1 large zucchini or zucchini squash, sliced
1 tsp mesquite seasonings (any blend with earthy flavors like chili powder, onion, garlic etc.)
1 tbsp schezuan peppercorn oil
1 tbsp scallion oil
1 1/2 tsp sesame oil
3 cloves garlic, smashed lightly
1 small onion, diced
3 cups cooked brown rice, cooked in vegetable broth preferably cold and left in refrigerator overnight
1 tbsp. crushed ginger (like from trader joes, from a jar)
1 orange pepper, cubed
3/4 cup green peas
generous amount of freshly ground pepper (szechuan pepper or white pepper is especially yummy)
1/4 cup tbsp GOOD GF vegetable broth
healthy glub of sherry
1 tsp chili garlic sauce
10 drops of sesame chili oil (the small japanese variety, at most equivalent to 1/4 tsp, maybe 1/8 tsp of oil altogether)
1/2 tsp flavorful honey (mesquite, raw etc)
Baste your zucchini slices with sesame oil and sprinkle them with mesquite seasoning and salt on both sides.
Heat your grill (propane is easiest) and grill your veggies so that zucchini slices have grill marks on each side but are NOT burnt or excessively mushy. When done cut into bite sized squares.Reserve.
Mix your sauce ingredients
Heat your peppercorn and scallion oil in a wok or cast iron pan on high and add your garlic, letting it get golden brown and then removing the garlic from the oil. (Toss the garlic.) Throw in your diced onions, stirring occasionally until slightly caramelized. Add your rice and leave alone until it forms a light crunchy crust on the bottom, and then turn. Mix crushed ginger into the rice. Add your orange peppers on the top, but don’t fold in yet. Microwave your peas (if frozen) and pour the sauce over them. Check your rice, and if it’s brown, fold in peppers and toss peas and sauce on top. Mix peas throughout rice and let achieve desired level of dry, golden brown texture. Season GENEROUSLY with salt and pepper to taste. (Really, taste it!) Remove to large plate or bowl and enjoy!