Meanwhile, mix soy sauce, dressing and ginger until blended; set aside. Toss meat with cornstarch; cook and stir in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until done. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce is thickened and vegetables are heated through.
Spoon over rice; top with nuts.
Save calories and fat compared to carryout with this quick-and-simple, low-calorie, Asian-inspired meal! As a bonus, the stir-fry vegetables are a good source of vitamin C.
Substitute 1-1/2 tsp. minced fresh gingerroot for the ground ginger.
Substitute 4 tsp. flour for the 2 tsp. cornstarch.
Add 2 Tbsp. orange marmalade and 1/8 tsp. crushed red pepper to the soy sauce mixture before using as directed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.