Chinese Vegetable Stir-Fry

Makes 4 to 6 servings.

Sweet 'N Sour Sauce:
3/4 cup pineapple juice
1 tablespoon granulated 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