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Pork and Veggie Stir-Fry (Gluten-Free)

Celiac.com 11/28/2013 - I have pledged my allegiance to delicious stir-fry dishes on many occasions, and this dish has me doing it again.

This quick, delicious stir-fry brings together juicy pork, green beans, green onions, sweet red peppers, ginger, garlic and other simple ingredients to deliver a sophisticated flavor.

Photo: CC--mjtmailIngredients:

  • 1 pound pork loin, trimmed of excess fat
  • 1 pound broccolini or Chinese broccoli, trimmed and cut crosswise into 2-inch pieces
  • 1 red bell pepper, ribs and seeds removed, cut into thin strips
  • 1 handful of green beens chopped into 1 in pieces
  • 3 or 4 green onions, trimmed and cut crosswise into 2-inch pieces
  • 2 tablespoons gluten-free soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • Kosher salt
  • 3 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 2 tablespoons peeled fresh ginger, minced
  • ¼ cup fresh cilantro, chopped
  • ¼ teaspoon red-pepper flakes, as desired
  • Cooked white rice, for serving

Directions:
Put a pot of salted water on the stove to boil for the greens.

Cut pork into slim, bite-sized pieces about an inch long, and season with ½ teaspoon salt.

In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.

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Heat a teaspoon oil in a large skillet over medium-high.

Add half the ginger, pepper flakes, and pork. Cook, stirring, until pork is no longer pink. Transfer to a plate.

Add another teaspoon of oil to the pan, and cook the remaining ginger, pepper flakes, and pork; transfer to plate.

Cook green beans in a medium pot of boiling salted water until crisp, but tender, about 4 minutes. Drain well, and dry with paper towels.

Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.

Add pork mixture and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Top with cilantro, as desired, and serve immediately, over rice.

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2 Responses:

 
Philip
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
12 Oct 2014 3:06:03 AM PDT
Hello, this recipe contains soy sauce, but I was under the impression soy sauce contains gluten?

 
admin
( Author)
said this on
14 Oct 2014 3:14:43 PM PDT
It does indicate gluten-free soy sauce.




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Hi wondering if someone could help. my daughter has mildly raised TTG levels and the gliadine levels, she has one Coeliacs gene, but her biopsy came back negative. We have kept her off gluten (and low dairy) for nearly a year to see if her symptoms improved. They haven't. But I don't know if they are related to gluten specifically. Just wondering if anyone has other suggestions that may be going on with her. Her symptoms are: - Short stature, she's nearly 9 and my 6 year old boy is nearly bigger than her - bumps on back of her arms - urine leaking and occasional soiled pants, which could be from constipation she has at time's - sticking out stomach - dry patchy rashes on her face - joint pain sporadically - vomits every 6 weeks, but hasn't had gluten and seems to be no food connection - reoccurring thrush She had gluten last night at a party and was fine today. I'm a bit lost and not sure where else to turn. Thanks for any help.

We have gone gluten free, our whole house, as of a month ago. It was pretty seamless since I had been gluten-free for 5 months last year. I have found many good recipes, and my picky husband and one of my boys who is also a picky eater, even prefer many gluten-free recipes to the regular ones. My husband did see my point about the size of the gluten protein means nothing. Its a gluten protein period, that's what you are avoiding. It doesn't matter if its hiding in the scratch of your baking sheet and you can't see it. You can't see the wind, but it's still there. I hear you on the anemia. I've been anemic for several years, I just thought it as because I was getting a little older. Has your anemia gone away or do you still have problems with it?

Ennis, it is made out of metal, coated with plastic I think. You have such a hard time, my heart really hurts for you. But you are such a support to those on this board, and a great teacher for those of us who are new.

Thanks everyone! I think its hard for people to fully accept because they cant see the damage it does every time you get glutened. It's invisible. Im glad to know I wasnt being paranoid. I sure was when I was first diagnosed. I laugh at myself now, but its a pretty steep learning curve.

FYI......anxiety is a common symptom with celiac disease and NCGI. It seems to resolve on a gluten-free diet. ?