Serves 4 (1 cup)

• 2 tablespoons canola oil
• 1 cup carrots, sliced
• 1 cup broccoli florets
• 1 cup bell pepper strips
• 1 cup sliced onions
• 2 cloves garlic, minced
• 3/4 cup pineapple juice
• 1 tablespoon lemon juice
• 1 1/2 teaspoons cornstarch
• 1 teaspoon low-sodium soy sauce

A vibrant vegetable stir-fry with a tangy pineapple-lemon sauce.

1. In a small bowl, whisk together pineapple juice, lemon juice, cornstarch, and soy sauce. Set aside.
2. Heat canola oil in a large skillet or wok over medium-high heat.
3. Add carrots and sauté for about 3 minutes.
4. Add broccoli, bell pepper, onions, and garlic. Stir-fry for another 5 minutes or until vegetables are tender-crisp.
5. Stir the sauce mixture again and pour it into the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the vegetables.
6. Serve hot.

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