Kung Pao Rice With Edamame |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Vegetarian Times Ingredients:
1 tablespoon peanut oil |
1 medium red onion, cut into 1-inch pieces |
1 small red bell pepper, seeded and cut in 1-inch pieces |
8 baby carrots, halved lengthwise |
2 garlic cloves, minced |
1 inch piece fresh ginger, minced |
1 1/2 cups frozen shelled edamame, thawed |
12 small ears canned baby corn |
5 cups cooked brown rice |
3 tablespoons orange juice |
1 tablespoon cornstarch |
2 teaspoons grated orange peel |
1 teaspoon sugar |
1 teaspoon salt |
1/4 teaspoon red pepper flakes |
1/4 teaspoon fresh ground pepper |
1/2 teaspoon toasted sesame oil |
Directions:
1. Make sauce: In small bowl, combine all sauce ingredients except sesame oil; mix well. Stir in sesame oil and set aside.
2. In wok or large, heavy skillet, heat oil over high heat. Add onion, bell pepper, carrots, garlic and ginger and stir-fry 2 minutes.
3. Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes.
4. Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds.
5. Divide rice among 4 shallow, wide bowls.
6. Spoon vegetables over rice and serve hot or at room temperature.
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