Kung Pao Rice with Edamame

Description
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Ingredients

 * 1 Tbs. peanut oil
 * 1 medium red onion, cut into 1-inch pieces
 * 1 small red bell pepper, seeded and cut in 1-inch pieces
 * 8 baby carrots, halved lengthwise
 * 2 garlic cloves, minced
 * 1-inch piece fresh ginger, minced
 * 11?2 cups frozen shelled edamame, thawed
 * 12 small ears canned baby corn
 * 5 cups cooked brown or white basmati rice
 * Directions:
 * Sauce
 * 3 Tbs. orange juice
 * 1 Tbs. cornstarch
 * 2 tsp. grated orange peel
 * 1 tsp. sugar
 * 1 tsp. salt
 * 1?4 tsp. red pepper flakes, or to taste
 * 1?4 tsp. freshly ground pepper
 * 1?2 tsp. toasted sesame oil
 * 1 tsp. sugar
 * 1 tsp. salt
 * 1?4 tsp. red pepper flakes, or to taste
 * 1?4 tsp. freshly ground pepper
 * 1?2 tsp. toasted sesame oil
 * 1?4 tsp. freshly ground pepper
 * 1?2 tsp. toasted sesame oil
 * 1?2 tsp. toasted sesame oil
 * 1?2 tsp. toasted sesame oil

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

2. 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.

3. Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds.

4. Divide rice among 4 shallow, wide bowls. Spoon vegetables over rice and serve hot or at room temperature.