1/4 cup Unhulled sesame seeds (lightly pan toasted)
1 cup Unsweetened soy (hemp or almond milk)
6-12 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 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.