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Showing results for tags 'chinese'.
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Celiac.com 05/17/2022 - Kung pao chicken is one of those beloved Chinese classics that never gets old. This easy-to-make gluten-free recipe delivers a tasty, satisfying version at home. Ingredients 1 pound skinless, boneless chicken breast halves - cut into chunks 2 tablespoons white wine 2 tablespoons gluten-free soy sauce 2 tablespoons sesame oil, divided 2 tablespoons cornstarch, dissolved in 2 tablespoons water 1 ounce hot chili paste 1 teaspoon distilled white vinegar 2 teaspoons brown sugar ½ red bell pepper, chopped 4 green onions, chopped 1 tablespoon chopped garlic 1 (8 ounce) can water chestnuts 4 ounces chopped peanuts Directions For Marinade: Combine 1 tablespoon wine, 1 tablespoon gluten-free soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes. For Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Chop the red pepper, and sauté over high heat until tender, and set aside. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic. Remove chicken from marinade and sauté in a large skillet, until meat is white and juices run clear. When sauce is aromatic, add sautéed chicken to it and let simmer together until sauce thickens. -
This recipe comes to us from Jay Perlman. Yield: 12 cookies. Ingredients: l egg 1/3 cup sugar 2 tablespoons corn oil 2 tablespoons water ¼ cup cornstarch Directions: Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat in sugar, a little at a time, and continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch, then stir into the remaining egg mix. Heat in a heavy, well seasoned griddle to 350F, or until drops of water bounce when dropped on the griddle (For griddles without temperature control, keep heat between low and medium), Drop heaping tablespoon of batter on the griddle and spread with the back of a spoon to about 4 inches wide and 1/8 inch thick. Cook until edges are slightly brown and cookies can be easily lifted from griddle with a spatula—about 5 to 8 minutes.. If they stick the bottoms need to cooked a little longer. Turn and cook the other side, until light brown. Be careful to keep temperature even. Place fortune paper on cookie as soon as it is removed from the griddle. Folding is easier to do than to describe, but the end result is shaped like a horseshoe. Fold opposite edges together, forming a semicircle. Crease crosswise at the center of the straight edge to form a flattened side, then bend the opposing corners together for the traditional shape. Set in a small glass or muffin tin until cookie cools and holds its shape. Wipe griddle and stir batter. Repeat. Good luck. Be careful, I think I burned my finger a few times but they are great.
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Celiac.com 09/07/2018 - For the first time in one place, here are Celiac.com’s most popular recipes for gluten-free dinner entrees. These recipes have been enjoyed by hundreds of thousands of readers and have anchored more than a few gluten-free dinner tables. They are sure to please even the most hungry gluten-free eaters. Celiac.com’s Twenty Most Popular Gluten-Free Dinner Recipes are: Really Good Gluten-free Beef Stew Recipe Really Good Gluten-Free Chinese-style Fried Rice Recipe Easy Gluten-free Meatloaf Recipe Gluten-free Lobster Mac and Cheese with Truffle Oil Recipe Basic Gluten-Free Cheese Risotto Recipe Easy Gluten-Free Slow Cook Pot Roast Recipe Really Good Gluten-free Shepherd's Pie Recipe Really Good Gluten-Free Chicken Marsala Recipe Really Good Gluten-free Lasagna Recipe Gluten-free Italian-style Meatballs Recipe Gluten-Free Potato Salad Recipe Easy Gluten-Free Ground Beef Tacos Recipe Classic Gluten-Free Mexican-Style Rice Recipe Gluten-Free Chinese-style Lemon Chicken Recipe Celiac.com's Best Ever Gluten-free Thanksgiving Recipe Gluten-Free Corned Beef Recipe Gluten-Free Irish Soda Bread Recipe Easy Gluten-Free Bacon and Cheese Cornbread Recipe Gluten-Free Chicken Vegetable Curry Recipe Easy Gluten-Free Oven-baked Salmon Recipe -
Hi everyone, My name is Josh and I'm traveling to China (Shanghai, Beijing, maybe other places) next month. I have Celiac Disease. I'm working on making an effective restaurant card that I can give to restaurants/hotels/cafes so I will not get sick from eating gluten. I will post it here when it's ready so others can use it in the future. There are 2 parts to this post: 1. If you can help, or know anyone that can help and want to make a some money while doing it, check out the job. PM me. I can pay you through paypal. 2. Can anyone with experience traveling or living in china weigh in on these questions about eating gluten free in China? Here are some of my concerns about using a gluten free restaurant card in china:1. I really don't understand Chinese cuisine or culture well enough to know what exactly I need to say on a restaurant card. What foods should I specifically list that I cannot eat? Obviously I need to say I cannot eat Wheat, and Barley but I should probably also point out common foods that are made with gluten (like soy sauce, oyster sauce, etc..). What glutenous ingredients are common in Chinese cuisine (in China - not american Chinese cuisine) that have gluten?2. What are some foods I can eat that a chinese kitchen is likely to be able to prepare? For example maybe plain chicken with rice, plain vegetables, etc.. I'd like to give them options. 3. What versions of chinese should I have the card in? Simplified chinese? traditional chinese? mandarin?4. I've travelled extensively in Thailand and I've found Thais often say "yes" just to be polite, even when the answer is "no". Is chinese culture the same way? How can we phrase the card so that a Chinese server or chef would tell me not to eat there if they cannot make anything gluten free. One example I found was to say "my intestines will bleed if I eat gluten". Another said, "If I cannot eat anything, please tell me. If you don't know what's in the food, please tell me."What do you think would be effective?Here are some examples of chinese restaurant cards from around the internet:http://www.celiactravel.com/file_uploads/cards/Gluten-free-MSG-free-Chinese-script.pdfhttp://www.celiactravel.com/cards/mandarin/ http://www.chinahighlights.com/travelguide/article-gluten-free-travel.htmhttp://www.glutenfreeeasy.com/facts/files/Traditional_Chinese_Dining_Out_Cards.pdfhttp://rainyrice.blogspot.com/2010/08/celiac-disease-gluten-intolerance.htmlOne more note: many of the example cards above include MSG as something the card carrier cannot eat. I don't believe MSG has any gluten. Have you ever heard of MSG having gluten? Is it possible MSG is different in China than it is in the US?
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Celiac.com 10/13/2016 - Researchers don't currently know much about rates of celiac disease autoimmunity or tissue transglutaminase autoantibodies (TGA) in patients with type 1 diabetes (T1D) and autoimmune thyroid disease (AITD) in the Chinese population. A team of researchers recently set out to assess rate of celiac disease autoimmunity amongst patients with T1D and AITD in the Chinese population. The research team included Zhiyuan Zhao, Jing Zou, Lingling Zhao, Yan Cheng, Hanqing Cai, Mo Li, Edwin Liu, Liping Yu, and Yu Liu. The study included 178 patients with type 1 diabetes, along with 119 with AITD where 36 had both T1D and AITD, classified as autoimmune polyglandular syndrome type 3 variant (APS3v). The study also included 145 patients with type 2 diabetes (T2D), 97 patients with non-autoimmune thyroid disease (NAITD), and 102 healthy control subjects. The team used radioimmunoassay to measure serum islet autoantibodies, thyroid autoantibodies and TGA. They found TGA positivity in 22% of patients with either type 1 diabetes or AITD, much higher than the 3.4% seen in T2D patients (p< 0.0001) the 3.1% seen in NAITD patients (P < 0.0001) or the 1% seen in healthy controls (1%; p<0.0001). Thirty-six percent of patients with APS3v who had both T1D and AITD positive for TGA, significantly higher than patients with T1D alone (p = 0.040) or with AITD alone (p = 0.017). At diagnosis, T1D and AITD showed overlap frequencies of 20% and 30%, respectively. Chinese population with existing T1D and/or AITD shows high rates of TGA positivity, which are even higher in people with both diseases. The study team recommends routine TGA screening in patients with T1D or AITD will help to identify celiac disease autoimmunity early on, and will yield better clinical patient care. Source: Plos.org -
Steak with Mushrooms and Chinese Broccoli (Gluten-Free)
Jefferson Adams posted an article in Chinese & Asian
Celiac.com 12/10/2013 - I love quick easy stir-fry dishes that use fresh meat and vegetables to deliver big flavor and a tasty meal. This version uses skirt steak, mushroom, sweet red pepper and Chinese broccoli or greens to do the trick. Ingredients: 1 pound skirt steak, thinly sliced crosswise 1 tablespoon cornstarch 1 teaspoon vegetable oil 1 bunch of Chinese greens or Chinese broccoli 4 medium carrots, halved lengthwise, thinly sliced on bias Handful of Shitake or Oyster mushrooms, sliced ½ sweet red bell pepper, sliced 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon honey 1 tablespoon mustard 2 garlic cloves, minced kosher salt and ground pepper Cooked rice, for serving Directions: Cook the rice. In a small bowl whisk soy sauce, vinegar, mustard, honey, and garlic, and season with pepper. Season steak on both sides with salt and pepper, and coat with cornstarch. In a large skillet with a lid, heat oil over medium-high. Add half of the steak, and cook, tossing, until browned, 1 to 2 minutes, and move to a plate. Cook remaining steak the same way and move to the plate. To skillet, add mushrooms and sauté until tender. Add soy mixture, broccoli or greens, peppers and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 3 minutes. Serve with rice.
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