Everyone has their favorite Asian takeout restaurant. Tin Lung, a little place off Harlem Avenue, was our family favorite for Chinese growing up. The butter compartment of our fridge was proof-positive, since it contained a stockpile of the little sweet & sour, mustard, and soy sauce packets that always came with the takeout. I'd go in with my mom to wait for our usual order of beef and chicken chop suey, crunchy egg rolls, and steaming white rice and come out smelling like an egg roll myself.
Fortunately, there are several gluten free options when the taste for Chinese, Thai, or Japanese cuisine strikes. P.F. Chang's, Big Bowl, Wow Bao, and Ra Sushi are a few options in Chicagoland. I developed an addiction to Big Bowl's pad thai when pregnant with my daughter and now can enjoy it at home, since they've made their popular recipe available online.
This recipe is a quick one to pull together on a weeknight to satisfy your hankering for stir fry. Add a gluten free egg roll or dumplings from Feel Good Foods and one of Taste of Thai's gluten free toasted coconut fortune cookie as dessert, and you've got a complete takeout restaurant experience.
Stir Fry Vegetables with Pork
1 lb. pork loin, cut into cubes
1 can baby corn
1 can water chesnuts
3 carrots, sliced into thin wedges
1 head broccoli, cut into florets
1 clove garlic, minced
1 tsp ground ginger
1/4 cup low sodium gluten free soy sauce (La Choy, San-J)
2 tbsp honey
1/2 tsp sesame oil
1 tsbp vegetable oil (canola)
Cooked brown rice
toasted sesame seeds (for garnish)
In a small bowl, combine the honey and soy sauce. In a large skillet over medium high head, add the oil. Add in the cubed pork and saute until no longer pink. Remove from heat and keep warm. In the same skillet, add the sesame oil, vegetables, garlic, and ginger and stir fry. Return the pork to the pan and add the honey soy sauce mixture. Serve over cooked brown rice and garnish with a few toasted sesame seeds.
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