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Categories:
peanut oil red onion red bell pepper carrots garlic fresh ginger corn rice orange juice cornstarch sugar salt red pepper freshly ground pepper sesame oil
Viewed: 40 - Published at: a year agoIngredients
- 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
- 112 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
Method
- 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.
