Vegetable Stir-Fry With Peanuts

Photo by Lisa Hubbard
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 363 calories
    • Fat 11 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 435 mg
    • Protein 14 g
    • Carbohydrate 54 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 64 mg


  1. Check 1cup long-grain white rice
  2. Check 1/4cup low-sodium soy sauce
  3. Check 2tablespoons fresh lime juice
  4. Check 1/2teaspoon Sriracha or some other hot pepper sauce (such as Tabasco)
  5. Check 1tablespoon canola oil
  6. Check 2 carrots, cut into very thin strips
  7. Check 1 red bell pepper, thinly sliced
  8. Check 8ounces shiitake mushrooms, stems removed and caps thinly sliced
  9. Check 2cups bean sprouts
  10. Check 2 scallions, thinly sliced
  11. Check 1/4cup roasted peanuts, chopped


  1. Cook the rice according to the package directions.
  2. Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, and Sriracha. Set aside.
  3. Heat the oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, for 3 minutes.
  4. Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2 to 3 minutes.
  5. Add the soy sauce mixture and toss to coat. Serve over the rice and sprinkle with the scallions and peanuts.