Hawaiian Ham Stir Fry

Great way to use some of the leftover Easter Ham.  We used veggies we had in the fridge.  These can be varied according to personal taste.  Serve over rice or chow mien noodles.

Ingredients:

2 to 3 cups cooked white rice

2 1/2 cups cooked and cubed ham
1/2 medium yellow onion, chopped
1 small can water chestnuts, sliced and drained
2 medium carrots, cut in thin rounds
2 stalks celery, sliced
1 red pepper diced or cut in strips (can also use green/yellow pepper)
1 cup pineapple chunks, drained (save the juice)
1 1/3 cup pineapple juice from can (I added 1/3 cup water)
4 tsp. rice wine vinegar
3 Tbsp. brown sugar
2 tsp. Dijon mustard
3 Tbsp. soy sauce
1/2 to 1 tsp. red pepper flakes
2 Tbsp. cornstarch

Prepare

Cut up cooked ham and set aside.
Cut up vegetables.

In separate bowl, combine pineapple juice, (water, if needed to make 1 1/3 cup) vinegar, brown sugar, soy sauce, mustard and cornstarch, whisk together well and set aside.

Heat 1-2 Tbsp. olive oil in skillet.
When hot, add vegetables and ham.  Saute until vegetables are tender/crisp.
Add pineapple chunks
Whisk sauce well before adding and then add to skillet, stirring as sauce thickens about 4-5 minutes.
Serve over rice or chow mien noodles