ginger salad dressing (in the dips and dressing section)
Olive oil or butter
1/2 chopped red bell pepper
1/3 cup chopped onion
2/3 cup chopped zuchini
1/2 cup sliced or whole snow peas
1/4 cup water chesnuts
This one is very simple. Boil enough rice for two people and meanwhile heat up a medium skillet with 1 tsp olive oil or a comparable amount of butter. Simmer the vegetables with about 1/2 to 1 cup of the ginger salad dressing for around 10 minutes. Taste them frequently to determine when they are ready. Upon completion, serve them over rice along with any marinade left in the pan.