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  Ken & laura's amazing impromptu sweet-n-sour
 
Yield: 2 Servings
 
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 MMMMM---------------------------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!

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