STIR FRIED SESAME VEGETABLES WITH RICE
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.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 42.5 g, Fat 14.8 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 891.8 mg, Sugar 5.9 g
STIR-FRIED VEGETABLES
A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.
Provided by Natasha Kay
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
- Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
- Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g
SESAME VEGETABLE STIR-FRY
Broccoli, snow peas, red onion, and bell pepper are stir-fried in sesame oil and seasoned with soy sauce and sesame seeds.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 8
Steps:
- Trim broccoli leaving 1 inch of stem. Cut the remaining stems into small slices. Place broccoli and snow peas in a saucepan of boiling water and cook for 1 minute, drain and rinse immediately with cold water then drain well and set aside.
- Heat a large wok or large skillet over high heat. Add sesame oil, blanched broccoli and snow peas, red onion, red bell pepper, and garlic. Stir-fry for 1 minute. Add the snow peas, soy sauce and stir-fry 1 minute longer. Remove from heat and stir in sesame seeds.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 16.9 g, Fat 11.4 g, Fiber 4.9 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 1258.3 mg, Sugar 5.4 g
STIR-FRIED SESAME BABY BOK CHOY
Provided by Diana Kuan
Categories Side Stir-Fry Vegetarian Bok Choy Soy Sauce Sesame Oil Sugar Conscious Vegan Pescatarian Dairy Free Tree Nut Free Kosher
Yield Serves 4 as part of a multicourse meal
Number Of Ingredients 9
Steps:
- 1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
- 2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
- 3. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.
STIR FRIED SESAME VEGETABLES WITH RICE
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.
Provided by dakota kelly
Categories Asian Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 42.5 g, Fat 14.8 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 891.8 mg, Sugar 5.9 g
VEGGIE TOFU STIR-FRY WITH SESAME SEEDS OVER BROWN RICE
Make and share this Veggie Tofu Stir-Fry With Sesame Seeds Over Brown Rice recipe from Food.com.
Provided by mielhollinger
Categories Soy/Tofu
Time 1h37m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place tofu in a colander and drain 10 minutes.
- Pat dry with paper towels.
- Place soy sauce in a shallow dish, add tofu, cover, refrigerate, and marinate 15 minutes, or up to 1 hour, turning once.
- In medium covered saucepan, bring 2 cups vegetable broth or water to a boil.
- Slowly stir in rice, cover, and reduce heat to low.
- Simmer 40 minutes, or until all the water is absorbed.
- Meanwhile, heat the oil in a wok, large skillet, or heavy saucepan over medium-high flame.
- Add garlic and onion and sauté until onions are wilted, 1-2 minutes .
- Add broccoli and red peppers, the remaining 1 1/4 cup broth or water, and cook, stirring frequently, 5 minutes.
- Add mushrooms, water chestnuts, basil, oregano, and black pepper and continue to cook 2 more minutes, or until mushrooms are soft.
- Addsesame seeds and the marinated tofu with soy sauce, and cook, stirring gently, until tofu is heated through, about 5 minutes.
- Serve over the cooked rice.
Nutrition Facts : Calories 510.6, Fat 19.4, SaturatedFat 3.2, Sodium 481.9, Carbohydrate 62.1, Fiber 11.6, Sugar 11.6, Protein 30.5
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