Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 large | Red Pepper |
| 1 large | Green Pepper |
| 1 medium | Zucchini |
| 4 \N | Celery Stalks |
| 1 \N | Bunch Scallions |
| ½ pounds | Button Mushrooms |
| ½ cup | Olive Oil |
| 1 cup | Blanched Almonds |
| 2 \N | Garlic Cloves Crushed |
| ¼ cup | Grated Fresh Ginger |
| ¼ cup | Soy Sauce |
| ¼ cup | Lemon Juice |
| 1 tablespoon | Wine Vinegar |
| 2 \N | T Clear Honey |
SWEET & SOUR DRESSING
1. Cut the Peppers, Zucchini & Celery Into 2-Inch Matchsticks. Trim the Scallions So That Is About 1 Inch Of the Green Part Left. Slice the Button Mushrooms.
2. Next Make the Sweet & Sour Dressing; Blend All the Ingredients in a Blender or Food Processor, or Mix Them in a Bowl.
3. Make the Stir-Fry Just Before You Want To Eat. Heat the Oil in a Wok, Then Put in the Vegetables and Stir-Fry Over High Heat for 2 Minutes, until They Are Beginning To Soften.
4. add the Almonds and the Sweet & Sour Mixture and Stir-Fry for a Further 1-2 Minutes To Heat Through.