Sweet & Tangy Ham & Pineapple Stirfry-NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

200 ml (284 g/10 oz)

Ingredients

	Metric	Imperial
SYSCO Block & Barrel Ham (4"x6") (#07413), diced into 1/2" cubes	1.9 kg	4 lbs 3 oz
Pineapple Tidbits, drained; reserve juice	800 g	28 oz
Red Peppers, fresh, 1/4" diced	700 g	1 lb 9 oz
Green Peppers, fresh, 1/4" diced	700 g	1 lb 9 oz
Onions, fresh, 1/4" diced	500 g	1 lb 2 oz
Stir Fry Sauce, prepared, RTS	375 ml	1 1/2 cups
Pineapple Juice	810 ml	3 cups + 1/4 cup
Water	500 ml	2 cups
Ground Ginger	10 ml	2 tsp
Cornstarch	20 ml	4 tsp
Canola Oil	60 ml	1/4 cup
Broccoli Florets, frozen	550 g	1 lb 3 oz
Green Onions, chopped	75 g	3 oz

Dice the ham into 0.5 inch/1.3 cm cubes and place into bowl; cover with wrap. Maintain at <4'C/40'F until later steps.
Drain the pineapple and reserve the juice for later step. Wash the fresh peppers under cool running water; dice into 0.5 inch/1.3 cm pieces or alternately use frozen diced peppers; dice the onions and set aside.
Make the pineapple stir fry sauce: in a small bowl, whisk the stir fry sauce, reserved pineapple juice, water and ginger powder. Whisk in the cornstarch and set aside.
Heat oil in a large skillet on medium-high heat. Add the ham and fry it until it's grilled on all sides; about 3-4 minutes. Remove from pan and set aside.
Add the onion, broccoli, and peppers to the same skillet and cook until tender but still crunchy for ~10 minutes. Add the pineapple and grilled ham back to the stir-fry. Whisk the sauce and add it to the pan and combine. When the sauce starts to simmer, it should turn thick and glossy. Heat until an internal temperature of 74'C/165'F is reached for a minimum of 15 seconds. At point of service, garnish with chopped green onions.

Serve over steamed plain rice and a brioche buttered roll (sides not included in the nutritional analysis).