 |
| 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 www.san-j.com.
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 www.celiactravel.com
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 1641dietitian1@hy-vee.com for a
reservation.
