Melissa Bess Reed has been living gluten-free after diagnosed with celiac disease in 1998, and Hashimoto Thyroiditis in 2012. Both autoimmune disorders require a gluten-free diet. Melissa is a Chef in California where the farm to table is popular cuisine. She has professional membership in ACF Chefs. She is a Certified Medical Assistant via an Associate of Science Degree. She graduated top of her class Alpha Beta Kappa, enjoys volunteering and is an advocate for awareness. Melissa has a Harvard Medical School CME Certification for Celiac Disease Gluten-Free Diet Education and a current TAMU Certification for Celiac Disease. Holds a Great Kitchens NFCA Gluten-Free FOH Training Certificate. Gluten-free cookbook author, food blogger and recipe developer. Owns a Gluten-free business.
PHOTO CREDIT: Kelly Segre
When you or a loved on has celiac disease there is often a plethora of dishes made with rice. Tired of plain old rice in most of your meals? Try cauliflower rice instead! Stir fry is easy and quick to make for company, family meals, dinner or weekly lunches. Use different proteins to change the flavor profile.
Celiac.com 09/08/2017 - When you or a loved one has celiac disease there is often a plethora of dishes made with rice. Tired of plain old rice in most of your meals? Try cauliflower rice instead! Stir fry is easy and quick to make for company, family meals, dinner, during the week or weekend. It's even delicious for lunch.
Use different proteins to change the flavor profile. This stir fry can use protein of choice such as tofu, mung beans, beef, seafood, pork or chicken. Fun to mix it up and use cauliflower rice instead of the usual brown or white rice! I used pork for this recipe. It was eaten so fast there were no left overs in our house.
First make the sauce: mix the broth, gluten-free soy sauce, sugar, rice wine vinegar and cornstarch in a bowl with a whisk or fork, combine well. Let sit aside while cooking.
Heat oil to stir fry in a wok or large fry pan over medium-high heat. When oil is very hot add the protein, I used chopped pork. Brown the protein. Season lightly with salt and pepper then remove cooked pieces and set aside on a plate with a paper towel to drain any excess oil off.
Next, add the bell peppers, onion and celery then stir occasionally until tender. Add the remaining vegetables and add the cauliflower rice. Stir fry for 2 minutes, stirring in the garlic and ginger. Stir frequently for about another 30 seconds to a minute.
Add the cooked protein back to the pan or wok. Stir with other ingredients to mix well. Then pour the sauce (give it a quick stir before adding) into the pan and let bubble to thicken a minute and remove from heat. Let set a minute or two and then serve in bowls with the green sliced onion or cilantro leaves, sprinkled on top as garnish.
Note: Can reserve the cauliflower rice to the side; cook it separate and serve the veggies and meat mixed with sauce- served over the plain cauliflower rice instead.