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| Szechuan Sesame Stir-Fry |
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| Stir Fry Served Over a Mix of Wild and Brown Rice |
Dr. Joel Fuhrman’s Szechuan Sesame Stir-Fry
SERVES: 2 - 4
Ingredients
1⁄4 cup unhulled sesame seeds, lightly pan toasted
1 cup unsweetened almond milk
6 -12 dates, pitted
1⁄2 tablespoon minced ginger
4 garlic cloves, peeled
1⁄4 teaspoon red pepper flakes (to taste)
2 cups broccoli florets
1 1⁄2 cups cauliflower florets
1 red bell pepper, cut into 1-inch pieces
1 1⁄2 cups shiitake mushrooms, sliced
1 cup fresh snow pea
1⁄2 cup baby corn, each broken in half
2 cups cooked brown rice
Directions
In a high powered blender, purée all sauce ingredients until smooth. Set aside.
Heat 1/4 cup 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.
Serve over rice.
Rating: 8.5/10
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