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.