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MARKETPLACE:  Auto | Jobs | Personals | Yellow Pages  November 20, 2003
LIFESTYLE:  Holiday Helper | House & Home | Money | Pets | Recipes | Relationships | Travel | Weddings
Chinese Vegetable Stir-fry
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Makes 4 to 6 servings

Sweet 'N Sour Sauce
- 3/4 cup pineapple juice
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons cornstarch
- 1 teaspoon light soy sauce
Stir-Fry Vegetables
- 4 teaspoons vegetable oil 
- 1 cup broccoli florets
- 1 cup sliced carrot
- 1 cup cauliflower florets
- 1 cup sliced celery
- 1 cup chunked red bell pepper
- 1 cup sugar peas, stems removed 

Combine the ingredients for the Sweet 'N Sour sauce in a mixing bowl. Heat oil in a skillet over medium high heat. Add broccoli, carrots, cauliflower, and celery, cook for 2 minutes. Add bell pepper and sugar peas, cook for 2 minutes. Add Sweet 'N Sour sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.

Nutritional Analysis Per Serving: 132 calories, 2 g protein, 4 g fat (1 saturated), 20 g carbohydrate, 99 mg sodium, no cholesterol.

Courtesy of Dole Food Company and www.5aday.com

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