Recipe

Soy free Jicama Zucchini Stir Fry
Ingredients
1 tbsp peanut or other
szechuan peppercorns
1 inch knob ginger, minced
salt

1/2 small jicama, cubed
handful green beans, chopped
3 green onions, sliced
1 zucchini, cubed
1/8 cup raw cashew halves

Sauce:
3/4 cup GF veg broth (from cube like Edward and sons not-beef)
1 tbsp mirin
1/2 tsp sesame oil
white pepper

2 tsp corn starch

1/2 bunch of fresh thai basil

Directions
Heat wok on high and add szechuan peppercorns, toasting lightly. Add oil and let it heat until a white wisp of smoke curls off of it, and then add your minced ginger. When ginger turns brown, strain peppercorns and ginger out of the oil and leave oil in pan. Let oil heat again and add salt to it. When oil is curling up in smoke again, add your cubed jicama and stir fry for a few minutes or until it is lightly seared on multiple sides. Add the green beans and fry for another minute, moving around pan occasionally. Add green onions and let them soften slightly before adding cashew halves and finally zucchini cubes.

Combine veg broth and mirin (or other GF alcohol of choice) in a small bowl and whisk in sesame oil and sprinkle in some white pepper. Add some of the sauce to the vegetables in the pan and let it heat. Add cornstarch to the remaining sauce, whisk in thoroughly, and then add to the pan. Combine so vegetables are evenly coated in sauce. Let thicken to taste and remove from pan. Add thai basil and serve with rice or rice noodles.

Notes
For a variation, fill thai rice wrapper with rice noodles and stir fry ingredients, wrap up, let cool into a sealed pouch, and enjoy.