Dec 3 2013

Gluten Free Asian Night

Having issues with gluten makes going out for {safe} Asian food nearly impossible, as everything, is doused in gluten filled soy sauce. Celiac disease once again rears is angry little head, and makes life difficult. I wish I could just blindly drop my finger on a menu item and order it without worrying about how its prepared, every darn ingredient in it, and whether or not it will send me aching, propped over the porcelain throne for a few days.

Now, yes you can go to a fancy gluten free store and pay $8 for 6 certified gluten free Gyozas {potstickers}, and a $5 packet of dry Hot and Sour Soup mix, but who wants to eat reconstituted soup? Not me, not when for the same price, you can make 3x the amount of goodies?

1459948_993564816271_938028760_nGluten Free Hot and Sour Soup

64 ounces beef broth {reduced sodium is best}

1 small can bamboo shoots (thinly sliced)

1 box medium firm tofu (diced finely)

1/2 lb cooked ground pork

1 cup shredded carrots

1/2 cup diced onion

1/2 cup diced green onion

1/2 cup rice vinegar

1/2 cup tamari sauce

2 tbsp chili oil

2 tbsp fresh ground black pepper

2 tbsp siracha sauce

4 tbsp cornstarch

2 eggs

In a large soup pot, boil the beef broth. In a skillet sauté, the vegetables and meat, with a small amount of chili oil and tamari sauce. Add the meat, vegetables and tofu to the broth, and return to a boil. In a small bowl mix the cornstarch with a small amount of hot water, until dissolved, then add to the soup mixture, stir well. Add the vinegar, chili oil, tamari sauce and siracha {taste before adding the full amounts!}. In in small bowl, mix the eggs, and SLOWLY add to the soup, this will create an egg drop like pattern {If you add to fast it will become a large egg blob that you will need to break up}.  Serve Hot, and enjoy!

Gluten Free Chicken Fried Rice

3 cups cooked rice, cooled

2 cooked and diced chicken breasts

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced scallions

1 cup diced carrots

2 tbsp minced garlic

4 tbsp butter/margarine

4 tbsp sesame seeds

3 eggs

Tamari Sauce to taste (gluten free soy sauce)

In a large skillet, scramble the eggs, then add all of the vegetables and butter. Saute together. Add the chicken, rice and sesame seeds, fold together until entirely mixed. Drizzle the tamari sauce over the rice as desired.

Gluten Free Pork Gyozas

Dough:

1 1/4 cup rice flour {I used brown}

1 cup tapioca flour/starch

1 cup boiling water

2 tbsp oil

pinch of salt

Filling:

1/4 lb ground pork

4 tbsp diced onion

4 tbsp diced carrots

2 tsp ginger

2 tbsp minced garlic

2 tsp tamari sauce

In a large bowl mix all of the items for the filling together. With a dough handle on your mixer, mix the items for the dough together. On a clean counter, roll the dough into a thin log, and slice into 1 inch segments {mine made 15 segments}. If the dough is too sticky, powder it with more flour, either rice or tapioca. Using the palm of your hand flatten each dough segment out into a circle. Place a spoonful of filling in the center of each dough segment. Fold over each segment, and press the dough firmly together. Pan fry with a little bit of oil on medium heat for about 5-7 minutes on each side. Serve warm, with tamari sauce mixed with a dash of chili oil and diced ginger.

Enjoy!