Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  rice vinegar
  2        tablespoons  thawed pineapple-orange juice concentrate
  2          teaspoons  shallots -- minced
  2          teaspoons  lemon juice
  1           teaspoon  cornstarch
  1           teaspoon  vegetarian worcestershire sauce
  1           teaspoon  honey
  2             cloves  garlic -- minced
  1           teaspoon  olive oil
                        cooking spray
     3/4           cup  green onions -- chopped
  1                cup  carrots -- 1/4-inch,
                        -- diagonally sliced
  1                cup  yellow bell pepper -- julienned
  1                cup  red bell pepper -- julienned
  3               cups  small broccoli florets
  1                cup  fresh bean sprouts

Preparation:

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 carrot 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 about 30 seconds, stirring constantly.

Nutritional Information:

42 Calories (kcal); 1g Total Fat; (17% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 11mg Sodium