Ingredients
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1 tablespoon peanut oil
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1 medium red onion, cut into 1-inch pieces
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1 small red bell pepper, seeded and cut in 1-inch pieces
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8 baby carrots, halved lengthwise
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2 garlic cloves, minced
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1 inch piece fresh ginger, minced
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1 1/2 cups frozen shelled edamame, thawed
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12 small ears canned baby corn
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5 cups cooked brown rice
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3 tablespoons orange juice
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1 tablespoon cornstarch
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2 teaspoons grated orange peel
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1 teaspoon sugar
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1 teaspoon salt
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1/4 teaspoon fresh ground pepper
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1/4 teaspoon red pepper flakes
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.