Kung Pao Rice with Edamame
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbs. 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 11⁄2 cups frozen shelled edamame, thawed 12 small ears canned baby corn 4 cups cooked brown rice Sauce3 Tbs. orange juice 1 Tbs. cornstarch 2 tsp. grated orange peel 1 tsp. sugar 1 tsp. salt 1⁄4 tsp. red pepper flakes, or to taste 1⁄4 tsp. freshly ground pepper 1⁄2 tsp. toasted sesame oil
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. Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes.
3. Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds.
4. Divide rice among 6 shallow, wide bowls. Spoon vegetables over rice and serve hot or at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user MCKS_MOM.
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. Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes.
3. Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds.
4. Divide rice among 6 shallow, wide bowls. Spoon vegetables over rice and serve hot or at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user MCKS_MOM.
Nutritional Info Amount Per Serving
- Calories: 279.2
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 501.1 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 6.4 g
- Protein: 8.5 g
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