Stir Fried Sesame Vegetables with Rice recipe
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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
Nutrition Info
- 325.4 caloriescarbohydrate: 42.5 gcholesterol: : -fat: 14.8 gfiber: 4 gprotein: 7.1 gsaturatedFat: 2.4 gservingSize: -sodium: 891.8 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Stir Fried Sesame Vegetables with Rice
Directions
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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.