Dr. Joel Fuhrman's Szechuan Sesame Stir-Fry

Yield: 4 servings
Calories: 250
Theme: Lunch
Rating:  This recipe has not been rated


  • 1/4 cup unhulled sesame seeds, lightly pan toasted
  • 1 cup unsweetened soy, hemp or almond milk
  • 6 or 12 Medjool or Deglet Noor dates, pitted
  • 1/2 tbsp minced ginger
  • 4 cloves garlic, peeled
  • 1/4 tsp red pepper flakes, or to taste
  • 2 cups broccoli florets
  • 1 1/2 cups cauliflower florets
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 cup fresh snow peas
  • 1/2 cup baby corn, each broken in half
  • 2 cups cooked brown, black or wild rice


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.


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