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Stir Fried Sesame Vegetables with Rice

Rated as 4.46 out of 5 Stars
96

"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."
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Ingredients

35 m servings 325
Original recipe yields 4 servings

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.

Nutrition Facts


Per Serving: 325 calories; 14.8 42.5 7.1 0 892 Full nutrition

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Reviews

Read all reviews 107
  1. 160 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 ...

Most helpful critical review

The flavor was good, but it was so oily that neither I nor my room mate could eat much. My sister loved it, though.

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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...

This should get the most die-hard vegetable haters to eat their vegetables and love ‘em. I cooked the rice in butter, not margarine, and made the sesame seed thing easy on myself by using the ...

Asparagus is expensive at $4.99/lb so I substituted Eating Right's pre-packaged Broccoli Stir Fry (with includes carrots, snap peas, and broccoli florets). This is my second attempt to cook a st...

This was great. I added sliced carrots, a canned mixture of bamboo shoots/water chestnuts/baby corn, and 2 boneless skinless chicken breasts to the veggie mixture. I also reduced the ginger by a...

Yum! I used canola oil instead of the peanut oil and it was still delicious.

A versatile recipe to which you can use fresh, frozen or canned stir-fry veggies.

Delicious, Nutritious and very filling!