I'd like to say that I was inspired to make this ham and pineapple stir-fry by the fact that our new president (Yaaaaaay!! Woooooo!!! *happy dance happy dance* ahem...) was born in Hawaii. But the truth is, I just have an excess of ham I need to use. I was also craving rice. Yes, I crave rice. What?
Anyway, this was fun and tasty new stir-fry...sweet, salty, crunchy...and hammy!
about 1 lb. of boneless ham, cut into bite-size pieces
1 or 2 tablespoons vegetable oil
thumb-size piece of ginger, peeled and grated
4 garlic cloves, grated
1 medium red onion, roughly chopped
1 tsp. cumin
1 tsp. ground ginger
pinch of red pepper flakes
1 shallot, thinly sliced
1 small can of pineapple slices, cut into small pieces, juice reserved
1 small can of sliced water chestnuts, cut into small matchsticks
1 red or orange bell pepper, roughly chopped
1 bunch green onions, sliced
Heat oil in wok, adding the ginger and garlic before oil gets hot. Cook until ginger and garlic are fragrant and starting to soften. Add ham and toss to coat. Cook on high heat, tossing or stirring occasionally until the ham starts to brown. Dump ham out of wok onto a plate and set aside. Add onion and shallot to wok and cook for 30 seconds or so, then add a splash of pineapple juice, soy sauce, cumin, ginger, black pepper and red pepper flakes. Cook until soft. the rest of the ingredients and toss to combine. Cook until the peppers just start to soften, but still have good color and crunch, adding pineapple juice as needed. Serve on jasmine rice.