- Mix cornstarch and water in small bowl until well blended. Add sherry, soy sauce, honey and ginger; mix well. Set aside.
- Heat oil in wok or large skillet over medium-high heat. Add snow peas, mushrooms, carrots and garlic; stir-fry 2 minutes. Add ham, corn and water chestnuts; stir-fry 5 minutes, or until ham is hot. Add cornstarch mixture; cook 1 minute, or until thickened, stirring constantly.
|-||1 Cook'sÂ® Bone-in Ham Steak (about 1 pound), cut into thin strips|
|-||1 teaspoon cornstarch|
|-||1 can (8 ounces) Sliced Water Chestnuts, drained|
|-||1 can (15 ounces) baby corn, drained|
|-||1 clove garlic, minced|
|-||2 medium carrots, cut into thin slices|
|-||4 ounces fresh mushrooms, cut into thin slices|
|-||4 ounces fresh snow peas, trimmed|
|-||1 tablespoon Oil|
|-||1/2 teaspoon ground ginger|
|-||1 tablespoon honey|
|-||1 tablespoon Soy Sauce|
|-||1 tablespoon dry sherry|
|-||2 tablespoons cold water|