Ken & laura's amazing impromptu sweet-n-sour
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Ken & laura's amazing impromptu sweet-n-sour
  Chinese    Vegetarian  
Last updated 6/12/2012 12:46:06 AM. Recipe ID 6212. Report a problem with this recipe.
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      Title: Ken & laura's amazing impromptu sweet-n-sour
 Categories: Chinese, Vegetarian, Main dish
      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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Recipe ID 6212 (Apr 03, 2005)

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