Gluten-Free Stir Fry
When my husband switched to gluten-free in February due to Lyme’s disease, it was very tricky at first. I couldn’t find meals that pleased everyone and had to cook two separate meals. With the help of Pinterest and some trial and error I have a pretty good routine of recipes that I use now.
The most difficult part of gluten free Asian style cooking is that most soy sauces contain wheat, and almost all asian sauces you buy, the main ingredient is soy sauce.
Luckily, I found a gluten free soy sauce and is actually found in most grocery stores and on Amazon.
I found a few different stir fry sauce recipes and decided to compile them together.
Gluten Free Stir Fry Recipe
Stir Fry Sauce
- 1/4 C Tamari Gluten Free Soy Sauce (Buy it here)
- 2 Tbsp Corn Starch
- 2-3 Tbsp Packed Brown Sugar
- 2 Tbsp Vinegar of choice
- 1/4 tsp Ground Ginger
- 1/4 C water
- 3/4 C Broth (I use pork broth that I canned)
I throw everything in a mason jar and shake it up until it is blended well.
Everything Else
- I pack of brown rice noodles (I use this brand)
- Veggies of choice, you can mix and match which veggies you prefer. I like using broccoli, carrots, sugar snap or snow peas, onion, & garlic.
- 1 lb of ground or diced meat of choice ( I like pork in mine)
Bring a large pot of water to a boil, once boiling cut off the heat and add rice noodles to water. I like to add a teaspoon or so of salt into the water to give the noodles a better flavor. Let sit in the water 8-10 minutes or until al dente.
In a large skillet, heat oil or butter on medium high heat. Add meat ( if using) and cook most of the way through. Add veggies to pan and cook until they start to soften but still have a crunch to them.
Add your stir fry sauce to your pan and cook until it thickens up.
Add your cooked rice noodles to the pan with the meat and veggies. Toss together and enjoy!
I add a little bit of tuxedo sesame seeds for a little crunch!