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1 1/2 cups
3/4 cup
1 tablespoon
1 tablespoon
2 tablespoons
250g (1/2 lb)
1 large
1 large
2 cups
2 teaspoons
1 teaspoon
3 tablespoons
1 tablespoon
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Vegetable broth
Uncooked long-grain white rice
Margarine
Sesame seeds
Peanut oil
Fresh asparagus, trimmed and
cut into 1 inch piece
Red bell pepper, cut into 1 inch pieces
Onion, sliced
Mushrooms, sliced
Fresh ginger root, minced
Garlic, minced
Soy sauce
Sesame oil
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Method :
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Preheat the oven to 35o0
F (175oC).
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In a saucepan, combine the
broth, rice and margarine.
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Cover and bring to a boil
over high heat.
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Reduce heat to low and
simmer for 15 minutes or until all liquid is absorbed.
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Place sesame seeds on a
small baking sheet and bake in preheated oven for 5 minutes or
until golden brown. Set aside.
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Meanwhile, heat peanut oil
in a large skillet or wok over medium-high heat until very hot.
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Add asparagus, bell
pepper, onion, mushrooms, ginger and garlic and stir-fry for 5
minutes or until vegetables are tender but crisp.
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Stir in soy sauce and cook
for 30 seconds.
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Remove from heat and stir
in sesame oil and toasted sesame seeds.
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Serve with rice.
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