Vegetable Stir-Fry With Peanuts

Ingredients

• 1 cup long-grain white rice
• 14 cup low sodium soy sauce
• 2 tablespoons fresh lime juice
• 12 teaspoon sriracha sauce
• 1 tablespoon canola oil
• 2 carrots
• cut in thin strips
• 1 red bell pepper
• thinly sliced
• 8 ounces shiitake mushrooms
• thinly sliced
• caps removed
• 2 cups bean sprouts
• 1 bunch scallion
• thinly sliced
• 14 cup roasted peanuts
• chopped

Instructions

1. Cook rice according to package.
2. I like to replace 1 c of water with 1 can of coconut milk.
3. In a small bowl whisk together the soy sauce, lime juice and Sriracha; set aside.
4. Heat the oil in a large skillet over medium heat.
5. Add the carrots and bell pepper and cook, tossing frequently, for 3 minutes.
6. Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2-3 minutes more.
7. Add the soy sauce mixture and toss to coat.
8. Serve over rice and sprinkle with the scallions and peanuts.