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.
- 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
- 5 cups cooked brown or white basmati rice
- 3 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
- 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.
- Serving Size: Serves 6
- Calories: 296
- Carbohydrate Content: 45 g
- Fat Content: 8 g
- Fiber Content: 6 g
- Protein Content: 12 g
- Saturated Fat Content: 1 g
- Sodium Content: 377 mg