2 tablespoon sesame seeds
1-2 tablespoon grated fresh ginger (depending on taste, I like a lot of ginger)
3-4 tablespoon dark soy sauce
pinch of spices: aniseed, cinnamon, cloves, and fennel
black pepper and salt to taste
2 large teaspoons tahini (dark or light)
optional: handful of raw peanuts
Veg & stir fry ingredients:
2 leaves of napa cabbage
6 baby corn
1 tablespoon oil (I use sunflower oil, but any oil should be fine)
veg such as carrots, courgettes, mushrooms (oyster mushrooms are good), peppers, snow peas, celery, onions, and/or leeks
Cover brown rice in cold water and then boil for about 45 mins (you can use white rice, or any rice you like. Other rice cooks faster, I just prefer short grain brown rice).
While your rice is cooking, blend all of the sauce ingredients except for the sesame seeds. I sometimes blend peanuts into the sauce to give it a nutty flavor and a thicker texture, but I sometimes leave these out, its up to you really. Blend until thick and creamy, then stir in sesame seeds.
Chop your veg, I made some suggestions for veg up top, but I use different veggies every time depending on what is in my fridge. You should have enough chopped raw veg to fill about 3-4 cups.
Saute these vegetables in the oil in a wok for 5 minutes or so, then add the blended sauce (if you used peanuts this will be very thick and you will have to spoon it on the veg). Keep the veg on the heat for a few more minutes, then serve on brown rice. Enjoy!!!