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Celiac.com 05/12/2023 - Introducing a vibrant and delectable dish that will transport your taste buds straight to the heart of Asia. Pork Lettuce Wraps, also known as Larb, are a common dish in Southeast Asia. Thailand, Laos, and Vietnam also has versions of lettuce wraps. Bursting with bold flavors and fresh ingredients, this recipe brings together the perfect harmony of savory ground pork, aromatic herbs, zesty lime, and a hint of heat. Wrapped in crisp lettuce leaves, these tantalizing bites offer a delightful balance of textures and a tantalizing mix of fragrant spices. Whether you're seeking a crowd-pleasing appetizer, a light lunch, or a flavorful dinner option, this recipe is sure to impress with its vibrant colors, mouthwatering aromas, and unforgettable taste. So, get ready to embark on a culinary adventure as we dive into the world of Asian cuisine and learn how to create this irresistible easy pork lettuce wraps. Ingredients: 2 tablespoons gochujang (Korean red chili paste) 1 tablespoons soy sauce 1 tablespoons fresh lime juice 1/2 tablespoons packed brown sugar 1 teaspoons toasted sesame oil 1 tablespoons olive oil Kosher salt and pepper 1 lb. ground pork tenderloin, trimmed (chicken can be substituted) Gem or baby romaine lettuce leaves Cooked rice; sliced radishes, cucumber, scallions and chiles; and fresh cilantro and mint leaves, for serving Directions: Heat oven to 400°F. In small bowl, combine gochujang, soy sauce, lime juice, sugar, and sesame oil. Heat oil in large oven-safe skillet on medium-high. Season pork with ½ teaspoon each salt and pepper and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Set aside half of gochujang mixture. Brush pork with remaining gochujang mixture and roast until internal temp reaches 145°F, 12 to 15 minutes. Transfer pork to cutting board. Using clean pastry brush, brush with remaining gochujang mixture and let rest 5 minutes before slicing. Serve with lettuce, rice, radishes, cucumber, scallions, chiles, cilantro, and mint.

Celiac.com 04/20/2019 - Chicken with cashew nuts is an Asian restaurant favorite, with versions from China to Thailand and beyond. But, it's also a dish that so often contains gluten, and so must be avoided. This gluten-free version is a harmonious marriage of tender stir-fried chicken and roasted cashews in garlic sauce that will have you smiling. The key is gluten-free hoisin sauce, a dash of gluten-free soy sauce or tamari, and a bit of sesame oil at the end. Enjoy! Ingredients: ¾ cup roasted, unsalted cashews 1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil 6 medium garlic cloves, minced 8 scallions, white and green parts separated, cut into 1-inch pieces 1 white onion diced 1 cup diced pineapple 2 tablespoons rice vinegar 4 tablespoons Kikkoman Gluten Free hoisin sauce 1 tablespoon gluten-free soy sauce or tamari ¼ cup water ¼ teaspoon sesame oil Instructions: Heat oven to 350°F. Place the cashews on a large cast iron pan or a baking sheet in a single layer. Toast the cashews until fragrant, about 5 minutes. Remove cashews from the heat, and allow them to cool. Put the chicken pieces in a large bowl. Add salt and pepper and toss to coat evenly. In a large skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and cook, stirring, until lightly browned but not cooked through, about 3 minutes. Transfer to a plate. Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic, white onion, pineapple and white parts of the scallions. Stir-fry about 3 minutes, until the chicken is lightly browned, but not cooked through. Add the first batch of chicken back into the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds. Add the hoisin sauce, soy sauce and water, and cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately with steamed white or brown rice.

Celiac.com 05/01/2020 - If you're looking for a tasty, easy, nutritious gluten-free meal that will help you move away from the ordinary, this stir-fried broccoli chicken is just the recipe for you. Ingredients: 2 cups cubed cooked chicken 2 tablespoons rice vinegar 2 tablespoons mirin (sweet rice wine) 2 tablespoons chili garlic sauce 1 tablespoon cornstarch 1 tablespoon reduced-sodium & gluten-free soy sauce 2 teaspoons gluten-free fish sauce or additional gluten-free soy sauce ½ cup chicken broth, divided 2 cups white rice 2 teaspoons sesame oil 4 cups fresh broccoli florets 2 green onions, sliced Directions: Cook rice according to directions. In a small bowl, mix the first six ingredients and ¼ cup chicken broth until smooth. Heat oil in a large skillet over medium-high heat. Add broccoli, and cook, stirring for two minutes. Add remaining broth, and cook 1-2 minutes or until broccoli is crisp, but tender. Stir in sauce mixture and add to pan. Bring to a boil, and cook, stirring for another 1-2 minutes or until sauce thickens. Stir in chicken and green onions, until heated. Serve with rice.

Celiac.com 07/13/2019 - Looking for a delicious new way to prepare broccoli? This vaguely Asian twist on broccoli with cashews is quick, easy to make, and delicious over rice. It might just find a place in your go-to dinner lineup for summer. Ingredients: 1½ pounds fresh broccoli, cut into bite size pieces ½ cup chopped salted cashews ⅓ cup butter 3 cloves garlic, minced 3 tablespoons soy sauce 1 tablespoon brown sugar 2 teaspoons white vinegar ¼ teaspoon ground black pepper Directions: Wash the broccoli, and place into a steamer, or a large pot with about 1 inch of water in the bottom. Cover the pot, bring to a boil, and steam for 7 minutes, until tender, yet still crisp. Drain, and arrange broccoli on a large shallow dish or serving plate. While the broccoli is steaming, melt the butter in a small skillet over medium heat. Stir in the brown sugar, soy sauce, vinegar, pepper and garlic. Stir until the mixture comes to a boil, stirring, then immediately remove from the heat. Stir in the cashews, mix until well-coated with sauce, and pour over the broccoli. Serve over rice, or alone as a side to your favorite entrée.

Celiac.com 08/25/2018 - Meat makes a great anchor for so many good salads. You’ve got your chicken Caesar, you’ve got your steak salad. This recipe lets you turn a corner and head into fresh territory with ground pork. This simple, easy gluten-free salad is sure to gain fans at your next food gathering. The recipe blends browned ground pork with garlic, ginger, soy sauce, chili pepper and a few other things to make some culinary magic. Ingredients: 1 pound ground pork 1 cup long-grain white rice 1 tablespoon cooking oil 3 cloves garlic, finely chopped 1 small red chili (seeded if desired), finely chopped 2½ tablespoons fresh ginger, grated 2 tablespoons gluten-free soy sauce 5 tablespoons fresh lime juice 1 tablespoon sugar 1 English or Persian cucumber, thinly sliced 2 scallions, thinly sliced 1 cup fresh cilantro ½ cup fresh mint Directions: Brown ground pork in cast-iron skillet in canola oil, 7 minutes. Toss with garlic, red chili, and 2 tablespoons grated fresh ginger. Remove from heat and toss with 2½ tablespoons lime juice and 1 gluten-free soy sauce. In a bowl, stir together 2½ tablespoons lime juice, 1 tablespoon of gluten-free soy sauce, ½ tablespoon grated ginger and sugar. Toss with cucumber and scallions, and then fold in the cilantro and mint. Serve with pork over rice.

Celiac.com 06/29/2017 - A team of researchers recently set out to document trends in diagnosis of celiac disease among patients from a single centre from 1958–2014, and and to provide data on rates and numbers of cases in those born in Derby city over 4 decades. The team also sought to explore a possible connection between deprivation and prevalence and characteristics of celiac disease in Asians. The research team included Geoffrey K T Holmes, and A Muirhead. They are affiliated with the Royal Derby Hospital, Derby, UK, and the Department of Public Health, Derby City Council, Derby, UK. The team used National Census information to identify 2,410 adult celiac patients diagnosed in Derby area hospitals. To measure changes in disease rates and individual cases over the study period, the team identified 1,077 patients born within Derby city; 191 of whom were Asian. From 2010–2014, 20 times more patients were diagnosed than during 1975–1979. More than one-quarter of patients (27%) were diagnosed at or above 60 years of age. The team noted a low number of diagnoses in young men. They noted also that most women were diagnosed 35 and 45 years of age, which is 15 years earlier than men. Young women and elderly patients saw the largest increase in diagnosis rates. In 2014, overall prevalence was 1:188. Prevalence in women was 1:138. Nearly 5 percent of the variation was attributed to deprivation. Diagnosis rates in Asians increased markedly, although only 5 percent were diagnosed at 60 years or older, far lower than for whites. The research team calls for more research into the dramatic increase in celiac cases, and the challenges this increase presents for follow-up and new models of care need. They encourage healthcare workers to be alert to the possibility of undiagnosed celiac disease in young men and elderly Asians. They note that a dedicated celiac clinic is helpful for increasing rates of celiac diagnosis. Source: BMJ Open Gastro 2017; 4:e00013. doi:10.1136/bmjgast-2017-000137

Celiac.com 09/04/2012 - North India has what has come to be referred to as a “celiac belt”, where a greater than average number of people exhibit symptoms of celiac disease. This is partially because more wheat is consumed in this region, but also because the population possesses haplotypes necessary for celiac disease to develop. For this reason, it would make sense that emigrants from the area would also be prone to celiac disease. A study centered in Debyshire, UK investigates celiac disease as it manifests in the North Indian, Pakistani and Bangladeshi immigrant populations. All celiac disease patients (both Asian and white) who were diagnosed via biopsy in Derbyshire, UK between 1958 and 2008 were identified. Population data from the Office of National Statistics was used to calculate prevalence. Presenting symptoms, adherence to a gluten-free diet and follow up record were also assessed. Asian patients were compared against matched white patients. 1305 eligible celiac disease patients were identified, 82 of whom were Asian. The prevalence of celiac disease in Asians was considerably higher than in white groups. In the white population, celiac rates were 1:356, whereas in the Asian population they were 1:193. Particularly high celiac rates were seen in Asian women between 16 and 60 years of age: 1:116. No cases of celiac disease were reported in Asian men over 65 years of age. A previous study from Leicester has already demonstrated some propensity for Asian populations to develop celiac disease. It is thought that diet plays some role in this tendency. One of the most significant findings of the present study is that no Asian man over the age of 65 was diagnosed with celiac disease. It is possible that celiac disease rarely manifests in this group, but is more likely that cultural or other factors lead to a lack of reporting, preventing diagnosis. Another finding of the study shows that Asians with celiac disease are more likely to be anemic. This tells us that celiac disease should be considered as a diagnosis for unexplained anemia in Asian patients. The study also found that Asians with celiac disease are less likely to adhere to a gluten-free diet. Roughly one third of Asian patients successfully adhered to the diet, whereas nearly two thirds of white patients did. This could be a language issue (an inability to detect gluten-containing foods), or because of family pressure to comply with cultural norms, or because of difficulty adapting cuisine to be gluten-free. In any case, there should be more discussion with Asian immigrant populations to determine the best way to improve gluten-free diet adherence rates. Source: http://fg.bmj.com/content/early/2012/08/10/flgastro-2012-100200.abstract

Celiac.com 10/16/2014 - For those lucky enough to have traveled in Lao, Thailand, Cambodia, and Vietnam, these lettuce wraps might seem familiar. Variations on lettuce cups are fairly common in the cuisine of those countries. These lettuce cups are easy to make, barbecue friendly, and are usually a big hit with party guests. These are made with pork, but I’ve seen variations using chicken, beef, or even fish. Ingredients: 16-20 Boston Bibb or butter lettuce leaves 1 pound pork loin, cut into small chunks 1 package of rice vermicelli, softened and drained 8-10 bunch green onions, chopped 4 sprigs fresh mint 1 tablespoon cooking oil 1 large onion, chopped 2 cloves fresh garlic, minced ¼ cup gluten-free hoisin sauce 1 tablespoon gluten-free soy sauce 1 tablespoon rice vinegar 1 dash red chile pepper sauce (Sriracha or similar) 2 teaspoons sesame oil Directions: Place rice vermicelli in boiling water. Cook to al dente, about 3 minutes. Remove from heat, rinse in cold water and Rinse whole lettuce leaves and pat dry. Set aside. Heat a large skillet over medium-high heat. Cook and stir pork and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer pork to a bowl. Cook and stir onion in the same skillet until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, and chile sauce into onions. Add water, green onions, sesame oil, and cooked pork; cook and stir until the onions just begin to soften, about 2 minutes. Place meat in a bowl and serve with cold, cooked vermicelli, and lettuce. To eat, place a small amount of noodles, meat, and scallions, mint, as desired, and wrap in lettuce like a small burrito.