1 onion, sliced
300gm green asparagus spears cut into 3cm lengths
1 green pepper, cut in chunks
200gm frozen green beans
2 sticks celery, sliced
150gm button mushrooms, sliced
150gm spinach, chopped
1 tsp grated ginger root
1 Tblsp sesame seeds
240gm rice
Method
Cook the rice in lightly salted boiling water until it is tender.
Drain and keep warm.
Spray a wok with non-stick cooking spray.
Dry fry the onion and celery until they soften.
Add the ginger, mushrooms, and green pepper .
Lastly add the spinach and green beans.
Give it all a good stir to combine.
Continue stir frying until the spinach wilts.
Serve the vegetables over the rice.
Sprinkle with sesame seeds.
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