Sweet, sour, & totally delicious! Try this taste of Asian cuisine today!
|1 tbsp||(15 mL) Olive oil|
|1||Maple Leaf® Ham Steak, cut into cubes|
|1||Yellow pepper, cut into 1” (2.5 cm) pieces|
|1||Red pepper, cut into 1” (2.5 cm) pieces|
|1 cup||(250 mL) Sugar snap peas, trimmed|
|1||Can pineapple chunks, juice reserved|
|1/4 cup||(60 mL) Rice or white vinegar|
|2 tbsp||(30 mL) Brown sugar|
|1 tbsp||(15 mL) Soy sauce|
|1 tbsp||(15 mL) Corn starch|
HEAT oil in a large skillet over medium-high. Add ham, pepper and carrots. Stir-fry for 5-6 minutes or until vegetables are tender crisp. Add snap peas and pineapple chunks and stir-fry for 1-2 minutes more. Whisk together rice vinegar, brown sugar, soy sauce, reserved pineapple juice and cornstarch. Stir into ham and vegetable mixture. Bring to a boil and cook for 1-2 minutes or until the sauce thickens. Season to taste with salt and pepper. Serve hot over chow mein noodles.
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