Tag: Chinese food

Gluten Free Moo Shu Pork

Gluten Free Moo Shu Pork

Moo Shu Pork!  Today was my first time making this popular Chinese-American dish, and it’s a keeper!  The flavor and texture of the marinated pork and crisp veggies was just incredible.  And how about those little Mandarin pancakes?

What makes this dish gluten free?

There are a few ingredients you will need to be cautious about in this dish.  While the pork and veggies are naturally gluten free, you need to read the labels on those Asian condiments!  Hoisin Sauce, Plum Sauce, Soy Sauce, Oyster Sauce all may contain wheat.  You can find gluten free condiments, just read the labels carefully!

I thought I would be getting out of my comfort zone with the Mandarin pancakes, but they were really easy to make!  Surprisingly, they have just 3 ingredients and require no special equipment!  That’s right, no stand mixer, no food processor, just a rolling pin!

Mise en Place

As with all stir-fry recipes, you need to have your ingredients prepped and organized before you begin the cooking.  I was well into the process when I realized I did not have enough Hoisin sauce for the recipe.  Don’t be like me (spoiler alert, I was able to improvise, and it came out great)!!!

4 Servings

This post contains affiliate links.

Ingredients:

Marinade Ingredients:

Stir-Fry Ingredients:

  • 12 oz. pork tenderloin, cut into thin strips
  • 1 cup grated carrot (about 1 medium)
  • 1-1/2 cups sliced mushrooms
  • 2 cups red cabbage, shredded
  • 2 cups green cabbage, shredded
  • 2 scallions, bottoms and reserve greens sliced on diagonal for garnish
  • toasted sesame oil

Mandarin Pancake Ingredients:

  • 125 g. (about 3/4 cup) gluten free all-purpose flour (I used and recommend Better Batter Original Blend)
  • 1/4 tsp. salt
  • 1/2 cup boiling water
  • toasted sesame oil

Preparation:

The first thing I did was whisk together the marinade ingredients.  This allows the flavors to meld a bit before you begin cooking.  Divide the marinade into 2 portions, use one for the meat and reserve one to drizzle on the finished dish.   Remember I said that I didn’t have enough Hoisin sauce for this recipe?  Well, I used what I had and topped it off with a little Plum sauce, so delicious!

Next, I prepped the veggies.  I used a coarse grater for the carrots and a mandoline to shred the cabbage.

Now for the pancakes!  You are going to be surprised at how easy they come together.  First whisk together the flour and salt.

Add the water, stirring in a little at a time to form a dry, shaggy dough.  The dough should hold together when you give it a squeeze.  Shape the dough into a log.

Cover with plastic wrap or a damp towel, and let it rest for 10 minutes to hydrate.  While the dough is resting, cut the pork tenderloin into thin strips (I used kitchen shears).  Place the strips into a bowl with half of the marinade and stir to coat.

Use a bench knife to divide the dough log into 8 equal pieces.

I used 6″ wax paper squares to help roll out the dough.  Brush the paper with toasted sesame oil (so it doesn’t stick), place one section of dough between two sheets and roll it out to about 5″ diameter and 1/8″ thickness.

Continue with the remaining sections of dough and stack them between sheets of oiled wax paper.

Now we are ready to finish the dish.  Heat 2 nonstick skillets, a larger one for the stir fry and a smaller one for the pancakes.  In the large skillet, begin cooking the pork.  Discard any marinade remaining in the bowl.

Use tongs to turn each piece to quickly brown both sides.  The pork does not have to be cooked through at this point; it will finish cooking with the veggies.

Add all of the vegetables to the skillet.

Stir fry the veggies for several minutes, turning frequently to wilt the cabbage.

When the veggies are crisp tender, turn down the heat.  Brush the smaller skillet with sesame oil.  Remove 2 of the Mandarin pancakes from the wax paper, stack one over the other and place in the skillet.  Cook for 30 seconds, flip and cook another 30 seconds.  Then, carefully separate the 2 layers and transfer to a plate.

Note ♪ Cooking the pancakes two at a time allows them to heat through on the outside and steam in the middle.  As long as they are well oiled, you should have no problem peeling the layers apart.

Continue with the remaining pancakes and arrange on a serving platter or individual plates.  Spoon the Moo Shu Pork onto each pancake.  Drizzle the reserved marinade over each and garnish with scallion greens.

If you have leftovers, they will keep well for a few days in the fridge.  I stored the Mandarin pancakes in a zip lock bag, with a sheet of wax paper between each and they remained soft and pliable.  Reheat the Moo Shu Pork in the microwave and spoon over a pancake, no need to heat the pancakes as they will warm through from the heat of the pork.

Notes ♪♫ Mandarin pancakes are a thin, unleavened flatbread, similar to a tortilla.  They came out great and reminded me of the wheat wraps I used to buy.  I used (and recommend) Better Batter Original gluten free flour for this recipe.  Even my gluten eating husband thought the Mandarin pancakes were delicious!  I have not tested the recipe with other flour blends, so be aware that if you decide to use a different brand your results may vary.  In general, I find that Better Batter is superior to other gluten free flours for recipes that require rolling and shaping of dough.  CLICK HERE for 30% off any non-sale item.

Print This Post Print This Post

 

 

Gluten Free Chicken Lo Mein

Back in the day we would often order Chinese takeout and it was such a treat.  I really miss being able to do that since being gluten free.  There are few places in our area that offer gluten free Chinese food, and cross contact is always a big concern.  I have since learned to make gluten free alternatives of our favorites, like this Lo Mein.  It is gluten free and lower in sodium than takeout, so I would call that a success.  Although a true Lo Mein would be made with egg noodles, I used Annie Chun’s Brown Rice Noodles in this recipe and they were a great stand in.  I use their noodles in many of my Asian stir fry meals.

This post contains affiliate links.

Ingredients:

For the Sauce:

For the Lo Mein:

  • 1 lb. boneless chicken breast, cut into 1″ cubes
  • 1/2 cup celery
  • 3/4 cup carrots
  • 3/4 cup onion
  • 3/4 cup mushrooms
  • 1/2 cup bell pepper
  • 3/4 cup snow peas
  • sesame oil
  • olive oil
  • coconut aminos
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ginger powder
  • 4 oz. gluten free rice noodles

Preparation:

This is one of those recipes where you need to get organized before you begin cooking.  Prep the veggies, cut the chicken into cubes and have all other ingredients lined up and ready.

Begin by whisking the sauce ingredients together and set aside.

Set up a pot of salted water for the rice noodles and bring to a boil.  Heat a large nonstick skillet with 1 tbsp. olive oil and 1 tsp. sesame oil.  Cook the chicken, turning to brown on all sides.  When the chicken is almost cooked through, remove it from the pan and set aside.

Wipe the pan clean and add 1 tsp. sesame oil.  Begin cooking the carrots, peppers and snow peas for several minutes until crisp tender.  Next add the mushrooms and garlic with an additional tsp. of sesame oil.  Cook for 1 minute.

Add the rice noodles to the boiling water, and at the same time return the chicken to the skillet.  Pour half the sauce over the chicken and vegetables.

Drain the pasta after 3 minutes, add it to the skillet and top with the remaining sauce.  Toss well and stir to combine it all, cook for another minute.

Transfer to a platter and serve.

Notes ♪♫  Have you ever purchased a large piece of gingerroot for a recipe, only to use a small amount and have the rest go bad in the refrigerator?  Here’s a trick I learned this past winter, you can cut fresh ginger into smaller pieces and freeze them for later use.  It is so easy to grate gingerroot right out of the freezer.  Perfect for recipes like this one, where fresh ginger is a key flavor in the sauce.

Print This Post Print This Post

 

Crock-Pot Asian Chicken

Crock-Pot meets Stir-Fry

Hello friends!  While so many are staying home and ordering takeout these days, I’m feeling a bit left out.  Most restaurants offering curbside delivery in our area are not dedicated gluten free, and I am not comfortable ordering when I cannot speak to staff face to face about their allergen protocol.

So today it’s off to the kitchen to satisfy my craving!  I’m using the Crock-Pot along with my skillet to create an absolutely amazing dish that rivals any restaurant!

The Lazy Gastronome

Crock-Pot Ingredients:

  • 1 lb. boneless chicken breast
  • 1/4 cup honey
  • 2 tbsp. tamari (gluten free soy sauce)
  • 1 tbsp. dry minced onion flakes
  • 1 tbsp. ketchup
  • 2 tsp. canola oil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. powdered ginger
  • cooking spray
  • 2 tsp. cornstarch + 2 tbsp. water
  • 1 tsp. toasted sesame seeds

Stir-Fry Ingredients:

  • 1 cup brown rice
  • 1 cup water
  • 1 cup chicken broth
  • pinch of garlic granules or garlic powder
  • salt, to taste
  • 1 large egg + 1 tbsp. water
  • 1/2 cup slivered carrots
  • 1/2 cup diced onions
  • 1/3 cup mushrooms
  • 1/2 cup frozen peas
  • 1/4 cup scallions
  • 1 cup baby bok choy
  • sesame oil
  • gluten free tamari
  • 1/3 to 1/2 cup more chicken broth

Preparation:

Coat the crock-pot with cooking spray and add the whole chicken breast.  Whisk together the honey, tamari, dried onion flakes, ketchup, canola oil, garlic and ginger.  Pour it over the chicken, cover and cook on high for one hour, then reduce heat to low and cook 2 more hours.

While the chicken cooks, make the rice.  Cook 1 cup of brown rice in 1 cup chicken broth, 1 cup water, seasoned with salt and garlic powder.  When the rice is finished, let it cool to room temperature and set aside until the chicken is ready.

After 3 hours the chicken should be cooked through and very tender.  Remove to a cutting board and cut into 1″ pieces.

Skim fat from the crock-pot and whisk in 2 tsp. cornstarch.

Return the diced chicken and turn heat back to high to thicken the sauce.  Alternately you can transfer to a small sauce pot as I’ve done here.  Keep warm while you finish the dish.

Heat a large nonstick skillet over medium low heat.  Whisk the egg with 1 tbsp. water, scramble and chop into small pieces.  Transfer to a bowl and keep warm.  Wipe the skillet clean and begin cooking the veggies in a little sesame oil.  I started with the carrots and onions as they take longest.

After a few minutes, add the peas, mushrooms and scallions with a little more oil and cook 2 minutes more.  Finally, add the bok choy with a few shakes of tamari and stir well to blend.

To finish, add back the rice and the scrambled egg with a few more shakes of tamari, along with 1/3 to 1/2 cup chicken broth.  Quickly toss and stir to incorporate the rice and veggies until the liquid has been absorbed and the rice is heated through.  Transfer to a serving platter.

Spoon the chicken over the fried rice and garnish with toasted sesame seeds.

Notes: ♪♫  Many are surprised to learn that soy sauce is not gluten free.  The soy is fermented in wheat, making it unsafe for those of us with Celiac disease.  In this recipe I used San J brand gluten free Tamari in place of soy sauce.  It is a great addition to any Asian inspired recipe and also great for marinades.

Print This Post Print This Post