Vegetable Stir-Fry With Peanuts

Vegetable stir-fry with peanuts
Lisa Hubbard
Serves 4
preparation
20
minutes
cooking
20
minutes
other
0
minutes

Ingredients

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

Directions

  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.
Kate Merker
August 2010

Nutritional Information

  • Per Serving
  • Calories 363
  • 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
What does this mean? See Nutrition 101.