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Vegetable Stir Fry with Sesame Seeds over Rice

29 Dec

  • 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

Preheat oven to 350°. 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.

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3 responses to “Vegetable Stir Fry with Sesame Seeds over Rice

  1. Liz @ Blog is the New Black

    December 29, 2010 at 9:34 am

    Oooooh, love stir fry! Looks great!

     
  2. MaryMoh

    December 29, 2010 at 1:32 pm

    Very colourful and healthy. I like it. I love it sprinkled with sesame seeds for extra flavour.

     

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