1 lb. green beans
3 lg. yellow squash
3 lg. cucumbers (do not peel)
3 lg. red peppers
3 lg. green peppers
1/4 c. peanut or vegetable oil
1 med. onion, chopped (1/2 c.)
1 clove garlic, minced
1 tbsp. curry powder (can use less)
1 can (16 oz.) pineapple chunks in natural liquid
1 tsp. salt

Trim green beans and cut into 2 inch pieces. Trim yellow squash and slice; trim cucumbers and slice. Halve, seed and cut red and green peppers into cubes. Pack vegetables in plastic bags and refrigerate until ready to stir fry.

Heat oil in a large kettle or wok, stir fry each vegetable for 3 minutes. Remove with a slotted spoon. Saute onion and garlic in oil until soft; stir in curry powder and cook 2 minutes. Add pineapple chunks and liquid and salt and bring to boiling. Return vegetables to kettle and return to boiling. Lower temperature; cover pan. Cook 10 minutes, or until crispy tender.