Asian Recipe • Stir Fried Sesame Vegetables with Rice

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.

Ingredients

• 1 ½ cups vegetable broth
• ¾ cup uncooked long-grain white rice
• 1 tablespoon margarine
• 1 tablespoon sesame seeds
• 2 tablespoons peanut oil
• ½ 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

Cooking 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.

Nutrition Facts

• calories325.4
• carbohydrateContent42.5 g
• fatContent14.8 g
• fiberContent4 g
• proteinContent7.1 g
• saturatedFatContent2.4 g
• sodiumContent891.8 mg
• sugarContent5.9 g