Recipe by dakota kelly
"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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1 1/2 cups
uncooked long-grain white rice
fresh asparagus, trimmed and cut into 1 inch pieces
red bell pepper, cut into 1 inch pieces
yellow onion, sliced
minced fresh ginger root
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 the soy sauce. I mixed the soy sauce and terriyaki sauce together in a jar (along with the bit of sugar I added), and then added as much as I thought the dish needed, with a little bit left over for next time.... The flavor was awesome, and it was very filling. I will definitely make this again!!
The flavor was good, but it was so oily that neither I nor my room mate could eat much. My sister loved it, though.
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 skillet. Cooked rice, set aside. toasted sesame seeds after quickly cleaning the skillet, set aside and finally stir fried the veggies. Thanks for the recipe.
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.
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 already toasted variety. I deliberately omitted the ginger root, as I detest it as some folks do cilantro - purely a subjective thing. I made no changes to the vegetables called for, although so many would be equally as suitable. I finished it with a dab of butter and a squeeze of fresh lemon juice. I enjoyed this immensely.
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 teaspoon (didn't want it too sweet). I will definitely make this again. Thanks for the great recipe, Verona!!
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 stir fry dish. The first recipe I tried was Robin Miller's (from Food Network's quick and easy meals). It was decent, nothing spectacular. But wow, this dish is richer and more flavorful, thanks to awesome combination of sesame oil and sesame seeds (adds a a nice texture and leaves a nutty lingering taste). I made a few modifications gleaned from other recipes I researched: I added about 1.3lb of boneless, skinless chicken breasts. I cut into 1 1/2 inch strips, placed it in a zip lock bag, and tossed with 2 tbsp. of cornstarch (. In a separate bowl, I mixed soy sauce, garlic power and ground ginger and marinated the chicken overnight (30 minutes would do). I then cooked the chicken with the ginger and garlic. I also added veggies in 1-min intervals -- mixing in-between servings to saturate the veggies with flavor and to ensure that is it perfectly cooked. After adding a generous amount of soy sauce and before mixing in the sesame oil and toasted sesame seeds, I also dissolved 1 cup of chicken broth with 2 tbsp of cornstarch and let it simmer for 2 minutes to thicken the sauce. My husband's reaction after his first bite? "WOW!!!!" I savored this rare moment. He usually waits for me to ask, then gives a generic answer ("Everything you cook is delicious!"). This recipe is awesome!
* Percent Daily Values are based on a 2,000 calorie diet.
Stir Fried Sesame Vegetables with Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 133
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