Vegetable Stir-Fry with Tropical Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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