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Recipes Around the World International Vegetarian Union
Vegan Chinese/Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Vegetable Stir-Fry with Tropical Vinaigrette
From: Karen C. Greenlee

Recipe By: Cooking Light (Graham Kerr);
Serving Size: 6

  • 2 tablespoons rice vinegar
  • 2 tablespoons thawed pineapple-orange juice concentrate
  • 2 teaspoons shallots -- minced
  • 2 teaspoons lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1 teaspoon liquid sweetener
  • 2 cloves garlic -- minced
  • 1 teaspoon olive oil
  • cooking spray
  • 3/4 cup green onions -- chopped
  • 1 cup carrots, 1/4-inch -- diagonally sliced
  • 1 cup yellow bell pepper -- julienned
  • 1 cup red bell pepper -- julienned
  • 3 cups small broccoli florets
  • 1 cup fresh bean sprouts
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 about 30 seconds, stirring constantly.