Dr. Joel Fuhrman\u00e2\u20ac\u2122s Szechuan Sesame Stir-Fry<\/p>\n
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1\/4 C. unhulled sesame seeds, lightly pan toasted<\/p>\n
1 C. unsweetened soy, hemp or almond milk<\/p>\n
6 or 12 Medjool or Deglet Noor dates, pitted<\/p>\n
1\/2 T. minced ginger<\/p>\n
4 cloves garlic, peeled<\/p>\n
1\/4 tsp. red pepper flakes, or to taste<\/p>\n
2 C. broccoli florets<\/p>\n
1 1\/2 C. cauliflower florets<\/p>\n
1 red bell pepper, cut into 1-inch pieces<\/p>\n
1 C. fresh snow peas<\/p>\n
1\/2 C. baby corn, each broken in half<\/p>\n
2 C. cooked brown, black or wild rice<\/p>\n
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In a high-powered blender, pur\u00c3\u00a9e all sauce ingredients until smooth. Set aside. Heat 1\/4 C. of water in a wok or large saut\u00c3\u00a9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Dr. Joel Fuhrman\u00e2\u20ac\u2122s 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….<\/p>\n