Vegetable Stir-Fry With Peanuts |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Real Simple - 2010 Ingredients:
1 cup long-grain white rice |
1/4 cup low sodium soy sauce |
2 tablespoons fresh lime juice |
1/2 teaspoon sriracha sauce |
1 tablespoon canola oil |
2 carrots, cut in thin strips |
1 red bell pepper, thinly sliced |
8 ounces shiitake mushrooms, thinly sliced, caps removed |
2 cups bean sprouts |
1 bunch scallion, thinly sliced |
1/4 cup roasted peanuts, chopped |
Directions:
1. Cook rice according to package. I like to replace 1 c of water with 1 can of coconut milk.
2. 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. Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2-3 minutes more.
4. Add the soy sauce mixture and toss to coat. Serve over rice and sprinkle with the scallions and peanuts.
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