Vegetable Stir-Fry with Peanuts

By Hklbrries

Tip: Upgrade this dish by pairing it with rich, creamy coconut rice. Simply cook the rice according to the package directions, replacing 1 cup of water with one (14 ounce) can of coconut milk.

Ingredients

• 1 cup long-grain white rice
• 1/4 cup low-sodium soy sauce
• 2 tbsp fresh lime juice
• 1/2 tsp Sriracha or some other hot pepper sauce (such as Tabasco)
• 1 tbsp canola oil
• 2 carrots, cut into very thin strioo[ps
• 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

Preparation

Step 1

Cook the rice according to the package directions.

Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, and Sriracha; set aside.

Heat the oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, for 3 mnutes. Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2 to 3 minutes more.

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