Description
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 ½ cups vegetable broth
- ¾ cup uncooked long-grain white rice
- 1 tablespoon margarine
- 1 tablespoon sesame seeds
- 2 tablespoons peanut oil
- ½ 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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4