Asparagus, Mushrooms And Pepper Stir-Fry

• 1/2 cups Rice
• 1-1/4 cup Water
• 1-1/2 Tablespoon Sesame Seeds
• 6 ounces, weight Asparagus, Washed, Trimmed And Sliced Into 1-inch Pieces
• 1 Bell Pepper, Stem And Seeds Removed, Sliced Into 1-inch Pieces
• 1 cup Mushrooms, Sliced
• 1/2 Onion, Thinly Sliced
• 2 cloves Garlic, Minced
• 2 Tablespoons Vegetable Oil
• 1-1/2 Tablespoon Soy Sauce
• Salt To Taste

1. 1. In a small pot, combine rice and water. Bring to a boil, season with a dash of salt, cover and cook for about 15 minutes, or until done (refer to package instructions for your type of rice).
2. 2. Preheat oven to 375 F (190 C). Put sesame seeds on an aluminium foil-lined baking tray and toast in the oven for about 6 minutes. Remove from oven when done.
3. 3. Slice vegetables and mince garlic according to instructions in above list.
4. 4. Heat vegetable oil in a large skillet over medium-high heat. Add asparagus, bell pepper, mushrooms, onion and garlic. Stir-fry for about 6 minutes, until vegetables are tender but still crisp.
5. 5. Add soy sauce, stir and cook for another 30 seconds. Remove from heat and stir in sesame seeds.
6. 6. Serve over a bed of cooked rice.

rice, water, sesame seeds, washed, bell pepper, mushrooms, onion, garlic, vegetable oil, soy sauce, salt

Taken from tastykitchen.com/recipes/sidedishes/asparagus-mushrooms-and-pepper-stir-fry/ (may not work)