Vegetable Stir-Fry with Tropical Vinaigrette



6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 56
Caloriesfromfat 18 %
Fat 1.1 g
Satfat 0.2 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 2.7 g
Carbohydrate 10.8 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 31 mg
Calcium 43 mg


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
2 garlic cloves, minced
1 teaspoon olive oil
Cooking spray
3/4 cup chopped green onions
1 cup (1/4-inch) diagonally sliced carrot
1 cup julienne-cut yellow bell pepper
1 cup julienne-cut red bell pepper
3 cups small broccoli florets
1 cup fresh bean sprouts


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, 30 seconds, stirring constantly.