Kung Pao Rice With Edamame - cooking recipe

Ingredients

1 tablespoon peanut oil
1 medium red onion, cut into 1-inch pieces
1 small red bell pepper, seeded and cut in 1-inch pieces
8 baby carrots, halved lengthwise
2 garlic cloves, minced
1 inch piece fresh ginger, minced
1 1/2 cups frozen shelled edamame, thawed
12 small ears canned baby corn
5 cups cooked brown rice
Sauce
3 tablespoons orange juice
1 tablespoon cornstarch
2 teaspoons grated orange peel
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon fresh ground pepper
1/2 teaspoon toasted sesame oil

Preparation

Make sauce: In small bowl, combine all sauce ingredients except sesame oil; mix well. Stir in sesame oil and set aside.
In wok or large, heavy skillet, heat oil over high heat. Add onion, bell pepper, carrots, garlic and ginger and stir-fry 2 minutes.
Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes.
Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds.
Divide rice among 4 shallow, wide bowls.
Spoon vegetables over rice and serve hot or at room temperature.