1/2 c. orange juice
1 tbsp. cornstarch
2 tbsp. soy sauce
1 tbsp. sugar
1 tbsp. lemon juice
1 (16 oz.) can peach slices
2 tbsp. cooking oil
3/4 c. peanuts
1 tsp. grated ginger root
1 onion, cut in thin wedges
2 zucchini, thinly sliced
2 c. cubed, fully cooked ham

Can be served over hot rice, deep fried rice sticks or chow mein noodles.

Blend orange juice into cornstarch; stir in soy, sugar and lemon juice. Set aside.

Drain peaches. Add cooking oil; preheat wok over high heat. Stir-fry peanuts 2-3 minutes or until toasted; remove from wok. Stir-fry ginger root 30 seconds. Add onion; stir-fry 2 minutes. Add zucchini; stir-fry 1 minute.

Remove vegetables from wok; add more oil if needed. Stir-fry ham in hot oil 2 minutes. Stir orange juice mixture; add to wok. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Stir in peaches, peanuts and vegetables; cover and cook 1-2 minutes.