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

1/4 c Chopped scallions

2 Cloves garlic, minced

Canola oil (sesame -oil would work well, -too) 1 c Snow pea pods, de-stringed

1 sm Yellow zucchini squash,

-sliced 1 1/2 c Broccoli (florets and

-stems, cut into small -pieces) 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 sm Can pineapple chunks

-(unsweetened, be sure -to save the juice) 1 sm Can mandarin orange slices

1 Ripe mango, peeled, seeded,

-and sliced -----------------------------------SAUCE----------------------------------- 1 1/2 c Tamari

Pineapple juice (leftover -from the can) 3 tb Cornstarch (or enough

-to make desired thickness) 2 tb Water

2 ts 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. When the sauce starts bubbling, the stir-fry is done. Serve over rice. Yum!