Bok Choy and Pineapple Stir Fry


1/3 c. soy sauce
¼ c. rice vinegar (unseasoned) .
2 tbsps honey
2 tbsps cornstarch
4 tsps sesame oil (oriental)
2 tsps vegetable oil
3 garlic cloves (minced)
1 teaspoon ground ginger
1 red bell pepper (sliced thin)
12 bok choy (baby bok choy trimmed cut crosswise into 12 inch wide strips) .
2 cups pineapple (diced)
8 green onions (thinly sliced
Whisk  soy sauce, rice vinegar, honey, cornstarch and sesame oil in small bowl. Heat wok or large nonstick skillet over medium-high heat 1 minute. Add 2 teaspoons vegetable oil; tilt to coat. Add  garlic, and ginger. Stir-fry 2 minutes; transfer mixture to bowl. Add 2 teaspoons vegetable oil to same wok or skillet. Add bell pepper; stir-fry 2 minutes. Add bok choy and stir until wilted, about 1 minute. Add pineapple.  Stir soy mixture and add; cook until juices thicken, about 1 minute.