Chinese take out is one of the few things I really miss being gluten-free. Thankfully we have a Pei Wei not far from us that has an amazing gluten-free menu. And we would be lost without a bottle of Tamari (gluten free soy sauce) to use in our favorite dishes at home.
I am always on the look out for great recipes that can be made without gluten. I was recently at a friend's house when she was making dinner for her family (Thanks Brooke!) I noticed that the recipe she was following for Sweet and Sour Chicken was virtually gluten-free! I got a copy of it and have now made it twice for my family and it is DELICIOUS!! It is about as close to "real" Chinese take out as I have ever made at home. You can find the recipe on this blog! The only modification I had to make was using Tamari instead of regular soy sauce. In the picture here you will also see that I grilled up pineapple chunks and also made fried rice to round out the meal.
I have been making my own version of fried rice for many years. It is a favorite in our home. I am not one to measure much when I cook so it is a bit vague, but here is my "recipe":
Fried Rice
6 slices of bacon
1 large onion chopped
2 carrots peeled and chopped
2 stalks of celery chopped
2 cups white rice
2-4 cups of chicken broth (or water)
approx 3 Tbsp Tamari aka Gluten free soy sauce
Cook bacon in large pan (one that has a cover so you can use it later for the rice). Remove bacon from pan onto paper towels. Crumble and set aside. Pour bacon grease into a container to use later, leaving behind just enough to coat the bottom of fry pan. Heat and then add onion,carrot and celery to pan. Cook several minutes until tender. Remove veggies from pan and set them aside. Add the reserved bacon grease back to the fry pan and heat. Add rice and stir to lightly brown. Then add Tamari and continue stirring. Add 2 cups of the chicken stock (or water) and bring to a boil. Reduce heat to simmer and cover. Check occasionally and add additional liquid as necessary and continue to cook until rice is done - approximately 20 minutes. Then add back in the veggies and bacon. Enjoy!
I am always on the look out for great recipes that can be made without gluten. I was recently at a friend's house when she was making dinner for her family (Thanks Brooke!) I noticed that the recipe she was following for Sweet and Sour Chicken was virtually gluten-free! I got a copy of it and have now made it twice for my family and it is DELICIOUS!! It is about as close to "real" Chinese take out as I have ever made at home. You can find the recipe on this blog! The only modification I had to make was using Tamari instead of regular soy sauce. In the picture here you will also see that I grilled up pineapple chunks and also made fried rice to round out the meal.
I have been making my own version of fried rice for many years. It is a favorite in our home. I am not one to measure much when I cook so it is a bit vague, but here is my "recipe":
Fried Rice
6 slices of bacon
1 large onion chopped
2 carrots peeled and chopped
2 stalks of celery chopped
2 cups white rice
2-4 cups of chicken broth (or water)
approx 3 Tbsp Tamari aka Gluten free soy sauce
Cook bacon in large pan (one that has a cover so you can use it later for the rice). Remove bacon from pan onto paper towels. Crumble and set aside. Pour bacon grease into a container to use later, leaving behind just enough to coat the bottom of fry pan. Heat and then add onion,carrot and celery to pan. Cook several minutes until tender. Remove veggies from pan and set them aside. Add the reserved bacon grease back to the fry pan and heat. Add rice and stir to lightly brown. Then add Tamari and continue stirring. Add 2 cups of the chicken stock (or water) and bring to a boil. Reduce heat to simmer and cover. Check occasionally and add additional liquid as necessary and continue to cook until rice is done - approximately 20 minutes. Then add back in the veggies and bacon. Enjoy!
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