Ken and laura's amazing impromptu sweet-n-sour stir-fry

Yield: 2 Servings

Measure Ingredient
¼ cup Chopped scallions
2 Cloves garlic; minced
Canola oil or sesame
1 cup Snow pea pods; de-stringed
1 small Yellow zucchini squash; sliced
1½ cup Broccoli florets & stems; cut in small pieces
12 ounces Straw mushrooms
½ cup Bean sprouts
½ cup Water chestnuts
½ cup Bamboo shoots
¼ cup Chopped red bell pepper
1 can Pineapple chunks unsweetened, reserve juice
1 can Mandarin orange slices
1 Ripe mango; peeled seeded & sliced
1½ cup Tamari
Reserved pineapple juice
3 tablespoons Cornstarch
2 tablespoons Water
2 teaspoons Grated fresh ginger

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 ½ - ⅔ 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@... (Eric Hunt) Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997

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