Vegetable Stir-Fry With Peanuts

Serves 4
Hands-On Time: 20m
Total Time: 20m

Ingredients

* 1 cup long-grain white rice
* 1/4 cup low-sodium soy sauce
* 2 tablespoons fresh lime juice
* 1/2 teaspoon Sriracha or some other hot pepper sauce (such as Tabasco)
* 1 tablespoon canola oil
* 2 carrots, cut into very thin strips
* 1 red bell pepper, thinly sliced
* 8 ounces shiitake mushrooms, stems removed and caps thinly sliced
* 2 cups bean sprouts
* 2 scallions, thinly sliced
* 1/4 cup roasted peanuts, chopped


Directions

1. Cook the rice according to the package directions.

2. Meanwhile, 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 to 3 minutes more.

4. Add the soy sauce mixture and toss to coat. Serve over the rice and sprinkle with the scallions and peanuts.