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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."

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Read Reviews (26)

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PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Sauvignon Blanc
	Caribbean Breeze

DIRECTIONS

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.

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REVIEWS

Reviewed on May 26, 2007 by VIVNIDHI

very tasty! chopped vegetables seem like quite a lot but gets all eaten up!! I substiuteted... MORE

Reviewed on Nov. 28, 2005 by AMYB7399

Loved, loved, loved this stir fry. I added a combination of fresh and frozen veggies I had on... MORE

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... MORE

Reviewed on May 30, 2005 by LILPIGGY

Yum! I used canola oil instead of the peanut oil and it was still delicious. MORE

Reviewed on Apr. 20, 2004 by grneyedmustang

This was great. I added sliced carrots, a canned mixture of bamboo shoots/water chestnuts/baby... MORE

Reviewed on Jan. 12, 2009 by JJO

A versatile recipe to which you can use fresh, frozen or canned stir-fry veggies. MORE

Reviewed on Jul. 5, 2007 by ebanne

Delicious, Nutritious and very filling! MORE

Reviewed on Nov. 19, 2003 by LCALDER2

This recipe is great as is. I also tried this recipe by adding hoisin sauce which I thought... MORE

Reviewed on Dec. 3, 2008 by Amelia

The flavor was good, but it was so oily that neither I nor my room mate could eat much. My... MORE

Reviewed on Oct. 17, 2006 by foodelicious

I really like the balance of flavors. I might add a little more fresh ginger, but that's just me. MORE

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