Wash your hands
Gather your ingredients
Measure 1/4 Cup and 2 Tbsps of uncooked
Measure out 3/4 Cup of chicken broth
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 liquid is all absorbed.
Measure 1 Tbsp of peanut oil
Get a wok pan and heat peanut oil over medium heat until very hot.
Get 1 Cup of mushrooms and slice them.
Get 1/2 a yellow bell pepper and slice.
Get 1/4 pound of asparagus and trim and cut them into 1 inch pieces.
Get 1 tsp of ginger and mince.
Get 2 garlic cloves, remove outer layer, and mince.
Add asparagus, bell pepper, onion, mushrooms, ginger, and garlic, Stir-fry them for 4 to 5 minutes or until vegetables are tender but crisp.
Measure 1 1/2 tsp of sesame oil
Combine with 1 Tbsp and 1 1/2 tsps soy sauce.
Add the cooked rice to the work.
Stir in soy sauce and peanut oil.
Enjoy stir fry
- 0.0c Chicken broth
- 0.0c Uncooked long-grain white rice
- 2.0Tbsp Uncooked long-grain white rice
- 1.0tsp Margarine
- 1.0Tbsp Peanut oil
- 0.0lb Fresh asparagus, trimmed and cut into 1 inch piece
- 0.0 Large yellow bell pepper, cut into 1 inch pieces
- 0.0 Large yellow onion, Sliced
- 1.0c Mushrooms, Sliced
- 1.0tsp Fresh ginger root, Minced
- 0.0tsp Garlic, Minced
- 1.0Tbsp Soy sauce
- 1.0tsp Soy sauce
- 1.0tsp Sesame oil