Sweet-n-Sour Stir-Fry

1/4 cup Chopped scallions
2    Cloves garlic, minced
Canola oil (sesame oil would work well, too)
1 cup Snow pea pods, de-stringed
1 small Yellow zucchini squash, sliced
1 1/2 cup Broccoli (florets and stems, cut into small pieces)
12 oz Straw mushrooms
1/2 cup Bean sprouts
1/2 cup Water chestnuts
1/2 cup Bamboo shoots
1/4 cup Chopped red bell pepper
1 small Can pineapple chunks (unsweetened, be sure to save the juice)
1 small Can mandarin orange slices
1    Ripe mango, peeled, seeded, and sliced

SAUCE
1 1/2 cup Tamari
Pineapple juice (leftover from the can)
3 tbsp Cornstarch (or enough to make desired thickness)
2 tbsp Water
2 tsp 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 startsp bubbling, the stir-fry is
  done.  Serve over rice.