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

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.

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

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

This recipe yields 6 servings.

Description: "This colorful stir-fry can be made in a wok or large skillet. Its just as good served at room temperature as it is hot."

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