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 snow peas, onion wedges, water chestnuts, broccoli florets, and baby corn to the fruit mixture.

Sauté for 12 minutes, or until vegetables are tender.

Meanwhile, lightly toast sesame seeds in a pan over medium heat for five minutes, shaking the pan frequently, until lightly toasted.

Set aside 1/2 tablespoon of toasted sesame seeds for garnish.

Add the remaining toasted sesame seeds to a high-powered blender and blend into a powder.

Set aside the sesame seed powder.

When vegetables are done, add the blended sesame seeds, drained beans, and spinach to the skillet.

Heat and stir for a couple of minutes until beans are heated through and spinach is wilted.

Serve over rice, if desired.

Sprinkle with reserved sesame seeds before serving.