Ingredients:
1/4 cup chopped scallions |
2 cloves garlic |
1 tablespoons canola oil -- sesame, oil would work well, |
1 cup snow pea pods -- de-stringed |
1 small yellow zucchini squash -- sliced |
1 1/2 cups broccoli -- (florets and, stems, cut into small pieces) |
12 ounces straw mushrooms |
1/2 cup bean sprouts |
1/2 cup water chestnuts |
1/2 cup bamboo shoots |
1/4 cup chopped red bell pepper |
1 can pineapple chunks -- (unsweetened, save the juice) |
1 can mandarin orange slices |
1 medium ripe mango -- peeled, seeded, and sliced |
-----sauce----- |
1 1/2 cups tamari |
1 can pineapple juice -- (leftover, from the can) |
3 tablespoons cornstarch -- (or enough, to make desired thickness) |
2 tablespoons water |
2 teaspoons grated fresh ginger |
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Preparation / Directions:
First to go in the wok was the oil, scallions, and garlic. Use enough oil so that it'll coat all the veggies but not make them slimy (I'd say about 1/2 - 2/3 c.).
Heat these ingredients until the garlic starts to turn brown. Then add the pea pods, squash, and broccoli. Cook about 3-5 min. Then add the bean sprouts, water chestnuts, bamboo, and peppers.
Cook for a few more minutes, until veggies are slightly tender but still sort of crisp.
Then add the pineapple, oranges, and mango. Cook about a minute, then add the sauce.
When the sauce starts bubbling, the stir-fry is done.
Serve over ric
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