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    Scott Adams
    Scott Adams

    Turkey Stir Fry (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from "Carriefaith" in the Open Original Shared Link.

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    Ingredients:
    2 cups cooked turkey
    4 cups broccoli
    1 red pepper, diced
    1 onion, diced
    5 green onions, diced
    4-5 garlic cloves, minced
    10 cloves
    2 tablespoons soy sauce
    2 tablespoons chili sauce (Thai Kitchen)
    2 tablespoon fish sauce (Thai Kitchen)
    2 cups cooked basmatti rice
    2 tablespoons olive oil

    Directions:
    Cook vegetables, cloves, oil, and 1 tablespoon of soy sauce and 1 tablespoon fish sauce on high heat until the vegetables are tender. Add turkey and cook until the turkey is warm. Add rice and the rest of the soy sauce and fish sauce. Add chili sauce. Mix and Serve.



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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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  • Related Articles

    Scott Adams
    This recipe comes to us from Donna Hudson.
    Dressing:
    1/8 teaspoon cayenne (or a hot pepper minced)
    3 tablespoons lime or lemon juice (or gluten-free vinegar)
    2 tablespoon gluten-free fish sauce (or wheat free soy sauce)
    3 tablespoon salad oil
    1-2 garlic cloves, crushed or grated
    Salad:
    1 chicken breast, cooked and shredded (or turkey)
    4 cup shredded cabbage
    1 carrot, grated
    Peanuts for garnish (raw and toasted in a dry cast iron frying pan if possible)
    ½ cup of finely slivered mint leaves (optional)
    ½ cup finely slivered coriander leaves (cilantro)



    Scott Adams
    This recipe comes to us from "Carriefaith" in the Open Original Shared Link.
    Ingredients:
    1 package of plain (non breaded) chicken strips
    3-4 cloves of garlic, minced
    1 small lemon, juice only
    4-5 green onions, diced
    1 yellow onion, diced
    1 cup of water
    1 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
    ½ cup - 1 cup of VH Sweetn Sour Dip
    Directions:
    Cook chicken, garlic, onions, water, lemon juice and bouillon until the water is evaporated. Add sauce and cook until the chicken is done. Serve.



    Jefferson Adams
    There is so much to love about this southeast Asian desert. It’s creamy and sweet and it tastes great warm or cold. It’s also simple to put together and one of those meals that just tastes like summer. I’m a sucker for mangoes, but if you already have them on hand, sweet oranges, or juicy satsumas make a fine substitute. Toasted coconut makes a nice topping for a bit of tasty texture.
    Ingredients:
    1 cup rice
    1 14-ounce can coconut milk
    1 cup fresh mango chunks
    ½ cup mango juice
    ½ cup water
    1 tablespoon butter
    1 tablespoon olive oil
    1 pinch of salt
    Directions:
    Heat olive oil in a large saucepan over high heat. Add rice and stir until well-coated. Slowly add coconut milk, mango juice, water and salt and bring to a boil.
    Cover rice and reduce heat to...


    Jefferson Adams
    Celiac.com 06/18/2013 - I have a special love for tasty, satisfying dishes that come together and clean up easily. I especially like dishes that can be served over rice.
    This is a flexible recipe, and you can substitute chicken or pork for shrimp. You can also use sugar snap peas for this recipe. Preparing the mushrooms, peas, ginger, and garlic while the shrimp marinates is a good time saver.
    You can usually get the cooking wine at an Asian grocery store, but you can use any dry sherry or cooking wine in a pinch.
    Ingredients:
    Marinade
    2 teaspoons arrowroot, corn starch, or potato starch 1 tablespoon Shaoxing Chinese cooking wine or dry sherry ½ teaspoon salt Stir Fry:
    1 pound shrimp, peeled and deveined 2 tablespoon vegetable oil ¼ teaspoon sesame oil 1 ...


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