Vegetable Stir-Fry With Tropical Vinaigrette

Course : Vegetables
Serves: 6
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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.

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