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

Recipe Ingredients

1/4 cup	36g / 1.3oz	Chopped scallions
2		Garlic - minced
		Canola oil - (sesame, oil would work well,
1 cup	237ml	Snow pea pods - de-stringed
1 cup	237ml	Yellow zucchini squash - sliced (small)
1 1/2 cups	219g / 7.7oz	Broccoli - (florets and, stems, cut into small pieces)
12 oz	340g	Straw mushrooms
1/2 cup	80g / 2.8oz	Bean sprouts
1/2 cup	118ml	Water chestnuts
1/2 cup	118ml	Bamboo shoots
1/4 cup	36g / 1.3oz	Chopped red bell pepper
1		Pineapple chunks - (unsweetened, save the juice)
1		Mandarin orange slices
1		Ripe mango - peeled, seeded, and sliced
		Sauce
1 1/2 cups	355ml	Tamari
		Pineapple juice - (leftover, from the can)
3 tablespoons	45ml	Cornstarch - (or enough, to make desired thickness)
2 tablespoons	30ml	Water
2 teaspoons	10ml	Grated fresh ginger

Recipe Instructions

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 rice.

Source:
Nancy Lam's Wok Wiz

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