One challenge about needing to eat gluten-free is that I can no longer go to my favorite Chinese Buffet where their soy sauce is laced with gluten. Why? Why is it there? I don't know why soy sauce makers insist on adding gluten to something that should be naturally gluten free and why it's more expensive to buy soy sauce without gluten, though it actually has less ingredients. But anyway, with this little recipe, I'm still able to get my stir-fry fix and I hope you enjoy it as well!
Ingredients (serves 4-6*)
* If you read my about me, you will have noticed that my husband is half Samoan. I am not making a blanket generalization about Polynesians, or Samoans, but I will say that many of the Samoans in my life are very talented at eating. So what does serves 4-6 really mean? It means my husband, our 2 girls, my husband's uncle, and I can eat it and sometimes we have leftovers and sometimes we don't.
Pick your favorite stir fry veggies. I do not use the same veggies all the time. But I will list the most common veggies I use. And my husband hates bell peppers, so they are not included, but would be if he did not loathe them.
broccoli (approx 2 heads, cut to your liking)
cauliflower (approx 1/2 head, cut to your liking)
carrots (diced or sliced, about 2 C worth)
1 small sweet onion ( I chop these as small as my can so my daughter can't pick them out of her food)
2 cans water chestnuts drained (sliced or whole, your preference)
1 can baby corn drained
1 T coconut oil
Noodles (if you want a heavier noodle, like a lo mein, use a Quinoa spaghetti noodle, if you want a lighter noodle, use bean thread, available in Asian sections of grocery stores) Also, follow directions on packaging for cooking and for serving size and cook how much you want to make. I usually use 2 bean thread bunches (my packs have 2-3 square bunches in them) or 2 8oz boxes of Quinoa spaghetti noodles
1/2 - 1 can coconut milk or 1-2 C So Delicious Coconut Milk (or other milk of choice but the coconut lends itself well to this great asian style dish)
Teriyaki Sauce:
1 C gluten free soy sauce
1/2 C raw honey
1/2 C oil (sunflower, or something similar)
2 cloves of garlic (or powder equivalent)
1 tsp ground ginger
1/4 tsp black pepper
I steam the raw veggies first to get them to my desired state of tenderness. While my veggies are steaming, I cook the noodles.
When veggies are close to desired tenderness, I transfer them to a very large skillet or a very large pot with the T of coconut oil. If you're not dairy free, you can use butter. You do not really need to season your veggies because the soy sauce mixture will add the flavor.
Add the canned water chestnuts and baby corn to the skillet (these don't need to steam b/c they're already cooked)
Mix your teriyaki sauce in a separate bowl. I usually do the oil before the honey, using the same measuring cup because the oil helps the honey not stick. Mix it all together with a whisk, getting rid of any ginger clumps.
Drain your noodles when they're thoroughly cooked. Add noodles to pan with veggies. Add teriyaki sauce to veggies and mix together. Add coconut milk 1/2 a cup at a time and taste in between.
Serve with Brown Rice Heaven for a very tasty and filling dinner. It's ichiban when you're cho onaka ga sui desu! (That means it's #1 when you're so hungry in Japanese. Yeah, I studied Japanese for a year in college. For some reason being able to say I'm so hungry was very important to me, because it's one of the few phrases I remember.)
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