Kung Pao Rice With Edamame

Recipe Instructions Make sauce: In small bowl, combine all sauce ingredients except sesame oil; mix well. Stir in sesame oil and set aside. 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. Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds. Divide rice among 4 shallow, wide bowls. Spoon vegetables over rice and serve hot or at room temperature. This recipe yields 6 servings. Per Serving: 296 Cal; 12g Prot; 8g Total Fat (1 Sat. Fat); 45g Carb.; 0mg Chol; 377mg Sod.; 6g Fiber. Description: "This colorful stir-fry can be made in a wok or large skillet. It's just as good served at room temperature as it is hot."