Gluten-free, Vegan, Serves 4
- 3 Tbsp Olive Oil
- 2 tsp Sichuan Peppercorns
- 3 Star Anise
- 1 Tbsp Ginger minced
- 3 Garlic cloves minced
- 4 Scallions
- 8 oz Vegan Sausage of choice
- 1 1/2 pounds Turnip peeled and cubed
- 8 Shiitake mushrooms diced
- 1 Tbsp Rice wine
- 1/2 tsp Sea Salt
- 1 Tbsp Coconut Amino
- 1/2 tsp Stevia Monk Fruit Sugar
- 1 Tbsp Vegan Worcestershire Sauce
- 2 Cups Water
- 1 1/2 Tbsp Cornstarch
- Steamed Rice to serve
Directions:
In a wok over low heat add oil, anise, and peppercorns. Let them infuse the oil for 10 minutes making sure not to burn them. Remove anise and peppercorns from oil. Add in ginger, garlic, and the white part of the scallions. Bring the heat up to medium and stir for a minute or so. Add in meat and cook until brown. Next, add mushrooms and turnips. Make sure to stir frequently. Add wine, salt, amino, Worcestershire, sugar, and water. Mix everything together cover and let simmer for 15 minutes over medium heat until turnips are translucent. Create a slurry with starch and set it aside. Once the turnips are cooked add to the slurry and turn up the heat. Once the sauce starts to thicken remove from heat and add green scallions. Sever over rice.