Renew with this veggie-filled stir-fry!
Saturday morning, the chicken carcass in the freezer caught my eye. It was slow cooker bound, ready for aromatics (onions, celery, green pepper, and garlic), seasonings (a bay leaf and black pepper), and just enough water to endure a 7-hour simmer!
That was enough time for me to run errands and enjoy an unseasonably warm sunshine-filled day outdoors while Staple Recipe #2, Homemade Stock, simmered away inside. Now, if that doesn’t say reNEWal, I don’t know what does!
Of course, I’m only human. No matter how renewed I’m feeling, more outside time usually means less kitchen time. At the end of my full day, a super-quick, ultra-healthy feast was in order! And for my Homemade Stock, I had just the thing! (Have you made your stock yet??)
Useful Gluten Free Staple Recipes
for reNEWal and All Year Long!
for reNEWal and All Year Long!
In last Thursday's “A Side of Science" column I shared with you how Homemade Stock is great for replacing the oil called for when stir-frying veggies. (Of course, you can use store-bought too. Just make sure it is gluten free.)
This week, I’m showing you exactly how to do it and lose those needless fat calories!
Making a terrific healthy stir-fry that doesn’t use lots of oil is simple... You don’t even need a wok!
Simply grab a large skillet, some delicious homemade stock, and your favorite veggies, meats, or poultry and dinner nearly cooks itself!
This reNEWal recipe is certain to get high marks from you for versatility, affordability, and convenience!
Here’s why:
· You can change up the veggies for an all-new dish each time you make it!
· You can "bargain shop” your own fridge and use whatever veggies you have on hand!
· You can make as much or as little as you wish. However, like with our Homemade Stock, I recommend a BIG batch for leftovers. Then you'll have at the ready a quick side dish. Or, combine the leftovers with your favorite gluten free grain to create a quick, healthy main dish!
Here's my recipe with general guidelines. But I encourage you to get creative! Get in the kitchen, have some fun, and stir up your own Sizzlin’ reNEWal Stir-Fry tonight!
This week, I’m showing you exactly how to do it and lose those needless fat calories!
Making a terrific healthy stir-fry that doesn’t use lots of oil is simple... You don’t even need a wok!
Simply grab a large skillet, some delicious homemade stock, and your favorite veggies, meats, or poultry and dinner nearly cooks itself!
This reNEWal recipe is certain to get high marks from you for versatility, affordability, and convenience!
Here’s why:
· You can change up the veggies for an all-new dish each time you make it!
· You can "bargain shop” your own fridge and use whatever veggies you have on hand!
· You can make as much or as little as you wish. However, like with our Homemade Stock, I recommend a BIG batch for leftovers. Then you'll have at the ready a quick side dish. Or, combine the leftovers with your favorite gluten free grain to create a quick, healthy main dish!
Here's my recipe with general guidelines. But I encourage you to get creative! Get in the kitchen, have some fun, and stir up your own Sizzlin’ reNEWal Stir-Fry tonight!
Sizzlin’ reNEWal Stir-Fry
Gluten Free, Dairy Free, Soy Free, and Nut Free
Sauce:
2 teaspoons sesame oil, divided (You will use it all in the sauce, but add it 1 teaspoon at a time; one at the beginning and one at the end, Details in method below.)
1/2 teaspoon garlic powder (or 2 cloves fresh minced garlic)
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
1/4 teaspoon red pepper flakes
1/4 cup raw coconut aminos (in place of soy sauce for soy allergy; if no soy allergy, use a certified gluten free soy sauce like Tamari or Kikkoman’s new GF tamari-style sauce)
2 Tablespoons rice vinegar
1 Tablespoon pure maple syrup (or liquid sweetener of choice, such as honey or agave nectar)
1 teaspoon dry ground mustard*
1 1/2 cups Homemade Stock or store-bought that is gluten free Use any variety you wish: vegetable, chicken, beef, fish.)
2 Tablespoons tapioca flour (or other starch, such as arrowroot, cornstarch, or potato starch)
2 Tablespoons cold water
Vegetables:
1 cup carrots, sliced thin on diagonal
1 cup cauliflower florets, bite-size
1 cup sugar snap peas, whole
1 cup red bell pepper, sliced into thin strips
1 cup celery, sliced 1/2-inch on diagonal
1 1/2 to 2 cups mung bean sprouts**
Up to 1/2 cup additional Homemade Stock (same as used in sauce above)
Sesame seeds, plain or toasted, optional
*Dry ground mustard is the ground seeds of the mustard plant. Although this spice has virtually no odor in dry form, it has a very sharp and spicy flavor that develops after the ground mustard is moistened.
**Mung bean sprouts are a common ingredient in Chinese and other Asian dishes. Their slightly sweet flavor balances stronger flavors like ginger and red pepper flakes. Mung sprouts are high in folate, vitamin C, and protein, with some protein only released after heating, which makes these a terrific addition to your stir-fry! Just remember, sprouts only need a 30-second sizzle, so add them to your pan last so they’ll keep crisp.
First, prepare the sauce by heating 1 teaspoon of the sesame oil in a saucepan over medium heat. Add garlic powder, ginger, and pepper flakes. Stir to blend, then add aminos, vinegar, maple syrup, and mustard. Whisk to blend, then slowly add the stock.
Turn up the heat to medium-high and allow the mixture to come to a full boil. While it is heating up, combine the tapioca (or other starch) and water with a whisk.
Once the sauce mixture reaches a full boil, add the tapioca/water mixture, whisking quickly as you add it. Continue to whisk as the sauce thickens (this happens rapidly), then remove it from the heat. Whisk in the second teaspoon of sesame oil, cover the pot, and leave it set it aside, off of the heat, while you prepare the veggies.
Next, cook the vegetables by heating about 2 Tablespoons of stock (this takes the place of using oil, but you can use oil if you prefer; olive, sesame, etc. would work fine) in a large pan (or wok) over high heat.
Make sure to add your veggies one variety at a time in the order I have for you here...
It takes carrots and cauliflower about the same amount of time to cook, so add those together. Add them first. Cook for 1-2 minutes, or until they begin to become tender.
Next... Add your snap peas. Cook and stir everything together for 1 minute more.
Then... Add your red pepper strips and celery, cook and stir everything for 1 additional minute.
Finally... Add your mung bean sprouts. Stir the complete vegetabel mixture for 30 more seconds. Then turn off the heat. Stir in sesame seeds.
Pour reserved sauce over the vegetables and stir to heat through. Then you'll have the best, ultra-healthy, ideal texture (NOT soggy!) Sizzlin' reNEWal Stir-Fry ever!
Serve over your favorite gluten free grain: quinoa, millet, rice, etc., or as a side dish for roasted meat or poultry. You'l be lucky if you have leftovers!
Gluten Free, Dairy Free, Soy Free, and Nut Free
Sauce:
2 teaspoons sesame oil, divided (You will use it all in the sauce, but add it 1 teaspoon at a time; one at the beginning and one at the end, Details in method below.)
1/2 teaspoon garlic powder (or 2 cloves fresh minced garlic)
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
1/4 teaspoon red pepper flakes
1/4 cup raw coconut aminos (in place of soy sauce for soy allergy; if no soy allergy, use a certified gluten free soy sauce like Tamari or Kikkoman’s new GF tamari-style sauce)
2 Tablespoons rice vinegar
1 Tablespoon pure maple syrup (or liquid sweetener of choice, such as honey or agave nectar)
1 teaspoon dry ground mustard*
1 1/2 cups Homemade Stock or store-bought that is gluten free Use any variety you wish: vegetable, chicken, beef, fish.)
2 Tablespoons tapioca flour (or other starch, such as arrowroot, cornstarch, or potato starch)
2 Tablespoons cold water
Vegetables:
1 cup carrots, sliced thin on diagonal
1 cup cauliflower florets, bite-size
1 cup sugar snap peas, whole
1 cup red bell pepper, sliced into thin strips
1 cup celery, sliced 1/2-inch on diagonal
1 1/2 to 2 cups mung bean sprouts**
Up to 1/2 cup additional Homemade Stock (same as used in sauce above)
Sesame seeds, plain or toasted, optional
*Dry ground mustard is the ground seeds of the mustard plant. Although this spice has virtually no odor in dry form, it has a very sharp and spicy flavor that develops after the ground mustard is moistened.
**Mung bean sprouts are a common ingredient in Chinese and other Asian dishes. Their slightly sweet flavor balances stronger flavors like ginger and red pepper flakes. Mung sprouts are high in folate, vitamin C, and protein, with some protein only released after heating, which makes these a terrific addition to your stir-fry! Just remember, sprouts only need a 30-second sizzle, so add them to your pan last so they’ll keep crisp.
First, prepare the sauce by heating 1 teaspoon of the sesame oil in a saucepan over medium heat. Add garlic powder, ginger, and pepper flakes. Stir to blend, then add aminos, vinegar, maple syrup, and mustard. Whisk to blend, then slowly add the stock.
Turn up the heat to medium-high and allow the mixture to come to a full boil. While it is heating up, combine the tapioca (or other starch) and water with a whisk.
Once the sauce mixture reaches a full boil, add the tapioca/water mixture, whisking quickly as you add it. Continue to whisk as the sauce thickens (this happens rapidly), then remove it from the heat. Whisk in the second teaspoon of sesame oil, cover the pot, and leave it set it aside, off of the heat, while you prepare the veggies.
Next, cook the vegetables by heating about 2 Tablespoons of stock (this takes the place of using oil, but you can use oil if you prefer; olive, sesame, etc. would work fine) in a large pan (or wok) over high heat.
Make sure to add your veggies one variety at a time in the order I have for you here...
It takes carrots and cauliflower about the same amount of time to cook, so add those together. Add them first. Cook for 1-2 minutes, or until they begin to become tender.
Next... Add your snap peas. Cook and stir everything together for 1 minute more.
Then... Add your red pepper strips and celery, cook and stir everything for 1 additional minute.
Finally... Add your mung bean sprouts. Stir the complete vegetabel mixture for 30 more seconds. Then turn off the heat. Stir in sesame seeds.
Pour reserved sauce over the vegetables and stir to heat through. Then you'll have the best, ultra-healthy, ideal texture (NOT soggy!) Sizzlin' reNEWal Stir-Fry ever!
Serve over your favorite gluten free grain: quinoa, millet, rice, etc., or as a side dish for roasted meat or poultry. You'l be lucky if you have leftovers!
Gluten Free Gigi Tips!
For super stir-fry every time...
· Remember, size matters! Cut all ingredients into similar sizes for even cooking. Bite-sized pieces work well for stir-frying.
· Prep like your inner chef! Have all ingredients ready before you begin (called mise en place) your stir-fry. This high-heat, quick-cooking method leaves no time to slice and dice once you begin!
· Turn up the heat! A sizzling hot pan is essential for stir-frying.
· Maintain individuality! When adding meat to a stir-fry, cook it first, then transfer to a covered dish to keep warm while the veggies cook. Add the meat again at the end to reheat. This will keep the meat from over-cooking and helps meat and veggies maintain their individual flavors.
· Order up! Cook veggies in order of density, beginning with more dense vegetables first. They need more time to cook. For example, carrots, cauliflower, broccoli, potatoes, sweet potatoes need more cooking time than less dense veggies like onions, celery, eggplant, peppers, and bok choy. Go back through the order I outline above and you'll see this is exactly what we do here!
For super stir-fry every time...
· Remember, size matters! Cut all ingredients into similar sizes for even cooking. Bite-sized pieces work well for stir-frying.
· Prep like your inner chef! Have all ingredients ready before you begin (called mise en place) your stir-fry. This high-heat, quick-cooking method leaves no time to slice and dice once you begin!
· Turn up the heat! A sizzling hot pan is essential for stir-frying.
· Maintain individuality! When adding meat to a stir-fry, cook it first, then transfer to a covered dish to keep warm while the veggies cook. Add the meat again at the end to reheat. This will keep the meat from over-cooking and helps meat and veggies maintain their individual flavors.
· Order up! Cook veggies in order of density, beginning with more dense vegetables first. They need more time to cook. For example, carrots, cauliflower, broccoli, potatoes, sweet potatoes need more cooking time than less dense veggies like onions, celery, eggplant, peppers, and bok choy. Go back through the order I outline above and you'll see this is exactly what we do here!
Now, see the sizzle in the Gluten Free Test Kitchen!
For even more quick, easy and super-tasy gluten free recipes I've created for you, why not join me in the kitchen? See how tasty living gluten free can be!
Then, to receive every new gluten free recipe right in your inbox each week, my latest “A Side of Science” articles, and exciting special announcements, be sure to SIGN UP for my FREE E-LETTER!
Up Next on GlutenFreeGigi.com
Thursday, we're continuing our January reNEWal! I've got something I know you don't want to miss! I'm searching for balance... but will I find it?
TOMORROW evening, I can't wait to get together with the members of our Gluten Free Gigi family who are registered for my first webinar! I'm going to share with them that "You CAN Lose Weight on Your Gluten Free Diet!" I can't express how thrilled I am to be able to be giving them my secrets to help us keep off the pounds when living gluten free! We are going to have a fun, information-filled hour that will change the life of everyone who attends!
If you weren't able to secure your spot at our Jan. 11 Webinar for Weight Loss, we have added 2 additional dates:
Wed. Jan. 18 and Thu. Jan. 19 at 8:30PM ET. There aren't many spots left! If you want to lose weight and need unique insights you can use immediately and can help you get results, sign up right now:
"You CAN Lose Weight on Your Gluten Free Diet!" - January 18
"You CAN Lose Weight on Your Gluten Free Diet!" - January 19
I'll "see" you there!
TOMORROW evening, I can't wait to get together with the members of our Gluten Free Gigi family who are registered for my first webinar! I'm going to share with them that "You CAN Lose Weight on Your Gluten Free Diet!" I can't express how thrilled I am to be able to be giving them my secrets to help us keep off the pounds when living gluten free! We are going to have a fun, information-filled hour that will change the life of everyone who attends!
If you weren't able to secure your spot at our Jan. 11 Webinar for Weight Loss, we have added 2 additional dates:
Wed. Jan. 18 and Thu. Jan. 19 at 8:30PM ET. There aren't many spots left! If you want to lose weight and need unique insights you can use immediately and can help you get results, sign up right now:
"You CAN Lose Weight on Your Gluten Free Diet!" - January 18
"You CAN Lose Weight on Your Gluten Free Diet!" - January 19
I'll "see" you there!
Let’s Connect!
Comments about a specific post or recipe?
Share it in the “comments” section below!
Questions?
Check out my ALL NEW FAQs and you might just find your answer!
If not, email me: mailbox (at) glutenfreegigi (dot) com.
I’m always happy to hear from you, but need to ask for your understanding and patience when it comes to responding. I receive lots of email these days, which I love, but it does make it more challenging to respond to each one. I answer as many of your questions as possible in my How-To videos and posts so everyone can benefit. Keep watching my videos and website for my answer to YOUR question!
Follow Along...
on Twitter and "Like" my Facebook page!
You can also check out my boards on Pinterest and find out what I’m posting on Google+!
These are places I like to go have fun and share what’s going on in the Gluten Free Test Kitchen and in my home kitchen, too!
I love following you, too! Make sure you let me know you’re out there!
Share it in the “comments” section below!
Questions?
Check out my ALL NEW FAQs and you might just find your answer!
If not, email me: mailbox (at) glutenfreegigi (dot) com.
I’m always happy to hear from you, but need to ask for your understanding and patience when it comes to responding. I receive lots of email these days, which I love, but it does make it more challenging to respond to each one. I answer as many of your questions as possible in my How-To videos and posts so everyone can benefit. Keep watching my videos and website for my answer to YOUR question!
Follow Along...
on Twitter and "Like" my Facebook page!
You can also check out my boards on Pinterest and find out what I’m posting on Google+!
These are places I like to go have fun and share what’s going on in the Gluten Free Test Kitchen and in my home kitchen, too!
I love following you, too! Make sure you let me know you’re out there!
~g~
Thank you for stopping by!
Remember, my mission here at GlutenFreeGigi.com is to share my experience and knowledge to help you navigate your gluten free life with ease and confidence! I'm here to help you every step of the way.
Come back often for the most recent gluten free recipes and information each Tuesday and Thursday.
I’m glad we’re sharing the journey!
xo,
Gluten Free Gigi
Remember, my mission here at GlutenFreeGigi.com is to share my experience and knowledge to help you navigate your gluten free life with ease and confidence! I'm here to help you every step of the way.
Come back often for the most recent gluten free recipes and information each Tuesday and Thursday.
I’m glad we’re sharing the journey!
xo,
Gluten Free Gigi
RSS Feed
