Stir Fried Sesame Vegetables with Rice


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.

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
4 servings


  • 1 ½ cups vegetable broth

  • ¾ cup uncooked long-grain white rice

  • 1 tablespoon margarine

  • 1 tablespoon sesame seeds

  • 2 tablespoons peanut oil

  • ½ 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


  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
15g Fat
43g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 325
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 12%
Sodium 892mg 39%
Total Carbohydrate 43g 15%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 7g
Vitamin C 74mg 368%
Calcium 69mg 5%
Iron 3mg 17%
Potassium 444mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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