Gluten Free Stir Fry Recipe
Gluten Free Stir Fry
Using Manpans Made in the USA, non toxic, ptfe free cookware… a 10″ saute pan, plus 3 Qt & 6 Qt sauce pans.
Chef Willy O’s Gluten Free Stir Fry, Teriyaki Style
This Gluten Free Recipe Serves 8
Make Rice for 8 servings. Brown, White or Wild Rice, cooked per package directions
Gluten Free Stir Fry Sauce:
4 cups Water
8 TBSP Corn Starch
8 TBSP Sugar (more or less to taste)
12 TBSP Gluten Free Teriyaki Sauce (San-J)
4 TBSP Dry Sherry
In a small bowl mix water, soy sauce & sherry. Add sugar, then stir in cornstarch. Set aside. If you like your stir fry to be saucy, or you want to make it for a larger group, this recipe is easy to double or triple.
2 TBSP Olive Oil or Corn Oil
2 Clove of Garlic, minced (more or less to taste)
1 1/2 Cup Carrots (julienne style)
2 Cups Sugar Snap Pea Pods
1 Cup Green Onions or Red Onions
1 1/2 Cup Broccoli, Flowerettes
1 1/2 Cup Baby Corn
1 Cup Water Chest Nuts
1 Cup Red, Green or Yellow Pepper (all three if desired)
2 TBSP Fresh Ginger, peeled and finely chopped
1 to 1/2 LB Chicken or Steak, cut into strips (Turkey or Pork may also be
used)
Heat Oil over medium-high heat in large skillet or Wok. Stir in ginger & garlic. Add meat, cook and stir 2-3 minutes. Stir in peas, carrots, broccoli and baby corn. Cover and cook for approx. 3 minutes. Add onions, peppers and water chest nuts. Stir fry until vegetables are tender crisp,
2-3 minutes. Then stir sauce and add to pan. Continue cooking and stirring until sauce thickens and is thoroughly heated. Pour over cooked rice.
Serves 6 to 8.
