Yield

6 servings

Ingredients

1 tablespoon minced garlic
6 whole baby corn (canned is fine)
24 chunks canned pineapple
1/2 cucumber, peeled and cut into rounds
3 medium onions, halved and thinly sliced
3 medium-ripe, firm tomatoes, quartered
6 green onions, cut into 1-inch pieces
2 large red bell peppers, seeded and cut into thin strips 3 tablespoons light soy sauce
1 tablespoon sugar or other sweetener
1 teaspoon while pepper
1 tablespoon dried red chill flakes or to taste
1 tablespoon cornstarch mixed with 3/4 cup cold water

How to prepare

Lightly oil a large wok or skillet ans heat over high heat. Add the garlic and a few sprinkles of water, stir-fry a few seconds until the water evaporates. Add each vegetable or fruit listed in turn, stirring constantly and adding just a bit of water, if needed, to keep from sticking. When the vegetables are crisp-tender,  add the soy sauce, sugar, white pepper, chili, then the cornstarch mixture, stir until it has thickened. Turn onto a serving dish and serve immediately with steamed rice.

Nutritional Value

Per serving: Calories 99, Protein 2g, Carbohydrates 20g, Calcium 45mg, Fiber 4g, Sodium 312mg.