Kung Pao Rice With Edamame

READY IN: 20mins
Recipe by dicentra

Vegetarian Times

Top Review by Ambervim

Took it to a church dinner and there were only 2 tablespoons full leftover....no one would take the last. People kept coming up and commenting on it. It was a hit! I used yellow instead of red onions, as that is what I had. Since I had no baby corn I used hearts of palm instead. I also had some rapini that needed to be used up, so I added that too. I almost doubled the amount of orange juice....1.5 times what is called for would be just perfect. Jasmine rice is what I had so that is what I used. People really raved about it. The red pepper flakes were few enough that even people who don't eat heat liked it.

Ingredients Nutrition

Directions

  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.
  3. Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes.
  4. Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds.
  5. Divide rice among 4 shallow, wide bowls.
  6. Spoon vegetables over rice and serve hot or at room temperature.

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