8 oz. ham steak, cut in 1 1/2 x 3/4 inch strips
1 tbsp. vegetable oil
1 c. fresh mushrooms
1/2 c. each red and green peppers, cut in 3/4-inch chunks
1 clove garlic, minced
1 (8 oz.) can pineapple chunks, drained (reserve juice)
1/2 lb. pea pods or 1 (6 oz.) frozen snow peas, thawed
1/2 c. coarsely chopped macadamia nuts
4 servings hot cooked rice

SAUCE:

1/2 c. chicken broth
3 tbsp. honey
2 tbsp. soy sauce
2 tbsp. lemon juice
2 tbsp. cornstarch or arrowroot powder

Heat oil in wok or large skillet. Add mushrooms, pepper, and garlic; stir-fry 5 minutes. Add pea pods; stir-fry 2 minutes. Combine reserved pineapple juice with sauce ingredients and add to vegetables. Add ham, pineapple, and nuts. Cook and stir until thickened. Serve over hot cooked rice. Yield 3-4 servings.