Category Archives: Chinese Recipes

Basic Chinese Stir Fry Sauce

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:

 

Method:

  1. Heat the Oil in the pan over medium heat and add the chopped Garlic 
  2. After a minute or so, add the Vegetable Stock and give it a good stir
  3. Add the Gluten Free Soy Sauce, Corn Starch ‘paste’, Lemon Juice and stir together 
  4. After a couple of minutes, add the Sugar, Ground Ginger and Ground Pepper and bring to a boil then take off heat. 
  5. In another frying pan, add a little oil and fry the chicken until cooked thoroughly 
  6. Now add the Stir Fry Vegetables and cook until wilted and slightly brown 
  7. 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 
  8. Add the Amoy ‘Straight to Wok’ Noodles and give everything a good stir 
  9. Serve and enjoy your Chinese Stir Fry! 

Gluten Free Chicken Pho [Guest Blog Post]

One of the things I love about blogging and tweeting is the new people you get to meet, who are there for pick me ups, gluten free cooking tips, amazing recipes and just general chatter. I’ve made some lovely friends through blogging and I’d be here forever listening all the fabulous lot, but one I will mention is the amazing Caleigh from the awesome Gluten Free[k].

Since 1993, Caleigh has been living with Crohn’s Disease which meant her diet was pretty much dominating her life. However,  in 2007 she was diagnosed with Coeliac Disease which was when Caleigh started her amazing blog; Gluten Free[k] and took control of her diet. Now her passion lies in cooking and ingredients which is plain to see if you look at her fabulous recipes on her blog!

As you can tell by the photos, she’s really talented at cooking gluten free recipes like the Banana Cinnamon Crepes, Mini Blueberry Pies and the prettiest butterfly Lavender Sugar Cookies!

So you can understand why I was pretty chuffed when she agreed to guest blog for The Gluten Free Student Cookbook and in turn, give me a fabulous recipe which uses up leftover chicken! So here is Caleigh‘s Gluten Free Chicken Pho recipe!

Caleigh’s Guest Blog Post:

 

“Some things really annoy me, bad lane-discipline on roundabouts; the fact that Dr Kennedy manages to be a GP, emergency room doctor, oncologist, fertility specialist and goodness knows what else, yet no-one on Ramsey Street questions how he manages it; splashing tomato sauce on my clothes every time I wear white; and throwing away food

(Sometimes, that last one is unavoidable. Soggy, wilted and mouldy vegetables and strange-smelling meat have to go out. After all, E.coli is so 2007, darling…)

There’s only two of us at home, so we regularly have leftover food after meals. I accept much of the responsibility for this, (my eyes are often too big for our stomachs) but I think that the best value packs of meat in supermarkets seem to be sized for families, so leftovers are inevitable. Now, we could just eat the same thing for a few days but I get bored easily and the husband complains if I try to serve him the same thing more than two days running!

There are some easy ways to mix up your leftovers. Bolognese just needs a dash of chilli sauce, a handful of kidney beans – haricot, black-eyed peas, or even baked beans will also work – and a splash of lime juice, and you have a tasty chilli; whilst the remains of roast beef (or lamb) makes a fantastic cottage (or shepherd’s) pie.

I know that it’s cheaper to buy a whole chicken and portion it yourself than to buy chicken portions from your supermarket but, honestly, how often do you engage in that particular spot of butchery in your own kitchen? I have great intentions, but more often than not, I just roast the whole thing – strip off the meat for adding to meals and use the bones for stock – that means, chicken for lunch and dinner for a few days, so I need to make it interesting! This Pho Ga, a Vietnamese noodle soup, is the perfect way to use up leftover chicken and is a brilliant hangover cure (not that I would know such a thing…)”

Chicken Pho (serves 2-3 people)

 

 

Properly authentic Pho (pronounced fu) requires a beautifully clear stock, achieved by par-boiling the chicken carcass, pouring away the water, starting again, pouring away that water, then finally simmering the carcass with spices for 1-2 hours, whilst skimming any foam from the surface of the stock. If you have the time, it is actually quite a therapeutic process, but don’t make any other plans for the afternoon. If you think life it too short for skimming broth, cheat!

Ingredients:

 

  • 1litre Chicken Stock (Kallo and Antony Worrall Thompson make gluten free stock cubes, or use ready made stock – most are suitable for Coeliacs – but do check the label)
  • 1 Small Onion [unpeeled and halved]
  • 2cm piece of Root Ginger [unpeeled]
  • 2 tsp Coriander Seeds
  • 2 Cloves
  • 1 Star Anise
  • 3cm Cinnamon Stick (or a big pinch of ground cinnamon)
  • 2 tsp Fish Sauce
  • 1 tbsp Sugar
  • 25g Coriander Leaf
  • 200g cooked Chicken [shredded]
  • 150g Rice Noodles, cooked according to packet instructions (or a packet of Amoy gluten free Straight to Wok Rice Noodles)
  • 1 small Red Onion [thinly sliced]
  • 1 Red Chilli [sliced]
  • 200g tin of Bean Sprouts [drained] (or 100g fresh Bean Sprouts)

Method:

 

  1. Whack your grill up to full, open a window and turn on your extractor fan.
  2. Grill the onion and ginger about 2cm from the grill, turning often, for 15 minutes until they are charred all over (if you have a gas hob, you can do this over the flame, just pop the onion and ginger on a fork so you don’t burn your fingers). This stage is potentially a two-man job, one to char the onion and ginger, the other to frantically wave a tea-towel at the smoke alarm.
  3. Scrape the charred skins off with a butter knife, but don’t be too thorough, a little charring is ok.
  4. Slice the ginger into slices, about the thickness of a pound coin.
  5. Pour the stock into a saucepan and add the onion, ginger, coriander seeds, cloves, star anise, cinnamon, fish sauce and the stems from the coriander leaf (keep the leaves for later).
  6. Bring the stock to the boil and simmer gently for 15 minutes. Strain the stock through a sieve.
  7. In your bowls, place your cooked rice noodles, shredded chicken, coriander leaves, red onion, chilli and bean sprouts, pour on your sieved stock and serve.

 

The best way to eat this is with chopsticks – just slurp away.  Oh, and feel free to mix up the accompaniments depending on what you have.  No red onion?  Spring onion or plain old yellow onion works just as well.  No chillies?  A splash of chilli sauce will do.  No cooked chicken?  Pop a chicken breast into the stock as it simmers, it’ll need 10-15 minutes to poach perfectly.  Try mange tout, mint, lemon wedges, Thai basil, spinach, pak choi or tender stem broccoli in the soup, they all combine brilliantly with the beautifully fragrant stock.

Gluten Free Fortune Cookies

Happy Chinese New Year everyone!

The Chinese new year is one of the most important traditional holidays for the Chinese people and this year people will be celebrating the year of the dragon! So I thought it’d be the perfect time to upload my gluten free fortune cookie recipe!

Like most coeliac’s today, the mere mention of the Chinese new year will remind us of Chinese cuisine that we assumed had become a distant memory. Which is why I thought today would be the perfect day to post my gluten free Chinese fortune cookie recipe! [Also, if you fancy Gluten Free Sweet and Sour Battered Chicken and Egg Fried Rice – Click Here]

What’s good about this recipe is that it involves minimum ingredients, there’s no faffing about with weighing scales and measuring jugs and can be rustled up in a matter of minutes!

So when I embarked on a mission to make these delightful fortune cookies I assumed I’d stumbled upon a foul proof recipe… until this happened… 

and this happened…

and before I knew it, I had used up all of my batter. Now usually I would throw in the towel and have a huge strop out of the kitchen, but this time I was not going to let these cookies defeat me! So I quickly mixed together more ingredients and tackled these flippin’ cookies one more time.

They do seem a little tricky to master at first but practice does make perfect and before you know it, I’m sure  you’ll be making 100s . But here some little handy tips I found along the way, instead of greasing a baking tray with butter, use greaseproof paper, which helped them not stick to the tray and just peel off really easily. Also, instead of using a teaspoon full of mixture, I used a tablespoon and made the fortune cookies slightly thicker. I also found sticking to 1 or 2 cookies per sheet meant I was able to fold them quickly before they hardened.

And don’t worry if they don’t look like the amazing, symmetrical looking fortune cookies that you get in the restaurants and take aways! These are your gluten free fortune cookies, so it doesn’t matter if they look a little mismatched and don’t look all the same, they still taste amazing!

Ingredients:

 

  1. 1 Egg White
  2. 1/2 teaspoon of Vanilla Essence
  3. 4 tablespoons of Gluten Free Plain Flour
  4. 1 pinch of Salt
  5. 3 tablespoons of Caster Sugar

Method:

 

  1. Pre-heat the oven to 200°C / Gas mark: 6
  2. On little strips of paper, write your own unique fortunes or notes 
  3. In a bowl, whisk the Egg Whites with the  Vanilla Essence until foamy 
  4. Add the Flour, Salt and Sugar and mix together until you make a batter mixture 
  5. Line a baking sheet with some greaseproof paper and drop a tablespoon of mixture onto the sheet. With the back of the spoon gently spread it out until it forms a circle. I also found gently tipping the tray from side to side also helped spread the batter evenly and pop in the oven for approximately 5 minutes or until the sides of the cookie start to turn golden and brown
  6. Carefully and quickly, take the cookies out of the oven, add the fortune note, and quickly fold them over. Using the edge of a cup, bend the fortune cookie over the cups edge and place in an egg box or bottom of a cup to retain its shape till it hardens!