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Vegetable Stir-Fry with Tropical Vinaigrette

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

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
  • 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

Nutrition 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

How to Make It

  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 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.