2 to 3 lbs. boneless chicken or shrimp
3 lg. yellow onions
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
3 single stems of celery
5 lg. carrots
2 c. broccoli or cauliflower
1 can sliced water chestnuts
1 can sliced bamboo shoots
1 sm. can chunk pineapple (optional)
3 stems green onion
Salt and pepper to taste
2 envelopes Sun Bird Oriental seasoning (sweet and sour)
Peanut oil

Chop chicken into 1-inch square pieces. Peel raw shrimp. Saute both meats in peanut oil until golden brown or fully cooked. Drain and set aside.

Add a little bit more oil; cover bottom of pan. Stir fry onions, peppers, celery, carrots, broccoli and cauliflower in peanut oil until almost cooked, still slightly crisp. Add green onions, water chestnuts, bamboo shoots and pineapple to vegetables. Add in cooked meat.

Pour Oriental seasoning mix (mixed ahead of time) over stir fry ingredients. (May use pineapple juice in place of water.) Simmer for 3 to 5 minutes. Remove from heat. Mix well. Serve over rice with Chinese fried noodles (optional).