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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make sauce: In small bowl, combine all sauce ingredients except sesame oil; mix well. Stir in sesame oil and set aside. | 2. In wok or large, heavy skillet, heat oil over high heat. Add onion, bell pepper, carrots, garlic and ginger and stir-fry 2 minutes. | 3. Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes. | 4. Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds. | 5. Divide rice among 4 shallow, wide bowls. | 6. Spoon vegetables over rice and serve hot or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
red onion	1		cut	44.0	10.274000000000001	1.21	0.11
red bell pepper	1		seeded cut	-	-	-	-
baby carrot lengthwise	8	halved		-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
ginger	1	inch	minced	-	-	-	-
edamame	1 1/2	cups	shelled thawed	192.93	13.4697	19.8594	8.3721
baby corn	12		canned	-	-	-	-
brown rice	5	cups	cooked	2867.7	604.192	57.117	21.962
orange juice	3	tablespoons		20.925	4.836	0.3255	0.09300000000000001
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
orange peel	2	teaspoons	grated	3.88	1.0	0.06	0.008
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1	teaspoon		-	-	-	-
red pepper flake	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
sesame oil	1/2	teaspoon	toasted	19.89	0.0	0.0	2.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.