Portion Size: ½ cup Bok Choy and pineapple mixture

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/3 cup lite soy sauce
¼ cup rice vinegar	Unseasoned
2 tablespoons honey
2 tablespoons cornstarch
4 teaspoons sesame oil
2 teaspoons vegetable oil
3 garlic cloves, minced
1 teaspoon ground ginger
1 red bell pepper	Washed, trimmed and sliced thin
12 baby Bok Choy	Washed, trimmed cut crosswise into 1 inch wide strips
2 cups pineapple, diced	Canned and packed in 100% juice
8 green onions	Washed, trimmed and thinly sliced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Whisk soy sauce, rice vinegar, honey, cornstarch and sesame oil in small bowl.
2	Heat wok or large nonstick skillet over medium-high heat 1 minute.
3	Add 2 teaspoons vegetable oil; tilt to coat.
4	Add garlic, and ginger. Stir-fry 2 minutes; transfer mixture to bowl.
5	Add 2 teaspoons vegetable oil to same wok or skillet.
6	Add bell pepper; stir-fry 2 minutes.
7	Add Bok Choy and stir until wilted, about 1 minute.
8	Add pineapple.  Stir soy mixture and add; cook until juices thicken, about 1 minute.	Cook until internal temperature reaches 135°F.

Variations: Bok Choy can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.