Vegetable Stir-Fry with Tropical Vinaigrette

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

Preparation

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.