Chinese dishes are one of those cuisines that us coeliacs have to say a heart rendering goodbye to when we’re diagnosed. Although I’ve pretty much forgotten what it’s like to eat Chinese food from a take out, I do miss the amazing Chinese restaurants in China Town, Manchester.
Another thing that proves difficult when you want to have Chinese food at home is finding a stir fry sauce that’s gluten free or is suitable for those on a gluten free diet. I’ve lost count the amount of times me, Mike and ‘Wheat Pete’ have stood in the aisle in Asda reading and re-reading packets of stir fry sauce to see if it contains any nasty wheat and gluten. Although I have yet to find one, I do know they’re are some stir fry sauces out there that are fine – but it’s like finding a needle in a haystack!
So the other day Mike and ‘Wheat Pete’ had planned to have a stir-fry; they bought their stir fry sauce, their noodles, chicken and a big box of stir fry vegetables. I didn’t have the foggiest idea what I was going to have but as soon as I saw the Amoy ‘Straight to Wok’ gluten free noodles, I knew I had to have a stir fry as well, but what the chuff was I going to do about the sauce?!
Then it hit me… I could make my own easy gluten free stir fry sauce and that’s what I did!
So because I was cooking for both me, Mike and ‘Wheat Pete’, I had to use two frying pans in the end as to contaminate mine dear gluten free stir fry with gluten!
Ingredients:
For the Sauce:
- 2 Cloves of Garlic [chopped]
- A little Oil for frying
- 200ml Vegetable Stock [make sure it's gluten free]
- 2 teaspoons Corn Starch [dissolved in a little water till you form a paste]
- 2 tablespoons Gluten Free Soy Sauce [I use Asda Free From Soy Sauce]
- 1 1/2 teaspoon of Lemon Juice
- 1/2 teaspoon of Sugar
- 1 teaspoon of Ground Ginger
- Ground Pepper to taste
For the Stir Fry:
- Tray of Stir Fry Vegetables [I.e Onions, Mushrooms, Beansprouts, Mangetout, Baby Sweetcorn, Shredded Cabbage etc]
- Chicken [chopped and optional if you're wanting a vegetable stir fry]
- Gluten Free Amoy ‘Straight to Wok’ Rice Noodles
Method:
- Heat the Oil in the pan over medium heat and add the chopped Garlic
- After a minute or so, add the Vegetable Stock and give it a good stir
- Add the Gluten Free Soy Sauce, Corn Starch ‘paste’, Lemon Juice and stir together
- After a couple of minutes, add the Sugar, Ground Ginger and Ground Pepper and bring to a boil then take off heat.
- In another frying pan, add a little oil and fry the chicken until cooked thoroughly
- Now add the Stir Fry Vegetables and cook until wilted and slightly brown
- Now it’s time for your home-made gluten free Chinese stir fry sauce! Pour over the top and fry for a couple of minutes
- Add the Amoy ‘Straight to Wok’ Noodles and give everything a good stir
- Serve and enjoy your Chinese Stir Fry!
