Recipe - Ken Deep Dish Pizza

One fourth cup Chopped scallions
2 Cloves garlic; minced
Canola oil or sesame
1 cup Snow pea pods; destringed
1 small Yellow zucchini squash;
cut or sliced up
1 One half cup Broccoli florets & stems;
cut in small pieces
12 ounce Straw mushrooms
One half cup Bean sprouts
One half cup Water chestnuts
One half cup Bamboo shoots
One fourth cup Chopped red bell pepper
1 cn Pineapple chunks
unsweetened, reserve juice
1 cn Mandarin orange slices
1 Ripe mango; peeled seeded &
cut or sliced up

SAUCE
1 One half cup Tamari
Reserved pineapple juice
3 tablespoon Cornstarch
2 tablespoon Water
2 teaspoon 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
One half 2/3 c. ). Heat these ingredients until the garlic starts to turn
brown.

Then add the pea pods, squash, and broccoli. Cook about 35 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 stirfry is done.

Recipe by: hunt@austin.metrowerks.com (Eric Hunt)

Posted to recipeludigest Volume 01 Number 234 by James and Susan Kirkland
kirkland@gj.net on Nov 09, 1997