Source: dLife

A pasta stir-fry containing broccoli, peppers, and carrots

Servings

2 tbsp rice vinegar
2 tbsp frozen orange juice concentrate
2 tsp shallots, chopped
2 tsp fresh lemon juice
1 tsp cornstarch
1 tsp Worcestershire sauce
1 tsp honey
2 medium garlic cloves , minced
1 tsp olive oil
0.75 cup fresh chopped green onion
1 fresh carrots , diagonally sliced
1 medium red bell peppers , julienned
3 cup fresh broccoli florets
1 cup fresh bean sprouts
1.5 cup cooked pasta

1 Begin by combining the vinegar, juice concentrate, shallots, lemon juice, cornstarch, Worcestershire, honey, and garlic in a blender or food processor until smooth.
2 Next, heat a wok or large non-stick skillet with non-stick cooking spray until hot over medium-high heat. Add the olive oil, then the onions, and stir-fry for 1 minute. Add the carrots, bell peppers, and broccoli, and then stir-fry for another minute.
3 Cover the pan and then cook for 2 more minutes. Add the vinegar mixture and sprouts and bring the mixture to a boil. Cook uncovered for 30 seconds, stirring constantly. Add the cooked pasta and toss to mix.