"This dish came about one Spring day when we had next to nothing left in the cupboards. I went through the kitchen looking at what leftovers we had and what ever else was available. The result astounded my wife and I and it's very delicious! Hope you enjoy. The key with this dish is the juxtaposing of cold and hot. The cold fruit literally dances in your mouth, while the warm stir frye is soothing to your palate. The hot bite of the Plum Sauce doesn't know where it belongs, but it does that well. LOL"
Slice the strawberries and kiwi. Prep the rest of the fruit and place it in the refrigerator to chill.
Cook the rice and set it aside.
While the rice is cooking, turn the stove on to medium and add in the Prune Juice, Soy Sauce, Tiger Sauce, and Molasses. Stir well. When the rice is done cooking set the sauce to simmer and add in the Pineapple Juice and Honey. Again, stir well.
Now for the fun.
1. Destem the spinach and shred the cabbages.
2. Slice the red pepper and baby carrots.
3. Dice the ham to about 1/2" cubes.
With the sauce simmering, place a skillet on the largest burner and set heat to medium. Toss in the ham and 1/2 cup of sauce. Turn and heat through. When the ham is done, set it aside.
Okay, take some rice and place it in the skillet. We are going to do like a stir frye so raise the heat to medium high. What you want to do is give the rice just a hint of crispness. You may add some more sauce if needed.
After the rice is to its desired tender/crisp self, add most of the cabbage, and all of the red pepper and ham. It should be enough to make two servings. (save some cabbage for use later.)
While the stir frye is heating, quickly remove the fruit from the refrigerator. Keep turning the mixture until the cabbage is tender. Then when you are ready to plate it, add the Spinach and just a little sauce. Get ready for the presentation.
Arrange the chilled fruit along the edge of the plate, alternating colors (red, green, orange and yellow) Fill the plate with as much fruit as you think you would like. Take some of the raw cabbage and sprinkle onto the plate. This adds lots texture and variety to a cool summer dish. Go out to your patio and enjoy!