Asparagus, red bell pepper, onion, mushrooms, ginger and garlic stir-fried in peanut oil and garnished with toasted sesame seeds. Serve over rice.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
325 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
1 tablespoon sesame seeds
1 tablespoon margarine
1 teaspoon minced garlic
1 tablespoon sesame oil
3 tablespoons soy sauce
2 tablespoons peanut oil
1 large red bell pepper, cut into 1 inch pieces
1 ½ cups vegetable broth
2 teaspoons minced fresh ginger root
2 cups sliced mushrooms
¾ cup uncooked long-grain white rice
½ pound fresh asparagus, trimmed and cut into 1 inch pieces
