Ingredients:
Sauce:

1/2 cup pineapple juice
1 Tablespoon sugar
1 Tablespoon lemon juice
1 Tablespoon corn starch
1 teaspoon soy sauce

Vegetables:

1 Tablespoon vegetable oil
1/2 medium onion, chopped
1 cup broccoli "trees"
1 cup carrot slices
1 cup chopped celery
1 cup chopped zucchini
1 cup chopped red or green pepper


How to make this recipe:
Combine the ingredients for the sauce in a bowl.

In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.

Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.

Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.

Serving suggestions:

Add other vegetables of your choosing.

Add cooked lean meat (chicken, fish, or pork) along with the broccoli, carrots, and celery.
Add grated fresh ginger along with the vegetables.

Add your favorite spices.
Serve stir-fry vegetables over rice or other cooked grain.
Serve with warm tortillas.
Makes 4 to 6 servings.

- Public Health of Seattle & King County: Reprinted with permission.