| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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.
Recipe by: hunt@austin.metrowerks.com (Eric Hunt)
Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland
<kirkland@gj.net> on Nov 09, 1997
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