Ken & laura's amazing impromptu sweet-n-sour

2 Servings

Ingredients

Quantity Ingredient
¼ cup Chopped scallions
2 Cloves garlic, minced
Canola oil (sesame oil would work well, too)
1 cup Snow pea pods, de-stringed
1 small Yellow zucchini squash, sliced
1½ cup Broccoli (florets and stems, cut into small pieces)
12 ounces Straw mushrooms
½ cup Bean sprouts
½ cup Water chestnuts
½ cup Bamboo shoots
¼ cup Chopped red bell pepper
1 small Can pineapple chunks (unsweetened, be sure to save the juice)
1 small Can mandarin orange slices
1 Ripe mango, peeled, seeded, and sliced
1½ cup Tamari
Pineapple juice (leftover from the can)
3 tablespoons Cornstarch (or enough to make desired thickness)
2 tablespoons Water
2 teaspoons Grated fresh ginger

Directions

SAUCE

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 ½ - ⅔ 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 rice. Yum!

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