8 oz. ham steak, cut in 1 1/2 x 3/4 inch strips
1 tablespoon vegetable oil
1 cup fresh mushrooms
1/2 cup each red and green peppers, cut in 3/4-inch chunks
1 clove garlic, minced
1 (8 oz.) can pineapple chunks, drained (reserve juice)
1/2 lb. pea pods or 1 (6 oz.) frozen snow peas, thawed
1/2 cup coarsely chopped macadamia nuts
4 servings hot cooked rice
1/2 cup chicken broth
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons cornstarch or arrowroot powder
Heat oil in wok or large skillet. Add mushrooms, pepper, and garlic; stir-fry 5 minutes.
Add pea pods; stir-fry 2 minutes.
Combine reserved pineapple juice with sauce ingredients and add to vegetables. Add ham, pineapple, and nuts. Cook and stir until thickened.
Serve over hot cooked rice.
Yield 3-4 servings.
Joyce Chen Classic Series Carbon Steel Wok Set, 4-Piece