Stir Fried Sesame Vegetables with Rice |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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In this dish, the peanut oil is preferable to the vegetable oil, as the flavor of the peanut oil adds a really nice nutty flavor. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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