Friday, August 23, 2013

Stir fry crazy

You can't go wrong with stir fry!

I attend a monthly Celiac Support Group meeting at our local HyVee Supermarket, where I receive a wealth of information about new products and store offerings, as well as local restaurant reviews, cooking tips, recipes, samples and coupons. It’s always interesting and educational—and lots of fun.

This month HyVee Chef Chadwick Isom cooked up some delicious stir fry using San-J Gluten-Free Asian Sauces, which you can purchase at many stores. Stir fry is one of my go-to meals, because it’s so flexible, easy and quick. You can use any leftover, fresh, or even canned vegetables and/or meats that you have on hand to cook up a big batch that will also make great leftovers for lunch the next day.

Chef Chadwick shared the following recipe for the stir fry we sampled:

Gluten-Free Chicken and Vegetable Stir Fry

8 oz. fresh chicken breast, sliced in thin strips
Salt and pepper
1T. refined nut oil, refined seed oil, or light olive oil (I love to use sesame oil)

Heat a medium sauté span up on high until very hot. An electric range can take 5-8 min. to heat a pan very well. Dry the chicken with paper towels and then season with salt and pepper. When the pan is ready, put the oil in the pan and heat briefly followed by the chicken. Sear very hot and fast or 2-3 min. on each side. When the chicken is done, put it on a plate to rest for a few minutes. While the pan is sill hot, stir fry the vegetables, which may include:

16 oz. snow peas, cleaned and stemmed
1 very thinly sliced carrot
1 colored pepper, cut into thin 1-inch strips
½ onion, cut in thin 1-inch strips
1 T. sesame oil
1 jar San-J Asian Sauce (Use whatever flavor you like. I love the Thai Peanut Sauce.)

In the same pan in which the chicken was seared, and while it is still very hot, add the sesame oil and all of the vegetables. Stir fry for a couple of minutes until the vegetables are about half cooked, and then add the sauce and cooked chicken*, tossing to heat everything. Then serve over brown, Basmati, or Jasmin rice.

*I like to scramble a couple of eggs and/or add tofu to my stir fry after the vegetables are half cooked.

More useful information from this month’s meeting:

San-J Gluten-Free Asian BBQ Sauce
San-J Gluten-Free Asian Cooking Sauces come in several varieties, including, Thai Peanut, Szechuan, Teriyaki, Sweet & Tangy, Asian BBQ, Orange, and Mongolian. Yummy! Find recipes at

If you are traveling in a foreign country, you can download Gluten Free Restaurant Cards in many different languages to help you explain your dietary needs to almost anyone. Visit for the free downloads.

If you live in the Springfield (MO) area, I encourage you to attend the monthly meetings on the second Monday of each month at 6 p.m. in the HyVee classroom. Call 417-881-1950 or email Adrienne or Kristen at for a reservation.