Jump to content
  • Sign Up
Celiac.com Sponsor:


Celiac.com Sponsor:


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Destiny Stone

    Mango Stir-Fry with Peanut Sauce (Gluten-Free)

    Destiny Stone


    Reviewed and edited by a celiac disease expert.

    Caption: Photo: CC/Startcooking Kathy & Amandine

    This Mango stir-fry is very easy to make and can be put together for a quick meal during the week.It is also corn-free, dairy-free, egg-free and sugar-free with an option for vegetarians or vegans. As always, the variations are up to you. If you are like me, you will experiment using different ingredients each time, to come up with creative variations.

    Mango Stir-Fry with Peanut Sauce (Gluten-Free)
    Serves: 2 hungry people

    Sauce Ingredients:

    • ½  cup peanut butter
    • ⅓ cup water
    • ¼ cup gluten-free soy sauce
    • 2 Tablespoons fresh squeezed lime juice
    • 2 cloves garlic, minced
    • 2 Tablespoons rice vinegar
    • Chili flakes to taste
    Stir Fry Ingredients:
    • 1 cup rice
    • 2 Tablespoons oil
    • 1 large chicken breast or tofu cut into 1" strips
    • 1 large carrot julienned
    • 1 cup string beans
    • ½ head broccoli chopped
    • 1 large zucchini, sliced
    • ½  cup mushrooms, chopped
    • 2 mangoes peeled, seeded and cubed
    To Make:
    1. Combine all sauce ingredients in small sauce pan over low heat.
    2. While sauce is warming up, begin preparing rice according to package directions.
    3. In a wok or large pan, add oil and fry meat over medium heat until no longer pink.
    4. Add carrots, and broccoli and string beans. Cover and let simmer for 5 minutes.
    5. Add zucchini and cook for 2 minutes.
    6. Add mushrooms and mango and cook for an additional 2 minutes.
    7. Remove from stove, add sauce and stir.
    8. Serve with jasmine rice, or rice of your choice.


    User Feedback

    Recommended Comments



    Guest
    This is now closed for further comments

  • About Me

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.

  • Related Articles

    Scott Adams
    This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.
    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...

    Scott Adams
    This classic Asian recipe comes to us from "Lisa16" in the Gluten-Free Forum.
    Into a sauce pan (and strain as you go) put:
    The juice of two large oranges
    1 cup of fresh pineapple juiced in a food processor
    the juice from ½ lemon
    Add:
    5-6 spoonfuls of brown sugar (adjust to taste)
    1 cup of water
    1 clove
    1 spoonful of kosher salt ...

    Jefferson Adams
    I love miso soup, but whenever I've made it at home, I've never been able to get the full, deep, rich, complex flavor that I routinely have at my favorite Japanese restaurants. That's because, until recently, I hadn't discovered the secrets of dashi.
    Dashi is one of the most basic cooking stocks in Japanese cuisine, and it is the secret to a truly delicious miso soup. Dashi...

    Jefferson Adams
    Stuffed chicken soup with ginseng, what the Koreans call Sam Gae Tang, is a delicious, fragrant soup that is surprisingly easy to make.
    In Korea, it is commonly made during the hot summer months, when Koreans like to drink hot soup or stews. The Koreans believe that hot and spicy liquids help the body to regulate itself and stay cooler in the summer heat.
    I find that it...

  • Celiac.com Sponsor:

  • Forum Discussions

    It sounds like the equipment in most places would be pretty easy to clean if its made of metal. but if cross contamination with oats starts in the field you could literally just have a wheat stock in the batch which is totally different than...
    Try Ground Flax Seeds like by Gerbs Allergen Friendly Foods. Whole flax seeds do not break down well and can clump up. They might be irritating your gut, a ground version can be easier broken down and does not form rough clumps. Psyllium...
    Thank you for your response, I really appreciate it. I decided to give flaxseeds another go. I am starting with a low dose and so far so good. I really think the health benefits of chia and flax seeds are worth the try. Also, psyllium husk ...
×
×
  • Create New...