PIneapple Kung Pao Stir Fry

1 Medium onion, sliced                               1 Red Bell Pepper, cut in strips 1 Handful Snow Peas 1 Head Broccoli, cut up 1 Cup Mushrooms, sliced 1 Cup Bean Sprouts 1 Cup Unsalted Cashews or Other Nuts 1 Can Pineapple Chunks 4-6 Cloves Garlic, minced 1 Heaping Tbsp Ginger, minced 1-2 Habanero Peppers, minced 3 Tbsp Lime Juice 2 Tbsp Tamari                                                                             1 Tbsp Flour Heat about 4 tablespoons of your favorite oil in saucepan or wok over medium-high heat. Add onion, bell pepper, snow peas and broccoli. Stir-fry for 3 minutes. Add remaining ingredients in following order, stir-frying 1 minute after each addition: mushrooms and bea sprouts, cashews and pineapple, habaneros, garlic, ginger, tamari, and lime juice; stir in flour to thicken. Serve immediately with brown or white rice. Make sure you wear gloves when handling the habaneros. I made the mistake of touching my eyes the first time I worked with these peppers- not wearing gloves. Ouch! Tofu is optional.