Vegetable Stir-Fry With Tropical Vinaigrette

• 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.

rice vinegar, pineapple, shallots, lemon juice, cornstarch, worcestershire sauce, honey, garlic, olive oil, cooking spray, green onions, carrot, juliennecut yellow bell pepper, juliennecut red bell pepper, broccoli florets, fresh bean sprouts

Taken from www.myrecipes.com/recipe/vegetable-stir-fry-with-tropical-vinaigrette (may not work)