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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