Ingredient ! 1 half cups vegetable broth. three cup uncooked long-grain white rice. 1 tablespoon margarine. 1 tablespoon sesame seeds. 2 tablespoons peanut oil. half 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.
Preparation ! Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). 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.