Dr. Joel Fuhrman’s Szechuan Sesame Stir-Fry

 

1/4 C. unhulled sesame seeds, lightly pan toasted

1 C. unsweetened soy, hemp or almond milk

6 or 12 Medjool or Deglet Noor dates, pitted

1/2 T. minced ginger

4 cloves garlic, peeled

1/4 tsp. red pepper flakes, or to taste

2 C. broccoli florets

1 1/2 C. cauliflower florets

1 red bell pepper, cut into 1-inch pieces

1 C. fresh snow peas

1/2 C. baby corn, each broken in half

2 C. cooked brown, black or wild rice

 

In a high-powered blender, purée all sauce ingredients until smooth. Set aside. Heat 1/4 C. of water in a wok or large sauté pan. Add broccoli and cauliflower; cover and steam for 8 minutes. Remove cover and add bell pepper, mushrooms, snow peas and corn and stir-fry for an additional 5 minutes or until vegetables are crisp-tender. Add small amounts of water as needed to prevent sticking. Add sauce to veggies and continue to stir fry for 1 to 2 minutes to heat through.