This is one of those comfort meals, with a slightly more decadent kick. The sesame, ginger, and tahini blend like a summer bouquet. This dish is packed with nutrition, best served in a bowl, and will render enough for a couple’s dinner. For lighter eaters, you’ll have lunch leftovers for two!

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Sesame-Ginger Stir Fry with Brown Rice and Tahini

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes


  • 1 cup brown rice
  • 2 1/4 cups water
  • 5 cups chopped fresh vegetables (I used zucchini, carrots, green beans, eggplant, and red pepper)
  • 2 tablespoons garlic, minced
  • 1/2 tablespoon ginger, minced or grated
  • 1 tablespoon sesame oil
  • 1 tablespoon minced jalapeño or hot wax pepper (optional)
  • 2 tablespoons light olive oil


  1. Bring the water and rice to a boil and then set on low to simmer until rice fully absorbs the water and is cooked. Leave covered, check occasionally.
  2. While the rice is cooking, heat the olive oil in a large frying pan, wok, or cast iron skillet. Sautee garlic until golden and add ginger and veggies. Stir briefly and add sesame oil. Stir consistently until vegetables are cooked. I occasionally put a lid on the veggies to speed along the cooking while I prepared my tahini sauce.

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