1 tbsp. oil
2 sm. cooking onions, quartered
2 celery stalks, angled 1/2-inch pieces
3 carrots, diagonal 1/8-inch thick
1/4 c. soy sauce
1 can pineapple chunks (save juice)
1 tbsp. brown sugar
1/4 c. white vinegar
1/8 tsp. ground ginger
1/2 med. green pepper, 1-inch pieces
1 tbsp. flour
1 tbsp. Worcestershire sauce
1/2 sm. tomato, 1-inch chunks
8 mushrooms
1/4 lb. chicken breast, cut in 2-inch pieces
8 med. shrimp, peeled, deveined & cut in half
1/2 c. cabbage, shredded
3/4 c. water

Place oil in wok or large skillet on high heat. Cook onion, celery, carrots and green pepper until onions clear. Push vegetables up side of wok and add chicken. Stir 1 to 2 minutes, until color changes slightly. Add cabbage, soy sauce, vinegar, ginger, water and reserved pineapple juice. Mix all ingredients in wok together thoroughly, while cooking on high 1 minute. Next add tomato, pineapple chunks, mushrooms and shrimp. Cover; cook 4 minutes on medium. Remove from heat. Remove contents from wok, reserving liquid. Add flour to thicken. Heat on high, 1 to 2 minutes. Pour over ingredients and serve over rice.