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Vegetable Stir-Fry with Tropical Vinaigrette

Recipe Introduction


Cooking Light-5/99





List of Ingredients



• 2 tablespoons rice vinegar
  
• 2 tablespoons thawed pineapple-orange juice concentrate
  
• 2 teaspoons minced shallots
  
• 2 teaspoons lemon juice
  
• 1 teaspoon cornstarch
  
• 1 teaspoon Worcestershire sauce
  
• 1 teaspoon honey
  
• 1 teaspoon olive oil
  
• cooking spray
  
• 3/4 cup chopped green onions
  
• 1 cup diagonally sliced carrot (1/4")
  
• 1 cup julienne-cut yellow bell pepper
  
• 1 cup julienne-cut red bell pepper
  
• 3 cups small broccoli florets
  
• 1 cup fresh bean sprouts
  






Instructions



1. Combine the first 8 ingredients in a blender; process until smooth. Heat oil in a wok or large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onions, and stir-fry 1 minute. Add carrots and bell peppers; stir-fry 1 minute. Add broccoli; cover and cook 2 minutes. Add vinegar mixture and sprouts; bring to a boil, and cook, uncovered, 30 seconds, stirring constantly.
   
   
2. Servings: 6
   
   
3. 56 cal., 1.1 g fat, 2.7 g pro., 10.8 carb., 3 g fiber, 0mg chol., 31 mg sod.