Combine rice and water in Rice Cooker Plus; microwave, covered, on HIGH 12 minutes. Let stand, covered, 5 minutes.
In a small bowl, whisk together coconut sauce ingredients; set aside.
Cut off ends of bell pepper; cut into four pieces to separate from seeds; cut pieces in half. Slice bell pepper with Spiral & Slice over mixing bowl. Add edamame to bowl; toss vegetables thoroughly with Large Chef’s Tongs.
Heat oil in Stir-Fry Skillet or 12” (30-cm) Skillet over medium heat 3–5 minutes. Press garlic into Skillet with Garlic Press; cook and stir 30–45 seconds or until fragrant. Whisk coconut sauce and add to Skillet, stir until thickened (less than 1 minute).
Add vegetables to Skillet; toss well to coat. Cook, uncovered, 3–6 minutes or until vegetables begin to soften and mixture is heated through, stirring frequently.
U.S. Nutrients per serving: Calories 380, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 52 g, Fiber 7 g, Protein 15 g
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