Sweet and Sour Veggies Recipe

Ingredients :

1/4 cup Scallions, chopped

2 cloves Garlic, minced

1 cup Snow pea pods, de-stringed

1 small Yellow zucchini squash, sliced

1.5 cup Broccoli, cut into small pieces

350 g (12 oz) Straw mushrooms

1/2 cup Bean sprouts

1/2 cup Water chestnuts

1/2 cup Bamboo shoots

1/4 cup Red capsicum (pepper), chopped

1 small Canned pineapple chunks

1 small Canned mandarin orange slices

1 Ripe mango, peeled, seeded and sliced.

Sauce

1.5 cup Tamari

3 tablespoons Cornstarch

2 tablespoons Water

2 teaspoons Fresh ginger, grated

Pineapple juice (from the can)

Method :

Heat the wok with the cooking oil. Add scallions and garlic. Use enough oil so that it'll coat all the veggies but not too oily. Stir-fry until the garlic starts to turn brown. Add the pea pods, squash and broccoli. Cook for 3-5 minutes. Add the bean sprouts, water chestnuts, bamboo shoots and capsicum. Cook for another 2 minutes or until veggies are slightly tender but still crisp. Add the pineapple, oranges and mango. Cook for another 1 minute and the add the sauce. When the sauce starts to bubble, remove from heat. Serve with steamed white rice.