1/4 c. chopped scallions
2 cloves garlic, minced
1 c. snow peas
1 small yellow zucchini squash, sliced
1 1/2-2 c. broccoli (florets and stems, cut into small pieces)
10-12 oz. straw mushrooms
1/2 c. bean sprouts
1/2 c. water chestnuts
1/2 c. bamboo shoots
1/4 c. chopped red bell pepper
1 small can pineapple chunks, juice reserved
1 small can mandarin orange slices
1 ripe mango, peeled, seeded, and sliced
1 to 1 1/2 c. tamari
reserved pineapple juice
3-4 Tbs. cornstarch
2 Tbs. water
2 tsp. grated fresh ginger
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 ingredients. When the sauce starts bubbling,
the stir-fry is done.
Serve over rice.