Remember Sunset Magazine – I didn’t know they were still around, but they always had wonderful recipes.
1 Pound zucchini
1/2 Pound carrots
1/2 Pound jicama
1 tsp. cumin seeds (optional)
1 tsp. salt
1/2 Cup orange juice
1/8 tsp. freshly ground black pepper
Trim and discard ends of zucchini. Cut zucchini into 3- to 4-in. lengths. Cut each length into 1/4- to 1/2-in.-thick matchsticks; set aside. Peel carrots and cut same way as zucchini; set aside.
Peel jicama and cut in half. Set halves, cut side down, on a cutting board and cut into 1/4- to 1/2-in.-thick slices.
Stack 3 or 4 slices and cut into 1/4- to 1/2-in.-thick matchsticks; set aside.
In a large frying pan over high heat, toast cumin seeds (if using) until fragrant, 2 to 3 minutes. Add vegetables. Cook, stirring, until sizzling. Add salt and juice and cook until vegetables are just tender, about 5 minutes. Sprinkle with pepper and serve hot, warm, or at room temperature.