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Amazing Impromptu Sweet-n-sour Stir-fry
1/4 c Chopped scallions
2 Cloves garlic; minced
Canola oil or sesame
1 c Snow pea pods; de-stringed
1 sm Yellow zucchini squash; sliced
1 1/2 c Broccoli florets & stems; cut in 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 cn Pineapple chunks unsweetened, reserve juice
1 cn Mandarin orange slices
1 Ripe mango; peeled seeded & sliced
1 1/2 c Tamari
Reserved pineapple juice
3 tb Cornstarch
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.
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