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Recipes Around the World International Vegetarian Union
Vegan Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Ken & Laura's Amazing Impromptu Sweet-n-Sour Stir-Fry
From: Eric Hunt

Yield: 2 servings

  • 1/4 c Chopped scallions
  • 2 Cloves garlic, mincedd
  • 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
  • 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!