Bok Choy and Pineapple Stir Fry

Portion Size: ½ cup Bok Choy and pineapple mixture

Ingredients: Yields: 8 servings

Ingredients Notes: 
1/3 cup lite soy sauce
¼ cup rice vinegarUnseasoned
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 pepperWashed, trimmed and sliced thin
12 baby Bok Choy Washed, trimmed cut crosswise into 1 inch wide strips
2 cups pineapple, dicedCanned and packed in 100% juice
8 green onionsWashed, trimmed and thinly sliced

Directions:

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