Stir-Fried Sesame Vegetables
This tasty veggie dish is both filling and quick.
- 1 1/2 cups vegetable broth
- 3/4 cup uncooked long-grain white rice
- 1 Tbsp. margarine
- 1 Tbsp. sesame seeds
- 2 Tbsp. peanut oil
- 1/2 lb. fresh asparagus, trimmed and cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large onion, sliced
- 2 cups mushrooms, sliced
- 2 tsp. fresh ginger root, minced
- 1 tsp. garlic, minced
- 3 Tbsp. soy sauce
- 1 Tbsp. sesame oil
Preheat oven to 350 degrees. In a saucepan, combine the 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 minutes or until golden brown. Set aside. Meanwhile, heat peanut oil in large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic, and stir-fry for 5 minutes 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 with rice.