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Stir Fried Sesame Vegetables with Rice

SUBMITTED BY: dakota kelly      PHOTO BY: Allrecipes

"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."
PREP TIME  10 Min
COOK TIME  25 Min
READY IN  35 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2007 by ebanne
Delicious, Nutritious and very filling!

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2007 by MELKAT
My kids even liked it. I like to use short cuts during the week so I bought pre packaged stir fry vegetables in the veggie section. I also use a rice cooker. You can use chicken broth in it instead of water and it's easy without having to watch over it. You can use just about any veg combo and it will be great. Good recipe.

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2005 by LILPIGGY
Yum! I used canola oil instead of the peanut oil and it was still delicious.

2 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 326

  • Total Fat: 14.8g
  • Cholesterol: 0mg
  • Sodium: 900mg
  • Total Carbs: 42.6g
  •     Dietary Fiber: 3.8g
  • Protein: 7.1g

VIEW DETAILED NUTRITION

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