot water from the kettle. Stir-fry for 4-5 mins till the cabbage has wilted. Taste and adjust the seasoning. Serve with the steamed rice.

  • Tip

    Five star
    Chinese 5 spice is great for pepping up soup. Sweat a mix of onions, leeks and root veg in olive oil till starting to soften. Add a good pinch of 5 spice, some crushed garlic and hot stock. Simmer. Blitz till smooth.