Stir it Up Stir-Fry

Since my post last week about Tamari as a replacement for soy sauce, I have been dying for Chinese that won't chain me to the bathroom floor.  I decided to whip out the wok (thank you Dane for leaving it in my apartment all this time) and get my stir-fry on!

*WARNING - This is a Tim/That's Glutarded original recipe for the stir-fry sauce.*

Feel free to adjust the ingredients or try your own.  The key is using tamari in place of soy sauce.  Other than that, the rest is up to you.  I used what I had around the kitchen that was gluten free.  This is what I did:

Spicy Peanut Sauce of Amazing-ness

2 heaping TBSP of Peanut Butter.  I only had crunchy, which was fine by me, but you may want to use creamy.

2 TBSP Tamari sauce

1 TBSP Sriracha or hot sauce of choice *

1 TBSP caramel sauce (seriously)

1 TBSP vegetable oil

1/4 Cup of chicken stock

3/4 TSP Ginger

1/4 TSP Garlic

Place all ingredients in a small food processor and blend them together, baby.  It's that simple.

This is how you stir it up:

(It always helps to have music while you are cooking...and a glass of wine doesn't hurt.)

In a $7.99 Ikea wok, place your veggies of choice and about 1/2 cup of water and a drizzle of vegetable oil.  I used:

Onion

Purple cabbage

Broccoli

Red bell peppers

Carrots

Snap peas

Sprouts

On a medium heat, stir all of your veggies around.  The water will "steam" your veggies while the oil keeps them from sticking to the pan.  Do not overcook your veggies! No one likes a limp carrot, honey.  You want to stir fry them to a point where they are tender and their colors are bright.  You may need to remove them from the heat while you wait for your meat of choice (if desired...and who doesn't like some good meat?) to cook.

If you add meat to your stir fry, cook your meat of choice in a separate pan to start.  I used chicken that I cut into strips, and cooked it in a small fry pan to get a nice sear on the outside.  Once your meat is cooked, add it to the wok.

 

Next, add about half of your stir fry sauce and go to town.  Stir the heck out of it to coat all of the components in the sauce.  Add a little more sauce if desired.  Continue working that wok until the meat is cooked through and the veggies have soaked up your delicious sauce.

And that is it! Serve your delicious stir fry over your favorite non-gluten side dish.  I chose brown rice since it was already in my pantry.

Eat. Love. Enjoy.  Let me know what you think!

Glutardedly Yours,

~Tim

*Note - apparently there is some controversy over whether or not Sriracha is gluten-free.  Now I found a post online saying it was from the Huy Fong food company, stating that Sriracha is gluten-free and we need not worry.  Personally, I have never had any reaction from eating this stuff, except for the occasional fiery poops from eating too much....(tmi)....