Ingredients
- 2 garlic (cloves)
- 1/2 bamboo shoots
- 1/2 bean sprouts
- 350 ml tamari pineapple juice
- 200 gr snow pea pods
- 130 gr broccoli
- 120 gr straw mushrooms
- 120 ml water chestnuts
- 34 gr scallions (chopped)
- 34 gr bell pepper (chopped red)
- 30 ml water
- 24 gr cornstarch
- 10 gr ginger (grated fresh)
- 1 slice zucchini squash (yellow)
- 1 package pineapple chunks
- 1 package mandarin orange
- 1 slice ripe mango
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 0. 5.6666666666667 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!