Stir Fried Sesame Vegetables with Rice

Stir Fried Sesame Vegetables with Rice

Made  times
dakota kelly 27

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


35 m servings 325 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 892 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 134 Ratings

Most helpful positive review

Loved, loved, loved this stir fry. I added a combination of fresh and frozen veggies I had on hand (broccoli, bean sprouts, snap peas, baby carrots), and a little bit of sugar and terriyaki to ...

Most helpful critical review

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

Loved, loved, loved this stir fry. I added a combination of fresh and frozen veggies I had on hand (broccoli, bean sprouts, snap peas, baby carrots), and a little bit of sugar and terriyaki to ...

very tasty! chopped vegetables seem like quite a lot but gets all eaten up!! I substiuteted sugar snap peas for asparagus as I am not a fan of asparagus. In fact, I made everything in one skille...

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 i...

This should get the most die-hard vegetable haters to eat their vegetables and love ‘em. I cooked the rice in butter, not margarine, and made the sesame seed thing easy on myself by using the ...

Asparagus is expensive at $4.99/lb so I substituted Eating Right's pre-packaged Broccoli Stir Fry (with includes carrots, snap peas, and broccoli florets). This is my second attempt to cook a st...

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

This was great. I added sliced carrots, a canned mixture of bamboo shoots/water chestnuts/baby corn, and 2 boneless skinless chicken breasts to the veggie mixture. I also reduced the ginger by a...

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

Delicious, Nutritious and very filling!

From around the web