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Vegetable Stir-Fry With Peanuts

Vegetable stir-fry with peanuts
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2010

Nutritional Information

  • Per Serving
  • Calories 363
  • Fat 11g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 435mg
  • Protein 14g
  • Carbohydrate 54g
  • Sugar 3g
  • Fiber 3g
  • Iron 4mg
  • Calcium 64mg
What does this mean? See Nutrition 101 .

Quick Tip

Coconut Milk
Easy upgrade: Make this dish with creamy coconut rice. Cook the white rice as usual but replace 1 cup of the water with one 14-ounce can of coconut milk.

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