Ingredient!
1 1/2 cups of vegetable broth
3/4 cup uncooked long grain white rice
1 tablespoon margarine
1 tablespoon of sesame seeds
2 tablespoons peanut oil
1/2 pound of fresh asparagus, trimmed and cut into 1 inch pieces
1 large red pepper, cut into 1 inch pieces
1 large yellow onion, sliced
2 cups of sliced ​​mushrooms
2 teaspoons finely chopped fresh ginger root
1 tablespoon minced garlic
3 tablespoons soy sauce
1 tablespoon of sesame oil
Preparation!
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Mix broth, rice and margarine in a saucepan. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes or until all the liquid has been absorbed.
Place sesame seeds on a small baking tin and bake in the preheated oven for 5 to 6 minutes, or until golden brown. Meanwhile, heat peanut oil in a large frying pan or wok over medium heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and cook for 4 to 5 minutes, or until the vegetables are soft but crispy. Stir in the soy sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.