Sesame Stir-Fry Veggies over Rice

Name: Sesame Stir-Fry Veggies over Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese, Japanese, Korean, Thai, Vietnamese, Fusion
Ingredients: 0.5 lb Asparagus; 2 tsp Fresh Ginger; 0.75 cup Long-Grain Rice; 1 tbsp Margarine; 1 tsp Minced Garlic; 2 tbsp Peanut Oil; 1 whole Red Bell Pepper; 1 tbsp Sesame Seeds; 2 cups Sliced Mushrooms; 3 tbsp Soy Sauce; 1 tbsp Toasted Sesame Oil; 1.5 cups Vegetable Broth; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Japanese 🇯🇵Korean 🇰🇷Thai 🇹🇭Vietnamese 🇻🇳Fusion Sugar-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻

Sesame Stir-Fry Veggies over Rice features crisp asparagus, bell pepper, onions, and mushrooms kissed with ginger and garlic, then glossed with soy and sesame for a nutty, aromatic finish. Toasted sesame seeds add gentle crunch over fluffy rice. Serve this vibrant bowl for a quick weeknight Dinner or a light Lunch when you crave fresh, clean flavors.

Prep10 mins
Cook25 mins
Serves4
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C). 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.
2

Spread the sesame seeds on a small baking sheet and bake in the preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat the peanut oil in a large skillet or wok over medium-high heat until very hot. Add the asparagus, bell pepper, onion, mushrooms, ginger, and garlic, and stir-fry for 4 to 5 minutes, or until the vegetables are tender but still crisp. Stir in the soy-sauce and cook for 30 seconds. Remove from the heat and stir in the sesame oil and toasted sesame seeds. Serve over rice.