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.

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.

• 1 – 2 lb. bag of Trader Joes frozen chicken tenders (or substitute 2 lbs. chicken breasts).
• 1 large bag Flav-R-Rite Grand Gourmet Classics frozen mixed veggies (10 servings -- 32 oz.)
• Cooked brown rice (about 2½ cups before cooking)

• 1 - 20 oz can crushed pineapple in its own juice
• 1 heaping teaspoon corn starch
• gluten-free Soy sauce
• gluten-free Ketchup
• Sesame oil
• Salt
• Apple cider vinegar (optional)

This recipe comes to us from "pinkpei77" in the Open Original Shared Link.

Ingredients:
1 container firm tofu
1 egg substitute for 1 egg
1 cup cornstarch
Vegetable oil for frying
4 chopped green onions
1 tablespoon chopped ginger
1 tablespoon chopped garlic
2/3 cup vegetable broth/stock
2 tablespoon s gluten-free soy sauce
4 tablespoon s sugar
Red pepper flakes ( to taste)
1 tablespoon rice vinegar
Steamed broccoli

Directions:
Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isnt necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle ¾ cup cornstarch over tofu and coat completely.

Heat oil in pan and fry tofu pieces until golden. Drain oil.

Heat 3 tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 tablespoons water with 1 tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.

Filling:
1 or 2 tablespoons coconut oil or other cooking oil
1 pound ground pork
½ pound peeled shrimp, chopped
½ chopped onion
4 to 6 cloves garlic, minced
2 to 3 carrots, shredded or chopped
½ head cabbage chopped
Sun Luck sesame oil
gluten-free soy sauce (optional)
Salt and pepper to taste

Directions:
Lightly brown pork with onions, garlic and shrimp and cook a minute or two more in hot oil. Stir in carrots and stir fry a minute more. Add in cabbage and stir fry until cabbage is wilted and soft. Season with sesame oil, soy sauce, salt and pepper to taste. Spread on large open pan or tray to cool before putting in wrappers (if you want egg rolls with eggs, stir in some scrambled eggs in the last minutes of cooking).

Soak spring roll wraps (tapioca starch wraps available in Asian section of most grocery stores) in water until soft and pliable, about 30 to 60 seconds. Put softened wrapper on flat surface. Add one heaping tablespoon filling on wrapper close to you. Roll up one turn rolling away from you, turn lateral ends inwards and finish rolling. Let rolls rest 20 minutes before frying, which is about as long as it takes to roll all this filling if you have help. The point is, they fry up better if they have rested for a while.

Dont fry them for Spring Rolls.

For egg rolls fry in 1 inch oil, 1 ½ to 2 minutes on each side. If you have a deep fat fryer, you wont need to turn them. Be aware that tapioca wrappers dont cook up golden brown like wheat wrappers do. They stay pretty white looking, then suddenly blacken if over cooked, so watch them carefully. Serve with hot and sour sauce.

Sweet, Hot and Sour Sauce
Mix together honey, dry mustard and a bit of apple cider vinegar. How much you use of each ingredient depends on your taste. Add toasted sesame seeds
if desired. Also be aware that this sauce gets hotter as it sits.

1 whole chicken cut in pieces (1-2 pieces with bones and skin - Chinese Style)
or breast
or thighs
or pork*

7 cloves garlic - crushed
½ of large onion
ground pepper or pepper corn
½ cup gluten-free soy sauce
¼ cup rice or apple cedar vinegar
bay leaves (optional)
cube of gluten-free chicken bouillon

*½ cup water if pork

Directions:
Mix everything and put in a medium pot. Let it boil until it is almost dry. If you want it more sour -- add more vinegar. If you want it more salty -- add more soy sauce.

This recipe comes to us from Ellen Switkes.

3 lbs. fish - salmon, white fish, etc (use 2 or 3 kinds of fish, both fatty and lean, salmon makes pink fish balls, whitefish from the east coast is traditional, here in California I use cod and salmon.)
3 large onions
1 egg
3 teaspoons salt (or more)
¼ cup potato starch
lots of pepper

Stock:

Place fish skin/bones/head in a large pot with water to cover, add 2 carrots sliced thin and one onion sliced thin. Boil. Process all ingredients in food processor. Form fish balls either small or large as you like, drop into boiling stock and simmer for 2 hours. Remove fish balls to bowl, reduce stock, strain over fish and refrigerate. I like it when the stock gels a bit. Serve cold with horseradish.

This recipe comes to us from Lisa McKinney.

5 oz. San-J Wheat Free Reduced Sodium Tamari Soy Sauce
6 oz. unsweetened pineapple juice
¼ cup brown sugar
1 clove fresh garlic, minced (optional)
1 Tablespoon grated fresh ginger (or 1 teaspoon Ground dried ginger)

Heat liquid ingredients, add brown sugar, mix till dissolved. Add garlic and ginger, then cool. Wonderful, flavorful, not salty, and easy to make! Takes less than five minutes to make. Recommended marinating time: 4-18 hours. Enjoy!! (San-J, Virginia offices: 800-446-5500) .

These recipes come to us from Jeanne Barkemeijer de Wit.

I discovered that molasses and salt tastes a lot like soy sauce. (To me at least) Ive built a number of sauces around a core of ingredients. Basically I use variations containing varying amounts of balsamic vinegar, dark unsulfered molasses, fruits, turbanado (raw) sugar and sea salt. Here are a few of my recipes:

Sweet and Sour Sauce

16 oz Pureed Strawberries (or other pureed fruit - fresh or canned)
1 cup turbanado (raw) sugar (For a sweeter taste add a can of frozen condensed fruit juice syrup. I like using Bacardis strawberry frozen margarita concentrate, but any frozen strawberry concentrate will work.)
8-16 ounces of sweet bell pepper - chopped
1 teaspoon fresh chopped garlic (or gluten-free powdered substitute)
1 teaspoon salt
4 oz molasses

Combine all ingredients, pour over chicken, beef, or pork. Cook for 2 hours at 340 degrees. I sometimes add fresh strawberries to the dish an hour before cooking is finished.

Alternative Soy Sauce

8 oz molasses, 3 oz. balsamic vinegar, sugar to taste.

Teriyaki Sauce

Add pureed pineapple (or strawberries) to the above Bar-B-Que sauce
16 oz stewed tomatoes pureed
16 oz molasses
6 oz balsamic vinegar
teaspoon fresh crushed black pepper
table spoon crushed garlic
16 oz canned peaches - pureed
sweet red peppers to taste
1 cup turbanado (raw) sugar
1 cup green onions

Combine all ingredients in large pot and cook for about an hour. If you want a thicker sauce you can add a tablespoon of corn starch, or cook the entire mixture at a slow boil (stirring frequently) until it reduces to the consistency you desire.

Coating (for 2 pounds boneless chicken pieces, skinned):
3 large egg whites
1 cup cornstarch
¼ teaspoon cayenne
½ teaspoon baking soda
Oil ½ cup plus

Other Ingredients:
1 ½ teaspoon salt
White pepper
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
¼ cup chopped green onions
1 tablespoon rice wine
¼ cup water
1 teaspoon sesame oil

Orange Sauce (mix in bowl):
1 ½ tablespoon gluten-free soy sauce
1 ½ tablespoon water
5 tablespoons sugar
5 tablespoons rice vinegar

Directions:
Beat egg whites until frothy. In another bowl combine the cornstarch, cayenne and baking soda. Dip the chicken in the egg whites and turn to coat–dip in cornstarch mixture and let set on rack for a few minutes until set. Fry in wok in oil at 370F until done. Remove and dry with paper towels.

Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce for flavor.

1 box Mochiko rice flour (1 pound box)
3 cups water
2 cups sugar
6 tablespoons powdered cocoa (unsweetened)
1 cup water
Extra cocoa for dusting
Optional for chocoholics: half cup of gluten free chocolate chips to sprinkle on top
OR gluten free sprinkles

In a saucepan, mix sugar and cocoa well. Add 1 cup water and heat and stir until the sugar and cocoa are dissolved. Turn off heat.

Mix rice flour and 3 cups water in a large microwave safe bowl until mixture is smooth. Cover and microwave on high power for 5 minutes. Remove from microwave & mix well (it will be quite thick). Return to the microwave and cook 5 minutes more. Remove from microwave. Pour the cocoa syrup mixture over the rice mixture (I had to move everything to a bigger bowl at this point) and stir thoroughly until it is a smooth, uniform (but thick) consistency. Pour mixture into a greased pan (you could use an 13 x 9 inch pan but I used 3 loaf pans; the recipe on the box does not specify). Sprinkle with chocolate chips (optional) or sprinkles. Cool until firm. Dust top well with cocoa and turn out onto a cutting board. Cut into small squares. Store in an airtight container & refrigerate.

Drop by spoonfuls into boiling soup or stew. Lower heat and cook uncovered for 10 minutes, then covered for 10 minutes.

More Dumplings

1 cup brown rice flour
½ cup white rice flour
¼ cup of tapioca flour
2 teaspoons Baking powder
1 teaspoons of xanthan gum per cup of flour.

Drop by spoonfuls into boiling soup or stew. Lower heat and cook uncovered for 10 minutes, then covered for 10 minutes.