This is a print preview of "Ken And Laura's Amazing Impromptu Sweet N Sour Stir Fry" recipe.

Ken And Laura's Amazing Impromptu Sweet N Sour Stir Fry Recipe
by Global Cookbook

Ken And Laura's Amazing Impromptu Sweet N Sour Stir Fry
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  Servings: 2

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 1/2 C. Broccoli (florets and - stems, cut into smal
  2. 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)
  3. 1 small Can mandarin orange slices1 Ripe mango, peeled, seeded - and sliced -SAUCE-1 1/2 c. TamariPineapple juice (leftover - from the can)
  4. 3 Tbsp. Cornstarch (or possibly sufficient - to make desired thic 2 Tbsp. Water2 tsp. Grated fresh ginger
  5. 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.
  6. 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.
  7. Yum!