Stir Fried Sesame Vegetables with Rice So Tasty

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Stir Fried Sesame Vegetables with Rice

"In this dish, the peanut oil is most efficient to the vegetable oil, because the taste of the peanut oil provides a virtually great nutty flavor."

Ingredients :

1 half cups vegetable broth
3/4 cup uncooked long-grain white rice
1 tablespoon margarine
1 tablespoon sesame seeds
2 tablespoons peanut oil
half pound clean asparagus, trimmed and reduce into 1 inch pieces
1 large purple bell pepper, cut into 1 inch portions
1 large yellow onion, sliced
2 cups sliced mushrooms
2 teaspoons minced clean ginger root
1 teaspoon minced garlic
three tablespoons soy sauce
1 tablespoon sesame oil

Instructions :

Prep : 10M	Cook : 4M	Ready in : 35M

Preheat oven to 350 ranges F (175 stages C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high warmness. Reduce warmness to low and simmer for 15 mins, or until all liquid is absorbed.
Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 mins, or until golden brown; set apart. Meanwhile, warmth peanut oil in a big skillet or wok over medium-excessive warmness until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to five mins, or until vegetables are gentle however 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.

Notes :

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