Here’s what we put in it.  As this was improvised, there were really no set 
 measurements, so I approximated them as best as I can remember.
 1/4 c. chopped scallions
 2 cloves garlic, minced
 canola oil (sesame oil would work well, too)
 About 1 c. snow pea pods, de-stringed
 1 small yellow zucchini squash, sliced 
 1 1/2-2 c. broccoli (florets and stems, cut into small pieces)
 10-12 oz. Straw mushrooms (we used canned, but you can use fresh too)
 1/2 c. bean sprouts
 1/2 c. water chestnuts
 1/2 c. bamboo shoots
 1/4 c. chopped red bell pepper
 (this is where it gets weird)
 1 small can pineapple chunks (unsweetened, be sure to save the juice)
 1 small can mandarin orange slices
 1 ripe mango, peeled, seeded, and sliced
 Sauce: about 1 - 1 1/2 c. tamari
        pineapple juice (leftover from the can)
        3-4 Tbs. cornstarch (or enough to make desired thickness)
        about 2 Tbs. water
        2 tsp. grated fresh ginger 
 First to go in the wok was the oil, scallions, and garlic.  Use enough 
 oil so that it'll coat all the veggies but not make them slimy (I'd say 
 about 1/2 - 2/3 c.).  Heat these ingredients until the garlic starts to 
 turn brown.
 Then add the pea pods, squash, and broccoli.  Cook about 3-5 min.
 Then add the bean sprouts, water chestnuts, bamboo, and peppers.  Cook 
 for a few more minutes, until veggies are slightly tender but still sort 
 of crisp.
 Then add the pineapple, oranges, and mango.  Cook about a minute, then 
 add the sauce.  When the sauce starts bubbling, the stir-fry is done.
 Serve over rice.  Yum!