Ken and Laura's Amazing Impromptu Sweet-N-Sour Stir-Fry

Course : Chinese
Serves: 2
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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
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

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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