Low-Calorie Vegetable and Mushroom Stir-Fry

In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, and the cornstarch-water mixture to create the stir-fry sauce.

Heat the vegetable oil in a large wok or skillet over medium-high heat.

Add the sliced cremini mushrooms and cook without disturbing for 3-4 minutes to allow them to brown nicely.

Add the minced garlic and fresh ginger to the mushrooms, tossing constantly for about 30 seconds until fragrant.

Toss in the broccoli florets, sliced bell pepper, and snap peas. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.

Add the baby spinach and pour the prepared sauce over the entire mixture in the pan.

Toss everything continuously for 1 to 2 minutes until the spinach is wilted and the sauce has thickened slightly and coats the vegetables evenly. Remove from heat and serve hot.