VEGETABLES:

1 1/4 tbsp. oil
1 c. sliced onions
1 c. 1/4 inch sliced green pepper
1/2 c. 1/4 inch sliced carrots
1 c. broccoli flowerets
1/2 c. sliced water chestnuts
1 c. sliced mushrooms
1 1/2 c. coarsely shredded Chinese cabbage

PINEAPPLE SAUCE:

1/2 c. pineapple juice
2 tbsp. soy sauce
1/2 tsp. ground ginger
1 1/2 tbsp. cornstarch

In a small bowl, combine all sauce ingredients, mixing until cornstarch is dissolved. Set aside. Heat oil in a large wok over medium-high heat. Add onions, pepper, and carrots. Cook 3-4 minutes, stirring constantly with a tossing motion. Add broccoli, cauliflower, and water chestnuts. Cook, stirring, 2-3 minutes, until broccoli is bright green. Add mushrooms and cabbage. cook, stirring, until sauce is thickened and vegetables are glazed, about 1 minute. Serves 4.