1/4 c  Chopped scallions

      2    Cloves garlic, minced

           Canola oil (sesame
           -oil would work well,
           -too)
      1 c  Snow pea pods, de-stringed

      1 sm Yellow zucchini squash,

           -sliced
  1 1/2 c  Broccoli (florets and

           -stems, cut into small
           -pieces)
     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
-----------------------------------SAUCE-----------------------------------
  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!