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1 c. carrots, cut diagonally
1 c. broccoli flowerettes and stem, cut diagonally
1 c. celery, cut diagonally
1 c. green pepper, cut in strips
1/2 c. sliced onion
1 c. fresh mushrooms, sliced
1 can water chestnuts, save liquid
1 c. pineapple chunks, save liquid
1 or 2 Roma tomatoes, cut in wedges
1 or 2 c. fresh chicken or leftover chicken

Use a wok. Saute each item separately in small amount of safflower oil. Remove each item and keep warm. Only cook until still crisp. Add liquid together, if not enough for 1 1/2 cup. Add orange juice. Heat; thicken with arrowroot or small amount of cornstarch in separate pan. Add all vegetables and chicken together in wok. Mix lightly. Add liquid and heat thoroughly. Mix in 3 tablespoon sweet sour sauce. Serve over rice. Enjoy.
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