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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:



  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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What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.