Estimated Nutrition (whole recipe, rough)
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Tbs. 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
- 11?2 cups frozen shelled edamame, thawed
- 12 small ears canned baby corn
- 5 cups cooked brown or white basmati rice
- Directions:
- Sauce
- 3 Tbs. orange juice
- 1 Tbs. cornstarch
- 2 tsp. grated orange peel
- 1 tsp. sugar
- 1 tsp. salt
- 1?4 tsp. red pepper flakes, or to taste
- 1?4 tsp. freshly ground pepper
- 1?2 tsp. toasted sesame oil
- =
Directions
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. Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes.
3. Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds.
4. Divide rice among 4 shallow, wide bowls. Spoon vegetables over rice and serve hot or at room temperature.