8 oz Venison, sliced into thin strips White Rice, 2 c cooked 1-14 oz bag frozen Stir Fry Vegetables 1/4 c Lite Soy Sauce 1 tsp. cornstarch (opt)
Cook rice according to package directions. While rice cooks, stir fry venison in non-stick skillet until it loses its red color. Add vegetables, increase heat and stir fry until vegetables are crisp-tender. Stir in cooked rice. Stir cornstarch into soy sauce then add to skillet. Stir to combine and heat through. Add 1/2 cup water if desired to make it saucier. Makes 4 servings.