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- 1/2 cup pineapple juice
- 1 Tablespoon sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon corn starch
- 1 teaspoon soy sauce
- 1 Tablespoon vegetable oil
- 1/2 medium onion, chopped
- 1 cup broccoli "trees"
- 1 cup carrot slices
- 1 cup chopped celery
- 1 cup chopped zucchini
- 1 cup chopped red or green pepper
1.Combine the ingredients for the sauce in a bowl.
2.In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
3.Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
4.Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.
- Fresh Vegetable Stir-Fry from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource