Cook the rice sticks according to the instructions on the package, just until al dente. Drain and reserve.
Heat the oil in a wok over high heat. Toss in the garlic and ginger and sauté until golden.
Add the vegetables and cook, stirring constantly, until al dente.
Stir in the ham, oyster soy sauce, rice sticks and sriracha, tossing to coat. If the sauce is too thick, you can thin it out with a bit of chicken stock.
Adjust the seasoning with salt and pepper.
Chef’s Note: This is a great way to use up ham left over from the holidays, and certainly more interesting than the typical ham sandwich!
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