Stir Fried Sesame Vegetables with Rice

Stir Fried Sesame Vegetables with Rice

88
dakota kelly 17

"In this dish, the peanut oil is preferable to the vegetable oil, as the flavor of the peanut oil adds a really nice nutty flavor."

Ingredients

35 m {{adjustedServings}} servings 325 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 892 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
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Reviews

88
  1. 131 Ratings

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Loved, loved, loved this stir fry. I added a combination of fresh and frozen veggies I had on hand (broccoli, bean sprouts, snap peas, baby carrots), and a little bit of sugar and terriyaki to ...

very tasty! chopped vegetables seem like quite a lot but gets all eaten up!! I substiuteted sugar snap peas for asparagus as I am not a fan of asparagus. In fact, I made everything in one skille...

My kids even liked it. I like to use short cuts during the week so I bought pre packaged stir fry vegetables in the veggie section. I also use a rice cooker. You can use chicken broth in it i...