 | | Directions | - Mix cornstarch and water in small bowl until well blended. Add sherry, soy sauce, honey and ginger; mix well. Set aside.
- Heat oil in wok or large skillet over medium-high heat. Add snow peas, mushrooms, carrots and garlic; stir-fry 2 minutes. Add ham, corn and water chestnuts; stir-fry 5 minutes, or until ham is hot. Add cornstarch mixture; cook 1 minute, or until thickened, stirring constantly.
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| Ingredients | | - |  | 1 Cook's® Bone-in Ham Steak (about 1 pound), cut into thin strips |
| - | | 1 teaspoon cornstarch |
| - | | 1 can (8 ounces) Sliced Water Chestnuts, drained |
| - | | 1 can (15 ounces) baby corn, drained |
| - | | 1 clove garlic, minced |
| - | | 2 medium carrots, cut into thin slices |
| - | | 4 ounces fresh mushrooms, cut into thin slices |
| - | | 4 ounces fresh snow peas, trimmed |
| - | | 1 tablespoon Oil |
| - | | 1/2 teaspoon ground ginger |
| - | | 1 tablespoon honey |
| - | | 1 tablespoon Soy Sauce |
| - | | 1 tablespoon dry sherry |
| - | | 2 tablespoons cold water |
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