It’s been six months since I went gluten and (mostly) dairy free and I’m still not good at branching out and trying new recipes! I stick to boring things like stir fry, spaghetti on GF pasta, salad, etc. This is mostly because a lot of GF recipes call for odd (and usually expensive) ingredients. My brother Jeffrey gave me The Gluten, Wheat, and Dairy Free Cookbook for Christmas and this week Andrew and I both thoroughly enjoyed the following meal, slightly adapted from that book. The ingredients are all pretty standard, except, perhaps, for the GF soy sauce, which I keep on hand anyway. Enjoy!
- 1 red onion, peeled and finely chopped
- 1 1/4 c water
- 1 1/4 c GF vegetable stock (I used chicken bouillon)
- 1 1/4 c unsweetened pineapple juice
- salt and pepper
- 2 T ketchup
- 1 carrot, peeled and chopped
- 1/2 red pepper, cored and thinly sliced
- 1 yellow pepper, cored and thinly sliced
- 1 fresh jalapeno, seeded and minced
- 1 T grated ginger root
- 2 c stir-fry lean pork, cut into chunks
- 2 T GT soy sauce
- 1 T cornstarch
- 1 T red wine vinegar
- 1/2 c cilantro, chopped
Put the onion and water in a non-stick frying pan and bring to boil over high heat. Cook until the water has evaporated, then add the chicken broth and pineapple juice. Season with salt and pepper, stir in ketchup, and add the carrots, peppers, chili, and ginger root. Cook for five minutes, then add the pork and soy sauce. Cook for 3-4 minutes, stirring the ingredients frequently to make sure that they are evenly cooked and coated with sauce.
Mix the cornstarch and vinegar together. Stir this into the mixture and cook until the sauce is thick, clear, and coating all the ingredients.
Sprinkle with chopped cilantro and serve immediately over cooked brown rice.