kung pao rice with edamame

[Guest guest]

another easy salad -- toss cooked edamame with cooked rice, fresh tarragon or

thyme, celery and a mustardy-mayo; drizzle with lemon juice. here's a main

dish.

 

 

* Exported from MasterCook *

 

Kung Pao Rice with Edamame

 

Recipe By :Speedy Soy by Dana Jacobi (VegTimes 2001-04)

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 pepper

1/2 teaspoon toasted sesame oil

REMAINING INGREDIENTS:

1 tablespoon peanut oil

1 medium red onion -- 1-inch pieces

1 small red bell pepper -- 1-inch pieces

8 baby carrots -- halved lengthwise

2 garlic cloves -- minced

1 ginger root slice -- (1-inch) minced

1 1/2 cups frozen shelled edamame -- thawed

1/4 cup canned baby corn -- (or 1/2 small can)

5 cups cooked brown or white basmati rice

 

SERVES 6 EGG- and DAIRY-FREE

 

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. 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 4 shallow, wide bowls. Spoon vegetables over rice and

serve hot or at room temperature.

 

PER SERVING: 296 CALORIES; 12 G PROTEIN; 8 G TOTAL FAT; (1 G SATURATED FAT); 45

G CARBOHYDRATE; 0 MG CHOLESTEROL; 377 MG SODIUM; 6 G FIBER

 

Source:

" Vegetarian Times Magazine 2001-04 (April) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 335 Calories; 8g Fat (22.4% calories from

fat); 13g Protein; 53g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 375mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3594 0 20036