Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           chopped scallions
   2      cloves        garlic -- minced
                        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      small can     pineapple chunks -- (unsweetened, 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 thickness)
   2      tablespoons   water
   2      teaspoons     grated fresh ginger

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