Total Time
25mins
Prep 15 mins
Cook 10 mins

This is great and so simply. It is featured in the Kraft 'What's Cooking' winter 2007 magazine. I'll post as is, but I use green pepper, carrots, and onions as the vegetables, and you can use whatever you like.

Ingredients Nutrition

Directions

  1. Cook rice as directed on package.
  2. Meanwhile, heat dressing in large skillet on medium high heat. Add meat, cook and stir 2 minutes. Add peppers and peas, cook 3 minutes, stirring frequently. Add onions, cook and stir 1 minute.
  3. Mix soy sauce, cornstarch and ginger until well blended. Add to meat mixture in skillet, cook 1 minute or until sauce thickens, stirring frequently. Serve over the rice.
  4. Makes 4 servings.
Most Helpful

4 5

Goog stuff here! I have to admit to making a few changes, but this is just one of those recipes you can do that to without messing up anything. I used Asian Toasted Sesame dressing instead of the Italian dressing. I used a can of baby corn instead of the red peppers. I used a can of bean sprouts instead of the onions. We all really enjoyed this dish, and I'm sure it's just as good the original way (but I have people who won't eat onions or peppers, so the substitutions were necessary. I'm pretty sure I'll be making this one again.