Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Gluten-Free Makeovers (60 page)
Tip
:
Rice, beans, and guacamole make wonderful side dishes to this meal.
Avoiding Dairy?
Replace the ricotta cheese with refried beans and use dairy-free mozzarella cheese (see Simple Substitutions, page 267).
Dairy-free
No need to
wait for a Chinese New Year celebration to make this delicious dish. It will impress your guests and make your taste buds sing. If you can’t have shrimp, try using cubes of uncooked chicken breast or firm tofu, cubed.
½ teaspoon coarse salt
¼ teaspoon sugar
1 teaspoon toasted (dark) sesame oil
Freshly ground pepper
½ tablespoon cornstarch
2 egg whites, beaten until frothy (reserve yolks for batter below)
1⅓ pounds large shrimp (21 to 30 per pound), peeled and deveined
2 egg yolks, lightly beaten
3 tablespoons cornstarch
2 teaspoons water
½ green bell pepper, cut into ¼-inch cubes
½-inch-long piece fresh ginger, peeled and minced
2 scallions (white and light green parts only), minced
3 garlic cloves, peeled and minced
¼ to ½ teaspoon red pepper flakes
2 tablespoons rice vinegar 2 tablespoons sugar
2 tablespoons gluten-free chicken broth (see Pantry, page 277)
3 tablespoons ketchup
1 teaspoons salt
1 teaspoon toasted (dark) sesame oil
1 cup vegetable oil for deep frying
Make the marinade: Combine the salt, sugar, sesame oil, pepper, cornstarch, and egg whites in a large bowl. Add the shrimp and toss to coat. Let stand for 30 to 60 minutes.
Make the batter: Combine the egg yolks, cornstarch, and water in a small bowl; set aside.
Make the vegetable mixture: Combine the green pepper, ginger, scallions, garlic, and red pepper flakes in a medium bowl; set aside.
Make the seasoning mixture: Combine the vinegar, sugar, broth, ketchup, salt, and sesame oil in a small bowl; set aside.
Heat 1 cup of vegetable oil in a wok or deep frying pan over medium-high heat until the oil is very hot. Drain the shrimp from the marinade, discarding the marinade. Dip in the batter and then drop into the oil a handful at a time. Cook for 2 minutes, turning once. Remove with a slotted spoon and place on a paper towel to drain. Repeat until all the shrimp are cooked.
Drain off all but 2 tablespoons of the oil. Return the wok to medium-high heat and add the vegetable mixture. Toss for 1 minute. Stir in the seasoning mixture. Add the shrimp and toss to coat. Heat briefly. Serve immediately with steamed white rice.
Dairy-free
and
Egg-free
This family-style
dish has it all: protein, vegetables, and a tangy sauce. It was a dish I loved to teach to my Chinese cooking students years ago because the ingredients are readily available—there is nothing weird to buy—and because this was an Asian recipe that was within my own reach when I replaced the soy sauce with my own gluten-free version.
1 teaspoon dry sherry
½ teaspoon kosher salt
½ teaspoon sugar
1 tablespoon cornstarch
1 whole boneless skinless chicken breast, cut into 1-inch cubes
¼ cup ketchup
2 teaspoons wheat-free soy sauce (see Pantry, page 276)
½ teaspoon kosher salt
2 tablespoons sugar
2 tablespoons rice wine vinegar
1½ teaspoons toasted (dark) sesame oil
1 teaspoon molasses
¼ cup gluten-free chicken broth
2 tablespoons vegetable oil
¾ cup walnut halves
3 teaspoons sugar for coating walnuts
4 to 6 tablespoons vegetable oil for frying
1 walnut-size piece fresh ginger, peeled and minced
2 garlic cloves, minced
2 green onions (white and light green parts only), chopped
2 carrots, peeled and cut into julienne strips
1 red bell pepper, seeded and cut into julienne strips
½ pound snow peas, trimmed
Make the marinade: Combine the sherry, salt, sugar, and cornstarch in a large bowl. Place the chicken in the marinade and toss. Set aside while preparing the remaining ingredients, about 30 minutes.
Make the sauce: Combine the ketchup, soy sauce, salt, sugar, vinegar, sesame oil, molasses, and broth; set aside.
Make the sugared walnuts: Heat 2 tablespoons oil in a wok. When hot, add the walnuts. Stir-fry until the nuts darken. Add the sugar. Toss briefly and remove with a slotted spoon. Discard the remaining oil and wipe out the wok.