This dinner didn’t come out exactly how I had expected it too, but that’s ok because every cooking experience is part of learning. You can always try and make something better next time. This dish is shrimp stir fry. Stir fry’s are easy to make and since gluten free chinese food is hard to come by, this is one way of getting that flavor back into your life.
This stir fry included:
- 2 chopped onions
- 2 chopped peppers
- 1 bag of fresh snap peas
- 1 can of baby corn
- 1 bag of bean sprouts
- 1 bag of frozen asian vegetable mixture
- 2 small cans of pineapple in 100% juice
- corn starch
- garlic powder
- fresh ginger
- 1lb bag of shrimp (I used cooked jumbo that I defrosted and added towards the end of cooking the remaining vegetables)
- soy sauce (gluten free)
- sezchwan sauce (gluten free)
This mixture made a ton of stir fry. I have lots of leftovers. First saute all of the fresh vegetables, then add in the frozen vegetables and the soy sauce and szcheuan sauce. All of this will need to be to taste because the szecheuan sauce is very spicy and not everyone likes this style of sauce. Towards the end add in the baby corn and shrimp to get heated through. Then add in 2-3 tsp. of corn starch to thicken the sauce a little bit.
I served my stir fry over shirataki noodles. You have to like the taste and consistency of these, but they are low in calories and to me a good stand if for rice in this kind of a dinner. Do you have any gluten free stir fry sauce secrets?