Asian crockpot chicken

 

1487435785525.jpeg

picture courtesy of foodnetwork.com

 

 

Asian crockpot chicken

  • Servings: 4-6
  • Difficulty: easy
  • Print

Recipe by foodnetwork.com

*original recipe calls for five spice powder. If you want to use this, use two tablespoons and omit ginger and allspice.

*you can get gluten-free hoisin sauce from wok-mei on amazon.com

Ingredients

  • 8
    chicken drumsticks
  • 1/4 cup
    gluten-free hoisin sauce*
  • 1/4 cup
    honey or maple syrup
  • 3 tablespoon
    ketchup
  • 2 tablespoons
    tamari
  • 1 teaspoon
    allspice*
  • 1 teaspoon
    ginger
  • 1-2 cloves
    minced garlic
  • 2 tablespoons
    cornstarch
  • 2 tablespoons
    water

Cooking Directions

  1. Put chicken into a lined crockpot.
  2. Whisk sauce ingredients together.
  3. Pour over chicken.
  4. Cook on low for 4-5 hours, or until chicken is falling off the bone.
  5. Remove chicken to serving plate.
  6. Whisk cornstarch and water together. Slowly whisk into sauce until desired thickness.
  7. Serve with rice or noodles.

 

Advertisements

Crockpot Pepper Steak

cooked.jpg

 

Crockpot Pepper Steak

  • Servings: 6-8
  • Difficulty: easy
  • Print

Easy and flavorful

Recipe by recipecrock.com

*I used thinly sliced beef carpaccio. You do not need to brown the beef, but you can if you desire.

Ingredients

  • 2 pounds
    beef sirloin, cut into 2-inch strips*
  • 1-2
    garlic cloves, minced
  • 1/4 cup
    beef broth
  • 1 small
    onion, chopped
  • 1 large
    green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 14.5 oz
    can stewed tomatoes with juice
  • 3 tablespoons
    gluten-free soy sauce
  • 1 teaspoon
    sugar
  • 2 tablespoons
    cornstarch
  • 2 tablespoons
    water

Cooking Directions

  1. Put sliced beef into a lined crockpot, with onion, peppers and garlic and stewed tomatoes.
  2. Whisk together soy sauce and sugar and pour over meat and tomato mixture.
  3. Cook on low for 4-6 hours, or until beef is tender.
  4. In a small bowl, whisk together cornstarch and water. Stir into pepper steak until desired thickness.
  5. Serve over rice.

pork-stir-fry (1).jpg

No takeout Chinese crispy pork

  • Servings: 4-6
  • Print

No takeout required

Recipe by delish.com

Ingredients

  • 1 lb
    pork, cut into 1/4 inch strips
  • 1 tsp
    salt
  • 1/3 cup
    cornstarch
  • 2
    garlic cloves, minced
  • 1 tablespoon
    ground ginger
  • 3 tablespoons
    brown sugar
  • 3 tablespoon
    gluten free soy sauce
  • 1/2 pound
    snow peas, cut into diagonal slices
  • 1
    red bell pepper, diced
  • 3
    scallions, sliced
  • 1 tablespoon
    vegetable oil

Cooking Directions

  1. pat pork with a paper towel to remove moisture. In a medium bowl, add pork, season with salt, and mix with cornstarch until coated.
  2. In the bowl of a food processor, add garlic, ginger, brown sugar and soy sauce. Pulse until well blended and set aside.
  3. In a large skillet over medium-high heat, heat 1 teaspoon oil and cook snow peas and red pepper until tender, about 2 minutes. Remove and set aside on a plate.
  4. Return skillet to high heat and add 1 tablespoon oil. When oil is almost smoking, add the pork. Sauté until cooked through and pork is crispy, about 5 minutes. Reduce to medium heat, return vegetables and half the sauce. Stir quickly to coat the pork and vegetables in the glaze. (Watch carefully, as the sauce can burn due to the sugar.) If you want more sauce, add the balance. Garnish with chopped scallions and serve with steamed rice.

Better than takeout Gluten free Egg foo young

egg-foo-young.jpeg

 

Gluten free Egg Foo Young

  • Servings: 4-6
  • Print

Better than takeout and gluten free too!

Recipe by food.com

*optional

Ingredients

  • 1 cup
    chicken broth
  • 1 tablespoon
    gluten free soy sauce
  • 2 teaspoons
    granulated sugar
  • 1 teaspoons
    rice vinegar
  • 1 tablespoon
    corn starch
  • 1 teaspoon
    sesame oil
  • 6
    eggs slightly beaten
  • 1/4 cup
    green onion, sliced
  • 1 cup
    fresh bean sprout*
  • 4
    water chestnuts, minced*
  • 1/3-1/2 cup
    minced ham, chicken or shrimp
  • 1 teaspoon
    soy sauce
  • 2-3 tablespoons
    cooking oil with high smoke point

Cooking Directions for the Egg foo young

  1. Mix eggs, vegetables, meat and 2-3 tablespoons soy sauce.
  2. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  3. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
  4. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.

For the sauce:

  1. In a pan, heat broth, 1 tablespoon soy sauce, sugar and vinegar.
  2. In a bowl, blend cornstarch and water.
  3. Add to sauce and cook, stirring, until sauce bubbles and thickens.
  4. Stir in sesame oil
  5. Serve with hot Egg Foo Yung.

Gluten free Sesame Shrimp

ginger-sesame-garlic-shrimp-vertical-a-12001 (1).jpg

 

This is a really easy recipe to make.  If you miss Chinese takeout, this will definitely satisfy your craving.

Easy Gluten free Sesame Shrimp

  • Servings: 2-4
  • Difficulty: easy
  • Print

A great gluten free Chinese takeout alternative

Ingredients

  • 1/4 cup
    gluten free soy sauce
  • 2 tablespoons
    rice wine
  • 2 teaspoons
    light brown sugar
  • 2 tablespoon
    olive oil
  • 1 teaspoon
    sesame oil
  • 1-2 teaspoons
    minced garlic*
  • 1 tablespoon
    ground ginger
  • 1 lb 16-20 count
    peeled and deveined shrimp
  • 1 tablespoon
    grape seed oil*
  • 3
    green onions, sliced
  • 1 tablespoon
    toasted sesame seed
  • 1/2 package
    rice noodles, softened*

Cooking Directions

  1. Marinate the shrimp: In a medium bowl whisk together the soy sauce, seasoned rice vinegar, and brown sugar until the sugar has dissolved. Then whisk in the olive oil, sesame oil, minced garlic, and grated ginger. Place the shrimp in the bowl with the marinade. Toss to coat with the marinade and chill until ready to cook, about 15-30 minutes.
  2. Toast sesame seeds: If you haven’t already done so, toast the sesame seeds in a small sauté pan over medium high heat until lightly browned.   Use a dry pan.
  3. Stir-fry shrimp and green onions: Heat cooking oil in a large stick-free sauté pan or wok (you can use a stainless steel frying pan) on high heat. When the oil is shimmering hot, almost smoking, use a slotted spoon to move the shrimp from the marinade into the hot pan. (Watch out, it will splatter.) Stir-fry for a minute.
  4. Continue to stir fry, turning the individual shrimp over if necessary, until the shrimp are pink and just cooked through. No more than 2 minutes max total cooking time, a minute on each side.   Be careful not to overcook the shrimp.
  5. Reduce marinade: Remove shrimp from pan and transfer to a serving bowl. Place the remaining marinade in the hot sauté pan and simmer it until it has reduced to a syrup.  Let simmer on medium until sauce is reduced by about half; be careful not to burn it!
  6. *To cook the rice noodles, soak in boiling water for 10-20 minutes, or until softened.
  7. Add the rice noodles to the skillet, and toss to coat.  Cook over low heat until noodles are just beginning to absorb the liquid.  Add the shrimp back into the skillet and toss everything together.  Serve.
  8. *use more or less garlic to taste

Easy crockpot Lo Mein

img_0186.jpg

Craving Chinese?  This will fit the bill!

Easy crockpot Lo Mein

  • Servings: 4-6
  • Difficulty: easy
  • Print

You won’t miss takeout with this easy crockpot recipe

You can get gluten free oyster sauce from Wok Mei at Amazon.com

***** stars

Ingredients

  • 2 pound
    pork shoulder
  • 1 package
    frozen asian style vegetables (with or without sauce)
  • 1/3 cup
    gluten free soy sauce
  • 1-3 cloves
    garlic, minced
  • 2 tablespoons
    brown sugar
  • 1 tablespoon
    gluten free oyster sauce
  • 1 tablespoon
    chili sauce
  • 1 tablespoon
    ground ginger
  • 1 teaspoon sesame
    oil
  • 1 box
    gluten free spaghetti

Cooking Directions

  1. Line a large crockpot with a liner. Spray with cooking spray.
  2. Put pork shoulder in crockpot. Mix sauce ingredients together in a medium bowl and pour over pork loin.
  3. Cook on high for 30 minutes. Reduce to low and cook an additional 5-6 hours, or until pork shreds easily.
  4. Remove pork from crockpot and shred. Return to crockpot.
  5. Cook vegetables according to package directions. Add to crockpot.
  6. Cook pasta according to package directions; drain Toss with pork mixture.
  7. Serve.