Title: Chinese Stir-Fried Vegetables and Pineapple
Categories: Vegetables, Low fat, Breads, Muffins & r
Yield: 4 Servings

1 tb Oil -- [or spray oil
Or just sherry -- enough for
Sauteeing
1 c Water -- or sherry
3 Carrots -- chopped
1 Zucchini -- chopped
6 oz Snowpeas -- optional
1/2 lb Mushrooms -- chopped
2 Onions -- sliced
2 lg Tomatoes -- chopped
For me, optional
1/2 lb Mung bean sprouts -- or
Chopped cabbage
1 10-oz can
3 tb Soy sauce or tamari
Baby corn and/or
Water chestnuts --
Variation
Crushed pineapple

Stir-fry all ingredients together over medium high heat until carrots are
tender yet crisp. Serve hot with rice [or Chinese noodles or your favorite
pasta]. Serves 4. Posted by BuktiMukti.

Recipe By : SIMPLY VEGAN by Debra

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip