Instructions: Blend orange juice into cornstarch; stir in soy sauce, sugar, and lemon juice. Set aside.

Drain peaches; reserve syrup for another use.

Add cooking oil; preheat wok over high heat. Stir fry peanuts 2 to 3 minutes or until toasted; remove from wok

Stir fry ginger root 30 seconds. Add onion; stir fry 2 minutes. Add zucchini; stir fry 1 minute. Remove vegetables from wok; add more oil if needed.

Stir fry ham in hot oil 2 minutes. Stir orange juice mixture; add to wok.

Cook and stir until thickened and bubbly; cook and stir 2 minutes more.

Stir in peaches, peanuts, and vegetables; cover and cook 1 to 2 minutes.

Serve over rice sticks if desired.

Makes 6

servings.

DEEP FRIED RICE STICKS: In a saucepan, fry 2 ounces of unsoaked rice sticks, a few at a time, in deep hot cooking oil (375 degrees F) about 5 seconds or just until sticks puff and rise to top. Remove; drain on paper toweling. Keep warm in oven. Store any uncooked rice sticks in a tightly closed plastic bag.

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