For Marinade: Combine all ingredients together such as sugar, mustard, whiskey, soy sauce, worcestershire sauce and salt.
Cut veal into ½-inch wide strips. Add to Marinade. Refrigerate, covered, 1 to 2 hours.
For Dressing: Whisk ingredients such as 3/4 cup vegetable oil, red wine vinegar, prepared sweet and sour sauce until blended.
Heat 1 teaspoon oil in nonstick pan. Add 1 ounce zucchini and ½ ounce each red and yellow bell peppers; stir-fry 3 minutes. Add 4 ounces drained veal; stir-fry 2 minutes.
Plate veal on top of 2 ounces greens. Drizzle with 1 ounce Dressing.