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. 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. 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. Slice vegetables and mince garlic according to instructions in above list.
- 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. Add soy sauce, stir and cook for another 30 seconds. Remove from heat and stir in sesame seeds.
- 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)