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Sesame Vegetable Stir-Fry with Rice

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Ingredients

  • 1½ cups of vegetable broth
  • ¾ cup of uncooked long-grain white rice
  • 1 tablespoon of butter or vegetable oil
  • 1 tablespoon of sesame seeds
  • 2 tablespoons of peanut oil
  • ½ pound of frozen snow peas thawed and halved (about 2⅓ cups)
  • 2 cups of sliced mushrooms
  • 1 large red orange, or yellow bell pepper, cut into 1-inch strips
  • 1 large yellow onion sliced
  • 2 teaspoons of minced fresh ginger
  • 2 cloves of garlic minced
  • 6 ounces of cooked tofu or chicken cubed
  • 3 tablespoons of low-sodium soy sauce
  • 1 tablespoon of sesame oil
  • ½ cup of dry-roasted peanuts optional

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a saucepan, combine the vegetable broth, white rice, and butter (or vegetable oil).
  • Cover the saucepan and bring the mixture to a boil over high heat.
  • Then, reduce the heat to low and let it simmer, covered, until all the liquid is absorbed, which should take about 15 minutes.
  • While the rice is cooking, spread the sesame seeds on a rimmed baking sheet and bake them in the oven until they turn golden brown, which usually takes around 5 minutes.
  • In a large skillet or wok, heat the peanut oil over medium-high heat until it’s very hot.
  • Add the thawed and halved snow peas, sliced mushrooms, bell pepper strips, sliced onion, minced ginger, and minced garlic.
  • Stir-fry the mixture until it becomes crisp-tender, which should take about 8 minutes.
  • Then, stir in the cubed tofu or chicken and heat it through.
  • Add the soy sauce and cook for an additional 30 seconds, then remove the skillet from the heat.
  • Stir in the sesame oil and the toasted sesame seeds.
  • Serve this delicious sesame vegetable stir-fry over the cooked rice.
  • Optionally, you can garnish it with dry-roasted peanuts for added crunch and flavor.
  • Enjoy your Sesame Vegetable Stir-Fry with Rice!
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Course Rice
Diets Vegetarian