Created by JoanWagnerTeller on August 20, 2017
Step 1: Assemble and prepare all ingredients and set aside.
Step 2: Heat large skillet, add 1 Tbsp. of the sesame oil, the vegetable oil, and the water and heat on moderately high heat.
Step 3: When the mixture is quite hot, stir-fry the "hard" vegetables.
Step 4: When they are halfway to crisp-tender, add the "medium" vegetables, then the "soft" ones, which should just wilt. For sprouts, this takes 2-3 minutes; pea pods--5-8 minutes.
Step 5: Stir till all of the vegetables are crisp-tender, then turn off the heat and leave uncovered while making the sauce.
Step 6: Heat the remaining 1 Tbsp. sesame oil in a heavy saucepan, then add the garlic and sauté over low heat.
Step 7: Pour stock (pineapple juice) over the garlic, then add the soy sauce, sherry, ginger, vinegar, and honey.
Step 8: Dissolve the cornstarch in a little cold water before adding to the liquid in the pan.
Step 9: When the liquid is just about to boil, lower heat and whisk in the cornstarch.
Step 10: Heat just till thick, stirring constantly.