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Ken and Laura's Amazing Impromptu Sweet-N-Sour Stir-Fry |
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| Course : |
Chinese |
| From: |
HungryMonster.com |
| Serves: |
2 |
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Ingredients:
| 1/4 |
cup |
chopped scallions |
| 2 |
cloves |
garlic |
| 1 |
tablespoons |
canola oil -- sesame, oil would work well, |
| 1 |
cup |
snow pea pods -- de-stringed |
| 1 |
small |
yellow zucchini squash -- sliced |
| 1 1/2 |
cups |
broccoli -- (florets and, stems, cut into small pieces) |
| 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 |
can |
pineapple chunks -- (unsweetened, save the juice) |
| 1 |
can |
mandarin orange slices |
| 1 |
medium |
ripe mango -- peeled, seeded, and sliced |
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-----sauce----- |
| 1 1/2 |
cups |
tamari |
| 1 |
can |
pineapple juice -- (leftover, from the can) |
| 3 |
tablespoons |
cornstarch -- (or enough, to make desired thickness) |
| 2 |
tablespoons |
water |
| 2 |
teaspoons |
grated fresh ginger |
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Preparation:
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 ric |
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