Instructions: 1 1/2 Cups Broccoli (florets and - stems, cut into smal

12 ounces Straw mushrooms
1/2 cup Bean sprouts
1/2 cup Water chestnuts
1/2 cup Bamboo shoots
1/4 cup Chopped red bell pepper
1 small Can pineapple chunks - (unsweetened, be sur save the juice)

1 small Can mandarin orange slices
1 Ripe mango, peeled, seeded - and sliced -SAUCE-
1 1/2 cups Tamari
Pineapple juice (leftover - from the can)

3 tablespoons Cornstarch (or enough - to make desired thic 2 tablespoons Water
2 teaspoons Grated fresh ginger

First to go in the wok was the oil, scallions, and garlic. Use enough oil so that itll coat all the veggies but not make them slimy (Id 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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