Instructions: Marinade: Mix all the ingredients in a large bowl. Add the meat, stir well, and marinate for at least 2 hours.

Stir-fry: In a small bowl combine the garlic, ginger and the chopped white parts of the green onions. Heat the oils in a wok on high heat, add the garlic, ginger and the white part of the chopped green onions.

Cook and stir-toss for 1 minute. Remove from the wok with a slotted spoon and set aside.

Strain the meat, reserving the marinade. In the same wok on medium high cook the meat until browned on all sides - about 10 minutes.

Add the mushrooms, jicama and cooked onions and cook for 2 minutes. Add the green part of the chopped green onions, reserved marinade, soy sauce and red wine and bring to a boil.

Remove from the heat, stir in the arrowroot slurry, return to the heat and stir until thickened, glossy and clear - about 1 minute.

To serve: Spoon onto plates with steaming brown rice on the side.

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