Kung Pao Rice With Edamame

[Guest guest]

Kung Pao Rice With Edamame

 

1 tablespoon peanut oil

1 medium red onion, cut 1 " pieces

1 small red bell pepper, seeded, cut in 1 " pieces

8 baby carrots, halved lengthwise

2 garlic cloves, minced

1 piece fresh ginger, 1 " long, minced

1 1/2 cups frozen shelled edamame, thawed

12 small ears canned baby corn

5 cups cooked brown or white basmati rice

 

Sauce:

3 tablespoons orange juice

1 tablespoon cornstarch

2 teaspoons grated orange peel

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon red pepper flakes or to taste

1/4 teaspoon freshly-ground black pepper

1/2 teaspoon 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.

Makes 4 servings.

 

 

 

Looking for a X-Mas gift? Everybody needs a Flickr Pro Account!