Kung Pao Rice with Edamame

Kung Pao Rice with Edamame Recipe - Vegetarian Chinese Dish

Region / culture: China | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Kung Pao Rice with Edamame is a delicious and nutritious dish that combines the flavors of traditional Kung Pao chicken with the added goodness of edamame and baby corn. This vegetarian twist on a classic recipe is sure to become a favorite in your household.

History

Kung Pao Rice is a popular Chinese dish that originated in the Sichuan province. It is traditionally made with chicken, peanuts, and vegetables in a spicy sauce. This vegetarian version substitutes edamame and baby corn for the chicken, making it a healthier and more sustainable option.

Ingredients

1 tbsp peanut oil
1 medium red onion, cut into 1 inch pieces
1 small red bell pepper, seeded and cut into 1 inch pieces
8 baby carrots, halved lengthwise
2 garlic cloves, minced
1 inch piece fresh ginger, minced
1.5 cup frozen shelled edamame, thawed
12 small ears canned baby corn
5 cup cooked brown or white basmati rice

Sauce

3 tbsp orange juice
1 tbsp cornstarch
2 tsp grated orange peel
1 tsp sugar
1 tsp salt
0.25 tsp red pepper flakes, or to taste
0.25 tsp freshly ground pepper
0.5 tsp toasted sesame oil

How to prepare

Sauce

In a small bowl, combine all sauce ingredients except sesame oil; mix well.
Stir in sesame oil and set aside.

Rice

In a wok or large, heavy skillet, heat oil over high heat.
Add onion, bell pepper, carrots, garlic, and ginger and stir-fry for 2 minutes.
Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes.
Stir the sauce and pour it into the vegetables.
Stir-fry until thickened, approximately 30 seconds.
Divide the rice among 4 shallow, wide bowls.
Spoon the vegetables over the rice and serve hot or at room temperature.

Variations

Add tofu or tempeh for extra protein.
Use quinoa or cauliflower rice instead of traditional rice.
Add cashews or almonds for extra crunch.

Cooking Tips & Tricks

Make sure to thaw the edamame before adding it to the dish to ensure even cooking.

- Use a wok or large skillet to stir-fry the vegetables quickly and evenly.

- Adjust the amount of red pepper flakes to suit your spice preference.

- Be sure to stir the sauce well before adding it to the vegetables to prevent lumps.

Serving Suggestions

Serve Kung Pao Rice with Edamame with a side of steamed broccoli or a fresh cucumber salad for a complete meal.

Cooking Techniques

Stir-fry the vegetables over high heat to retain their crispness.

- Thicken the sauce with cornstarch for a glossy finish.

Ingredient Substitutions

Use soy sauce instead of salt for a richer flavor.

- Substitute snow peas or snap peas for the baby corn.

Make Ahead Tips

Prepare the sauce and chop the vegetables ahead of time for a quick and easy meal.

Presentation Ideas

Garnish with chopped green onions or cilantro for a pop of color. - Serve in individual bowls for a restaurant-style presentation.

Pairing Recommendations

Pair with a glass of chilled white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 6g

- Sugars: 6g

Fats

- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 9g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 80% DV

- Iron: 10% DV

Alergens

Contains peanuts and soy

Summary

Kung Pao Rice with Edamame is a nutrient-dense dish that is high in fiber, vitamins, and minerals. It is a great source of plant-based protein and is relatively low in calories.

Summary

Kung Pao Rice with Edamame is a flavorful and satisfying dish that is perfect for a quick weeknight meal. Packed with protein, fiber, and vitamins, this vegetarian recipe is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. I was visiting my friend Mei at her home in Chinatown, and she invited me to stay for dinner. As soon as I walked into her kitchen, I could smell the fragrant aromas of garlic, ginger, and soy sauce wafting through the air. Mei was busy chopping vegetables and stirring a wok filled with a colorful assortment of ingredients.

"What are you making?" I asked, curious about the dish she was preparing.

"This is Kung Pao Rice with Edamame," Mei replied with a smile. "It's a traditional Chinese dish that my grandmother used to make for me when I was a child. It's a family recipe that's been passed down for generations."

I watched in awe as Mei effortlessly tossed the vegetables and rice in the wok, adding a spicy chili sauce and crunchy peanuts to the mix. The vibrant colors and bold flavors of the dish captivated me, and I couldn't wait to try it.

As we sat down to eat, I took my first bite of the Kung Pao Rice with Edamame and was instantly transported to a world of taste sensations. The savory umami flavors of the soy sauce and garlic combined with the heat of the chili sauce created a symphony of flavors that danced on my taste buds. The edamame added a delightful crunch to the dish, while the peanuts provided a rich and nutty undertone. It was a culinary experience unlike any other I had ever had.

After dinner, I begged Mei to teach me how to make the Kung Pao Rice with Edamame. She graciously agreed and took me under her wing, showing me the proper techniques for stir-frying and seasoning the dish to perfection. I was amazed at how simple and yet how complex the recipe was, with each ingredient playing a crucial role in creating the harmonious balance of flavors.

Over the years, I have made the Kung Pao Rice with Edamame countless times, each time adding my own personal touch to the recipe. I have experimented with different vegetables, spices, and seasonings, always striving to perfect the dish and evoke the same sense of joy and nostalgia that I felt the first time I tried it.

One of the things I love most about cooking is the way it connects us to our past and our heritage. Every time I make the Kung Pao Rice with Edamame, I am reminded of my dear friend Mei and the special bond we share through food. I am grateful for the opportunity to learn from her and to carry on the tradition of this delicious dish in my own home.

As I stir-fry the vegetables and rice in my own kitchen, I can't help but smile as the familiar aromas of garlic, ginger, and soy sauce fill the air. The memories of that first night at Mei's house come flooding back, and I am filled with a sense of gratitude for the rich tapestry of culinary experiences that have shaped me into the cook I am today.

So whenever I make Kung Pao Rice with Edamame, I do so with a sense of reverence and appreciation for the recipe that has brought me so much joy and connection to my past. It is a dish that holds a special place in my heart, and I will continue to cherish it for years to come.