1 cup of broccoli florets w/stems 2 1/2" long
3/4 cup 1/2" carrot pieces cut on bias
1/2 cup shelled edamame
1 1/2 cups 1" pieces of meat, poultry, seafood or tofu
3/4 cup red or green pepper 2" strips
1 big clove garlic finely chopped
2 tablespoons spring onion cut on bias 1/4" pieces
2-3 tablespoons canola oil
 
For the Szechuan Sauce:
1/4 cup chicken broth
1 tablespoon THIS
1/4 teaspoon freshly ground Szechuan peppercorns
2 teaspoons tamari or soy sauce
1 teaspoon mirin or 1/2 teaspoon sugar
1 tablespoon cornstarch
1/8 teaspoon salt
 
This delectable Szechuan StirFry is pretty easy to make and cooks up fast because
you've chopped your ingredients to small sizes.  The heat level is moderate and
palatable for most people.  If you like it hot or very hot, increase the peppercorn
by 1/8 teaspoon increments and THIS by 1/2 tablespoon increments.
 
First, combine all ingredients for the Szechuan Sauce in bowl, whisk to a smooth
consistency and set aside.
 
Heat  canola oil in a wok or large skillet to a medium high heat.  Add the broccoli,
carrot and edamame and cook for about 5 minutes, stirring two or three times.  Push
the vegetables up to the side and add the meat, poultry, seafood or tofu pieces and
cook several minutes on each side taking care not to overcook; shrimp for example
will cook very fast while meat and poultry will take a bit longer and the tofu just
needs to heat and turn a light golden color.  Add the peppers and garlic and cook
for 2 minutes or so; stir into all ingredients in the pan.  
 
Push the StirFry ingredients aside to make a pancake size space in the center of the
wok.  Give the Szechaun Sauce a final whisk before pouring into the space.  Allow
the sauce to sizzle for about 5-7 seconds as it begins to thicken.  Quickly stir the
sauce as this happens and quickly fold the spring onions and the rest of the
ingredients into the sauce.  Turn heat source off and plate so the StirFry does not
overcook.   Serve over rice.  Makes two entrees or four appetizers.