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Found 6 results

  1. Celiac.com 11/04/2017 - If you're looking for a quick, nutritious and lean gluten-free dish, then try this recipe for surefire stir-fry. It's easy, delicious and highly versatile. You can make with chicken, pork or beef, as desired. I bet you can use tofu if you like. You can use nuts of choice, or none at all. You can use snap peas instead of green beans. Whatever you do, serve this over rice for a guaranteed dinner winner. Ingredients: 12 ounces chicken, pork, or beef, lightly salted, and cut into bite-size strips (about 1½-inches by ¼-inch) 8 tablespoons gluten-free soy sauce, split 3 tablespoons honey or brown sugar 2 teaspoons, sake or white wine, just a splash 4 garlic cloves, minced 3 fresh medium brown mushrooms, cleaned and sliced ¼ teaspoon dried crushed red pepper, as desired 1 pound green beans, trimmed, cut into bite size pieces 2 carrots, peeled, cut to matchstick-size strips 2 tablespoons cooking oil, like avocado or canola, corn, etc. 1 large red bell pepper, cut into bite-size strips 1 thumb peeled fresh ginger, sliced ½ medium onion, cut into wedges, sautéed 1 green onion, thinly sliced ½ cup lightly salted dry-roasted cashew halves, or sunflower seeds or anything like that Directions: Mix meat, 4 tablespoons soy sauce, 1½ tablespoons honey, 2 cloves of garlic, and crushed red pepper in medium bowl. Whisk remaining 4 tablespoons soy sauce and remaining 1½ tablespoons honey in small bowl; set aside. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon cooking oil in wok or large non-stick skillet over high heat. Add onions, ginger, red bell pepper, mushrooms, and stir-fry 1 minute. Add green beans, carrots, and remaining 2 cloves garlic, and stir-fry 1-2 minutes, until firm, but tender. Transfer vegetable mixture to a dish. Add remaining 1 tablespoon cooking oil to wok and allow to heat. Add meat and stir-fry 3-5 minutes more, until cooked through. Add the cashews, stirring briefly, about 30 seconds. Add the soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer into the bowl with the veggies, and mix well. Sprinkle with sliced green onions and serve over rice. Serves about 4 people.
  2. Celiac.com 05/23/2017 - Want a quick, tasty stir-fry that is almost certain to please? This recipe combines tender, juicy shrimp with sesame oil, spices, vegetables, and teriyaki sauce, to make a delightful gluten-free meal. Ingredients: 2 cups water 1 cup uncooked white rice 1 pound medium shrimp, peeled and deveined ¼ teaspoon ground ginger ¼ teaspoon cayenne pepper 2 cloves garlic, minced 1 tablespoon sesame seeds ¼ teaspoon ground black pepper 2 tablespoons sesame oil 1 red bell pepper, sliced into thin strips 3 green onions, sliced 3 tablespoons gluten-free teriyaki sauce ½ pound sugar snap peas 2-3 brown or Shitake mushrooms, fresh, cut to bite sized pieces 2-3 stalks of asparagus, cut to bite sized pieces â…› cup cornstarch ¾ cup chicken broth ¼ teaspoon salt Directions: Prepare rice according to directions. In a large plastic food storage bag, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper. Allow to marinate for about an hour, and up to 8 hours, in the refrigerator. Heat sesame oil in a large wok or skillet. Add red bell pepper, asparagus, mushrooms and green onions, and sauté 3 to 4 minutes, until soft. Add teriyaki sauce. Add peas and shrimp with seasoning, and sauté a few minutes, or until shrimp are opaque. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Season to taste with salt. Serve over rice.
  3. 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. Ingredients: 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. 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.
  4. 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: Combine all sauce ingredients in small sauce pan over low heat. While sauce is warming up, begin preparing rice according to package directions. In a wok or large pan, add oil and fry meat over medium heat until no longer pink. Add carrots, and broccoli and string beans. Cover and let simmer for 5 minutes. Add zucchini and cook for 2 minutes. Add mushrooms and mango and cook for an additional 2 minutes. Remove from stove, add sauce and stir. Serve with jasmine rice, or rice of your choice.
  5. Stir-fries invite a blending of flavors and textures, so I always make it a point to look for ingredients that will compliment one another, and deliver loads of flavor. This dish is warm and filling and goes great over rice or gluten-free noodles. The roasted chilies and peppers heighten the soft texture of the mushrooms. This dish is also excellent when served chilled. When shopping for ginger, look for firm pieces free of any soft spots. Fresh ginger keeps for about a week. Make sure shitakes have thick caps and the fissures (the white underside) are white. Ingredients: 1 cup sliced shitake mushrooms 1 cup sliced oyster mushrooms 1 cup sliced button mushrooms 1 red bell pepper 2 finely sliced red chilies 1 jalapeño pepper 3 cloves minced garlic 2 tablespoons freshly grated ginger 1 teaspoon chili flakes 1 tablespoon olive oil 2 tablespoon sesame oil Directions: Slice and seed the red pepper, chilies and jalapeño. Arrange on a broiler pan and coat with olive oil. Roast until skins have charred. Remove, cover and let steam for 10 minutes. Scrape black skins off, chop and set roasted vegetables aside. Heat sesame oil in a large wok or frying pan. Add garlic and ginger and fry for 2 minutes. Add shitake mushrooms and cook for 2-3 minutes then repeat with oyster mushroom and button mushrooms, cooking about 2 minutes each time. Toss in roasted peppers, chilies, and chili flakes and serve.
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