• 1 egg white
• 1 Tablespoon cornstarch
• 1/2 teaspoon sugar or equvalent sugar substitute
• 1/4 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1 flank steak (1 pound) cut into thin strips
• 1/2 cup chopped green onions
• 2 Tablespoons light soy sauce
• 2 medium carrots, thinly sliced
• 1 medium zucchini, thinly sliced
• 1/4 pound fresh or frozen snow peas, thawed
• non-stick cooking spray

In a medium bowl, whisk egg white, cornstarch, sugar, ginger and pepper until smooth. Add beef and toss to coat; set aside. Spray a 10-inch non-stick skillet with cooking spray. Saute onions for 1 minute. Add beef; stir-fry for 6-7 minutes or until meat is browned and tender. Stir in soy sauce. Add carrots, zucchini and peas; stir-fry for 4-5 minutes or until all vegetables are crisp-tender. Serve over rice.