Stir Fried Sesame Vegetables with Rice

Ingredients

Contains: milk, peanut, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 cups vegetable broth
• 3/4 cup uncooked long-grain white rice
• 1 tablespoon margarine
• 1 tablespoon sesame seeds
• 2 tablespoons peanut oil
• 1/2 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring the vegetable broth and margarine to a boil in a medium saucepan. Stir in the rice, cover, reduce heat to low, and simmer about 18 minutes until the liquid is absorbed.

2. Meanwhile, toast the sesame seeds in a dry large skillet or wok over medium heat, stirring often, for 2 to 3 minutes until golden. Transfer to a small bowl.

3. Heat the peanut oil in the same skillet or wok over high heat until shimmering.

4. Add the onion and stir fry for 2 minutes. Add the asparagus and red bell pepper and stir fry for 3 minutes.

5. Add the mushrooms, ginger and garlic and stir fry for 2 minutes until the mushrooms soften.

6. Stir in the soy sauce and sesame oil, toss to coat, and cook 1 minute more.

7. Fluff the rice with a fork and spoon it onto plates. Top with the stir fried vegetables and sprinkle with the toasted sesame seeds.