Gluten Free Garlic Shrimp Stir-Fry

shrimp stir fry
theglutenfreewifedotblog.wordpress.com

As I’m sure all you Gluten Free Eaters know, yummy Gluten Free Asian food is a HARD find! Over the last two years, my cravings have only grown. I’ve even had to take up Sushi Rolling (did you know the vinegar most restaurants/stores use for their “sticky rice” is made with WHEAT?) I couldn’t figure out why every time I ate Chinese food or Sushi, I kept having a reaction! #1. Gluten/Wheat is in the Vinegar/Oyster Sauce/Fish Sauce, and of course we know Soy Sauce! #2. MSG! Not only does it make those non-intolerant and non-Celiacs hungry in an hour or two, but Monosodium Glutamate also causes a reaction in those with an extreme, super sensitive gluten sensitivity. MSG is not just common in Asian food, but in nearly everything we enjoy! It can be found in snack foods, dressings, seasonings, etc. If you find yourself ordering/buying/cooking “Gluten Free” and still getting sick, it may not be a cross-contamination issue. Check your labels and ask your restaurants. A MSG reaction for me, is a much milder gluten reaction, but it may be different for everyone. I have the same digestive issues, inflammatory response, rash, and headache as gluten; however, it only lasts 24 hours as opposed to 3 days. If you are concerned with MSG, you may take one of my restaurant cards with you to prevent this ingredient (and others) from getting into your food. You can download one here, and simply fill in your allergies/foods you cannot eat. Hand it to your server, and they will pass it onto the kitchen. This is in hopes to prevent and educate more chefs on our condition/disease (Intolerants/Celiacs.) You can find these cards in both Spanish and English. I apologize, for getting off topic…back to MSG…

Common products containing MSG include:

Doritos
Other Chips (some Lays)
Campbells Soups
Frozen Dinners
Seasoning Blends (Not Mine :-)!)
Cold Cuts
Gravies
Ranch Dressing (Most Restaurants)
Salty Snacks
Johnsonville Sausages
And MANY MORE!
Other possible ways MSG may be listed:
Hydrolyzed Protein
Autolyzed Yeast
Glutamic Acid
Yeast Extract

 

****Many Fast Food Restaurants use MSG on their Fried Chicken Sandwiches (not that we can eat them,) Hamburgers, and French Fry Seasonings.

Because of how common both gluten and MSG is in all foods, but especially Asian cuisine, I have been working on a recipe as close to the “real thing,” and as delicious as that take out we all use to enjoy (before this infliction presented itself.) So here it is. Feel free to play around with the sauce ratios until your favorite salty to sweet taste is met. Also, always remember to taste as you go! Every brand of Worcestershire, Soy Sauce, Fish Sauce, Sweet Chili, and Ginger Dressing is different, so your measurements may need “tweaking.” Also, you can purchase all the ingredients at Whole Foods (more expensive,) or my favorites, and for the best price, at Sprouts, Kroger, Ingles, and if my overseas readers could please post where they shop for their Asian sauces, I’d be so grateful! I hope you enjoy this meal as much as I have.

Ingredients:
Sauce:
1 tbsp Ginger Salad Dressing
2 tbsp sweet chili sauce
1 tsp fish sauce
1 tbsp honey
1 tbsp worcestershire sauce
4 tbsp soy sauce
3 cloves minced garlic
Shrimp: 
1 tsp Paprika
1/4 tsp Pepper
1/8 tsp Ground Ginger
3 Cloves Minced Garlic
1/2 package Noodles (Thai Rice Noodles)
1 Package frozen Broccoli  (or fresh)
1-2 Chives or Green Onions
chicken and broccoli stir fry
theglutenfreewifedotblog.wordpress.com
Directions:
1. Pour all sauce ingredients and simmer on low, stirring frequently. (Taste to be sure you have the taste you’re looking for. Every brand of Worcestershire, Soy Sauce, Fish Sauce, Sweet Chili, and Ginger Dressing is different, so your measurements may need “tweaking.”)
2. Boil water for noodles. When boiling, add noodles, remove from heat and cook 8-9 mins stirring occasionally.
3. Once noodles in, Season each side of Shrimp, and Cook 2-4 mins on each side in skillet. When Shrimp have 1 min left, add 1/4 sauce and stir into skillet/Shrimp.
4. Cook/Microwave Broccoli (I put into bowl with 1 tbsp water, 2 tbsp GF soy sauce, and additional 1/8 tsp ginger.)
5. Optional, after Shrimp, cook egg to desired doneness. If over easy, break membrane (clear liquid around yolk, without breaking yolk.)
6. Place noodles in Wok (or Pot/Skillet,) add remaining sauce, Broccoli, Chives/Green onions. Top with Shrimp and Egg.
7. Enjoy!

 

chicken stir fry
theglutenfreewifedotblog.wordpress.com
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