Serves: 4
Preparation Time: 30 minutes
 
Ingredients:
brown rice (optional)
1 20-ounce (567 g) can crushed pineapple, in its own juice
1 tablespoon all fruit apricot jam
3 cloves garlic, chopped
1/2 teaspoon Bragg Liquid Aminos
1 teaspoon toasted sesame oil
1 cup (63 g) snow peas, cut in half
1 large onion, cut into wedges and separated
8 ounces (227 g) water chestnuts
3 cups (213 g) broccoli florets
1 cup (124 g) fresh or canned baby corn, cut into one inch pieces
1/2 cup (72 g) unhulled sesame seeds
1 15-ounce (425 g) can no or low salt beans of your choice, drained
7 ounces (200 g) fresh organic baby spinach

Instructions: If using rice, prepare according to package directions. In a large skillet stir together the crushed pineapple with its juice, apricot jam, garlic, aminos, and sesame oil. Add vegetables to the fruit mixture and saute 12 minutes or until vegetables are tender.
Meanwhile, lightly toast sesame seeds in a pan over medium heat for five minutes, or until lightly toasted, shaking pan frequently. Set aside 1/2 tablespoon for garnish. Add rest of toasted sesame seeds to a Vita-Mix or other powerful blender and blend into a powder. Set aside.
When vegetables are done, add the blended sesame seeds, beans, and spinach. Heat and stir for a couple of more minutes until beans are heated through and spinach is wilted. If desired, serve over rice. Sprinkle with reserved sesame seeds