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1/4 cup
2 cloves
1 cup
1 small
1 1/2 cup
350g (12 oz)
1/2 cup
1/2 cup
1/2 cup
1/4 cup
1 small
1 small
1
Sauce
1 1/2 cup
3 tablespoons
2 tablespoons
2 teaspoons
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Scallions, chopped
Garlic, minced
Snow pea pods, de-stringed
Yellow zucchini squash, sliced
Broccoli, cut into small pieces
Straw mushrooms
Bean sprouts
Water chestnuts
Bamboo shoots
Red capsicum (pepper), chopped
Canned pineapple chunks
Canned mandarin orange slices
Ripe mango, peeled, seeded and sliced.
Tamari
Cornstarch
Water
Fresh ginger, grated
Pineapple juice (from the can)
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Method :
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Heat the wok with the
cooking oil.
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Add scallions and garlic.
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Use enough oil so that
it'll coat all the veggies but not too oily.
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Stir-fry until the garlic
starts to turn brown.
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Add the pea pods, squash
and broccoli.
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Cook for 3-5 minutes.
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Add the bean sprouts,
water chestnuts, bamboo shoots and capsicum.
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Cook for another 2 minutes
or until veggies are slightly tender but still crisp.
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Add the pineapple, oranges
and mango.
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Cook for another 1 minute
and the add the sauce.
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When the sauce starts to
bubble, remove from heat.
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Serve with steamed white
rice.
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