Kung Pao Rice With Edamame

Recipe Ingredients

1 tablespoon	15ml	Peanut oil
1 tablespoon	15ml	Red onion - cut 1" pieces (medium)
1 tablespoon	15ml	Red bell pepper - seeded, and (small)
		Cut in 1" pieces
8		Baby carrots - halved lengthwise
2		Garlic cloves - minced
1		Fresh ginger - (1" long) - minced
1 1/2 cups	355ml	Frozen shelled edamame - thawed
12		Small ears canned baby corn
5 cups	800g / 28oz	Cooked brown or white basmati rice
		Sauce
3 tablespoons	45ml	Orange juice
1 tablespoon	15ml	Cornstarch
2 teaspoons	10ml	Grated orange peel
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Red pepper flakes - or to taste
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Toasted sesame oil

Recipe Instructions

Make sauce: In small bowl, combine all sauce ingredients except sesame oil; mix well. Stir in sesame oil and set aside.

In wok or large, heavy skillet, heat oil over high heat. Add onion, bell pepper, carrots, garlic and ginger and stir-fry 2 minutes. Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes.

Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds.

Divide rice among 4 shallow, wide bowls. Spoon vegetables over rice and serve hot or at room temperature.

This recipe yields 6 servings.

Per Serving: 296 Cal; 12g Prot; 8g Total Fat (1 Sat. Fat); 45g Carb.; 0mg Chol; 377mg Sod.; 6g Fiber.

Description:

"This colorful stir-fry can be made in a wok or large skillet. It's just as good served at room temperature as it is hot."

Source:
Vegetarian Times, April 2001

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