Ken & Lauras Amazing Impromptu Sweet-n-sour Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Chopped scallions,
2 Cloves: garlic, minced
Canola oil, sesame oil would work well, too
1 cup: Snow pea pods, de-stringed
1 small: Yellow zucchini squash, sliced
1 1/2 cup: Broccoli, florets and stems, cut into small pieces
12 ounce: 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 sure to save the juice
1 small: Can mandarin orange slices,
1: Ripe mango, peeled, seeded, and sliced
SAUCE
1 1/2 cup: Tamari,
Pineapple juice, leftover from the can
3 tbsp: Cornstarch, or enough to make desired thickness
2 tbsp: Water,
2 tsp: Grated fresh ginger,
Directions:
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!
Source from luhu.jp
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!
Source from luhu.jp