Vegetable Stir-Fry With Peanuts

• 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

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.

longgrain white rice, soy sauce, lime juice, sriracha sauce, canola oil, carrots, red bell pepper, shiitake mushrooms, bean sprouts, scallion, peanuts

Taken from www.food.com/recipe/vegetable-stir-fry-with-peanuts-494589 (may not work)