1 tbsp. peanut oil
1 lg. onion, thinly sliced
2 carrots, julienned
1 sweet red pepper, julienned
1 c. broccoli florets
1 clove garlic, minced
2 tbsp. low sodium soy sauce
1 tbsp. rice vinegar (or apple cider vinegar
2 c. cooked vermicelli

In a large non-stick skillet, heat the oil. (For the best crisp-tender stir-fry, use high heat.) Add the onions and stir-fry for 2 minutes. Add the carrots, peppers, broccoli and garlic. Stir-fry for 2 minutes.

In a small bowl, mix the soy sauce and vinegar. Pour over the vegetables. Add the vermicelli and toss. Serves 4.