Vegetable Stir-Fry with Tropical Vinaigrette

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 18%
  • Fat: 1.1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.7g
  • Carbohydrate: 10.8g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 31mg
  • Calcium: 43mg


  • 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


  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.
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