Hawaiian Stir-Fry - cooking recipe

Ingredients

2/3 cup pineapple juice
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 tablespoon cornstarch (plus 1 tsp cornstarch)
1 teaspoon sugar
1 tablespoon vegetable oil (plus 1 tsp)
1 cup onion, sliced 1/4-inch thick
1 cup green pepper, sliced 1/4-inch thick
1/2 cup carrot, sliced 1/4-inch thick
1 cup broccoli, cut into small flowerets
1 cup cauliflower, cut into small flowerets
1/2 cup sliced water chestnuts
1 cup sliced mushrooms
1 1/2 cups Chinese cabbage, coarsely shredded

Preparation

In a small bowl, combine all sauce ingredients (first 6 ingredients, up to and including sugar).
Mix until cornstarch is dissolved; set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat.
Add onions, green pepper, and carrots.
Cook 3 to 4 minutes, stirring constantly with a tossing motion.
Add broccoli, cauliflower, and water chestnuts.
Cook, stirring, 2 to 3 minutes, until broccoli is bright green.
Add mushrooms and cabbage.
Cook, stirring, 1 minute.
Stir sauce and add to vegetables.
Cook, stirring, until sauce is thickened and vegetables are glazed, about 1 minute.