Vegetable and Edamame Stir-Fry

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Cornstarch

  2 tbsp or 15g

• Water

  Plain, clean water

  ½ cup or 118g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Brown sugar

  2 tbsp or 18g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Water

  Plain, clean water

  ¼ cup or 59g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 small or 70g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Carrots

  Raw

  1 medium or 61g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  3 cloves, minced or 9g

• Mushrooms

  White, raw

  2 ½ cup, pieces or slices or 175g

• Edamame

  Frozen, unprepared

  3 cup or 354g

• Water Chestnuts

  Sliced - Giant

  8 oz or 227g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Prepare rice according to package directions.
2. Meanwhile, slice the onion into wedges, chop the bell peppers, thinly slice the carrot, mince the garlic and ginger, and slice the mushrooms.
3. In a small bowl, mix the cornstarch and water. Add the soy sauce, brown sugar, sesame oil, and red pepper flakes. Add hot water, mix well, and set aside.
4. Heat olive oil in a large deep pan over medium-high heat. Add the onion, bell peppers, and carrots, and sauté for a few minutes until the onions are translucent and fragrant.
5. Add the ginger and garlic and sauté for 2 minutes, stirring to prevent burning.
6. Add the mushrooms and cook for 2-3 minutes. Add the water chestnuts and the frozen edamame. Sauté for 2 minutes.
7. Add the sauce to the pan and stir until thickened.
8. Taste and adjust seasoning levels, then serve over rice, garnishing with sesame seeds.