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Prep 20 mins
Cook 15 mins
From Cooking Light. I haven't tried it yet, but leftover rice would probably even work better than the boil in the bag rice specified in the recipe. Substitute tofu for a vegetarian variation.
- 1 (3 1/2 ounce) bag boil-in-the-bag rice
- 3 tablespoons vegetable oil, divided
- 1 tablespoon ginger, minced
- 3 garlic cloves, minced
- 6 ounces pork tenderloin, cut in thin strips
- 1⁄2 cup edamame, shelled
- 1⁄2 cup carrot, shredded
- 3⁄4 cup green onion, diagonally cut
- 1⁄2 cup red bell pepper, sliced
- 2 tablespoons low sodium soy sauce
- 1⁄2 cup low sodium chicken broth
- 2 tablespoons cilantro, chopped
- 1 1⁄2 tablespoons rice vinegar, seasoned
- 1 tablespoon chili sauce, such as Sriracha,not American chili sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons dry roasted peanuts
- Cook rice according to pkg. Set aside to cool.
- Heat 1/2 t oil in a wok or large skillet over med-high. Add ginger and garlic; saute 1 minute Add pork; saute 3 min or til pork loses its pink. Place pork mixture in a large bowl; cover to keep warm.
- Add 1 t oil to pan. Add edamame and carrot; saute 2 minute Add onion and bell pepper; saute 2 minute Add carrot mixture to pork; cover.
- Heat remaining 2 1/2 T oil in pan. Add rice and soy sauce; saute 3 minute Return pork and veggies to pan. Add broth and next 5 ingredients. Cook 2 min or til heated through. Top with peanuts.
My first use of edamame and it was quite sucessful. I cut back on the chili sauce a bit, but otherwise prepared as called for. I liked the tiny bit of heat mixed with the ginger ,cilantro and capped off with the peanuts,nice mix of flavor! Also, this was very easy and pretty quick (especially if you do a bit of the prep work the day before)