Vegetable Stir-Fry with Tropical Vinaigrette
From: Terrytx
Recipe By :Cooking Light-5/98
Servings: 6

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 cloves garlic -- minced
1 teaspoon olive oil
cooking spray
3/4 cup chopped green onions
1 cup diagonally sliced carrot -- (1/4")
1 cup julienne-cut yellow bell pepper
1 cup julienne-cut red bell pepper
3 cups small broccoli florets
1 cup fresh bean sprouts

Combine the first 8 ingred. in a blender; process until smooth. Heat oil in a wok or large nonstick skillet coated with cooking spray over med-high heat until hot. Add onions, and stir-fry 1 min. Add carrots and bell peppers; stir-fry 1 min. Add broccoli; cover and cook 2 min. Add vinegar mixture and sprouts; bring to a boil, and cook, uncovered, 30 sec., stirring constantly.