Ingredient
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 lb fresh asparagus, cut and cut into 1 inch pieces
1 large red pepper, cut into 1-inch pieces
1 large yellow onion, sliced
2 cups minced mushrooms
2 teaspoons minced fresh ginger root
1 teaspoon minced garlic
3 tablespoons soy sauce
1 tablespoon sesame oil
Preparation!
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). In a saucepan, combine the broth, rice and margarine. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes, or until all the liquid is absorbed.
Place the sesame seeds on a small baking sheet and bake in the preheated oven for 5 to 6 minutes, or until the golden brown is set aside. Meanwhile, heat peanut oil in large skillet or wok over medium-high heat until very hot. Add the asparagus, pepper, onion, mushrooms, ginger and garlic and sauté for 4 to 5 minutes or until the 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.