Post by chief_cook2 on Feb 12, 2004 18:09:30 GMT -6
" 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. "
Ingredients
a.. 1 1/2 cups vegetable broth
b.. 3/4 cup uncooked long-grain white rice
c.. 1 tablespoon margarine
d.. 1 tablespoon sesame seeds
e.. 2 tablespoons peanut oil
f.. 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
g.. 1 large red bell pepper, cut into 1 inch pieces
h.. 1 large yellow onion, sliced
i.. 2 cups sliced mushrooms
j.. 2 teaspoons minced fresh ginger root
k.. 1 teaspoon minced garlic
l.. 3 tablespoons soy sauce
m.. 1 tablespoon sesame oil
Directions
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.
Makes 4 servings