---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Vegetarian, Main dish
       Yield: 2 servings
     1/4 c  Chopped scallions
       2    Cloves garlic, minced
            Canola oil (sesame
            -oil would work well,
       1 c  Snow pea pods, de-stringed
       1 sm Yellow zucchini squash,
   1 1/2 c  Broccoli (florets and
            -stems, cut into small
      12 oz Straw mushrooms
     1/2 c  Bean sprouts
     1/2 c  Water chestnuts
     1/2 c  Bamboo shoots
     1/4 c  Chopped red bell pepper
       1 sm Can pineapple chunks
            -(unsweetened, be sure
            -to save the juice)
       1 sm Can mandarin orange slices
       1    Ripe mango, peeled, seeded,
            -and sliced
   1 1/2 c  Tamari
            Pineapple juice (leftover
            -from the can)
       3 tb Cornstarch (or enough
            -to make desired thickness)
       2 tb Water
       2 ts Grated fresh ginger
   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 rice.  Yum!