1 pkg. (750 g) frozen Asian mixed vegetables, thawed, drained
1/4 cup dry roasted peanuts
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How do I make it ?
Cook rice as directed on package. Meanwhile, mix soy sauce, dressing and ginger until well blended; set aside.
Toss meat with corn starch. Heat large nonstick skillet on medium-high heat. Add meat; cook and stir 3 min. or until done. Stir in vegetables and soy sauce mixture; cook and stir 3 min. or until sauce is thickened and vegetables are heated through.
Spoon rice onto platter; top with meat mixture and nuts.
Kraft Kitchen Tips!
Substitute 4 tsp. flour for the 2 tsp. corn starch.
Substitute 1-1/2 tsp. minced fresh gingerroot for the 3/4 tsp. ground ginger.
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
Fat 14 g
Saturated fat 4.5 g
Cholesterol 55 mg
Sodium 800 mg
Carbohydrate 47 g
Fibre 4 g
Sugars 2 g
Protein 35 g
4 servings, 2 cups (500 mL) each
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.