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Vegetable Stir-Fry With Tropical Vinaigrette


Course : Stir-Fry
Serves: 6
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Ingredients:


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

1 teaspoon olive oil

1 spray 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 / Directions:


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

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