stir fried sesame vegetables with rice

Ingredients

• Servings: 4
• 1 1/2 cups vegetable broth
• 3/4 cup uncooked long-grain white rice
• 1 tablespoon margarine
• 1 tablespoon sesame seeds
• 2 tablespoons peanut oil
• 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
• 1 large red bell pepper, cut into 1 inch pieces
• 1 large yellow onion, sliced
• 2 cups sliced mushrooms
• 2 teaspoons minced fresh ginger root
• 1 teaspoon minced garlic
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). in a saucepan combine broth, rice and margarine. cover and bring to a boil over high heat. reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
• place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. stir in soy-sauce and cook for 30 seconds. remove from heat and stir in sesame oil and toasted sesame seeds. serve over rice.