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Ingredients
- 1/4 c. Minced scallions
- 2 x Cloves garlic, chopped Canola oil (sesame, oil would work well,
- 1 c. Snow pea pods -- de-stringed
- 1 sm Yellow zucchini squash -- sliced
Directions
- 1 1/2 C. Broccoli (florets and - stems, cut into smal
- 12 ounces Straw mushrooms1/2 c. Bean sprouts1/2 c. Water chestnuts1/2 c. Bamboo shoots1/4 c. Minced red bell pepper1 small Can pineapple chunks - (unsweetened, be sur save the juice)
- 1 small Can mandarin orange slices1 Ripe mango, peeled, seeded - and sliced -SAUCE-1 1/2 c. TamariPineapple juice (leftover - from the can)
- 3 Tbsp. Cornstarch (or possibly sufficient - to make desired thic 2 Tbsp. Water2 tsp. Grated fresh ginger
- First to go in the wok was the oil, scallions, and garlic. Use sufficient oil so which it'll coat all the veggies but not make them slimy (I'd say about 1/2 - 2/3 c.). Heat these ingredients till the garlic starts to turn brown. Then add in the pea pods, squash, and broccoli.
- Cook about 3-5 minutes. Then add in the bean sprouts, water chestnuts, bamboo, and peppers. Cook for a few more min, till veggies are slightly tender but still sort of crisp. Then add in the pineapple, oranges, and mango. Cook about a minute, then add in the sauce. When the sauce starts bubbling, the stir-fry is done. Serve over rice.
- Yum!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 2 servings | |
| Calories 39 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 204mg | 6% |
| Total Carbs 7.08g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.31g | 0% |
| Protein 2.53g | 4% |
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