pork-stir-fry (1).jpg

No takeout Chinese crispy pork

  • Servings: 4-6
  • Print

No takeout required

Recipe by delish.com


  • 1 lb
    pork, cut into 1/4 inch strips
  • 1 tsp
  • 1/3 cup
  • 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



Gluten free Egg Foo Young

  • Servings: 4-6
  • Print

Better than takeout and gluten free too!

Recipe by food.com



  • 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.

Sausage ragout in the crockpot

sausageragupasta1 (1).jpg


What could be better than slow simmered, savory pasta sauce?  It’s really easy in your crockpot.

Gluten and dairy free sausage crockpot ragout

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

* you can use beef broth instead of the wine but I recommend you use the wine if you can
*You can leave out the Mrs. Dash but it seasons the meat and sauce nicely
*the baking soda will cut the acidity of the sauce. You can omit it.


  • 1 tablespoon
    olive oil
  • 1 lb
    ground sausage, hot or mild
  • 1 28 oz can
    crushed tomatoes
  • 1 6 oz can
    tomato paste
  • 1 cup
    red wine*
  • 1 tablespoon
    Italian seasoning or to taste
  • 1 tablespoon
    Mrs. Dash original seasoning*
  • 1 teaspoon
    salt or to taste
  • 1-2 teaspoons
    minced garlic or to taste
  • 1 small onion
  • 1/2 teaspoon
    baking soda*

Cooking Directions

  1. Line a 6-quart crockpot.  Remove sausage from the refrigerator at least 30 minutes before cooking to allow to come to room temperature.  This will aid in the browning process.
  2. Pat sausage dry with paper towels.  Heat a large stainless steel skillet over medium-high heat.  Add a half tablespoon olive oil and heat until shimmering.   Place ground sausage in the pan and allow to brown, about five minutes. Do NOT disturb the meat.  When you see a brown crust starting to form, flip the meat over to the other side and let brown an additional 3-4 minutes.  Begin breaking up sausage and cook until no longer pink.  It’s very important to thoroughly cook the meat here.  The crockpot won’t get hot enough to cook it through.  Remove sausage to the crockpot.
  3. Reduce heat to medium. Add the additional half tablespoon olive oil to the pan and cook onions until soft.  Add garlic and cook until fragrant.  Add wine or broth to pan, and let reduce by half, scraping up any browned bits from skillet.  Pour remaining wine or broth and any browned bits into crockpot.
  4. Add crushed tomatoes, tomato paste, and seasonings on top of meat and onions.  Stir to incorporate.
  5. Set crockpot on high and cook for 20 minutes.  Reduce setting to low and continue to cook for additional 5-6 hours, stirring occasionally.
  6. *If sauce is too acidic, add 1/2 teaspoon baking soda in the last hour or so of simmering.  The sauce might bubble a little-that’s ok.
  7. Serve over your favorite gluten free pasta.
  8. You can’t overcook this sauce.  The longer it simmers, the better it gets.  And of course, it gets even better after a couple of days.

Easy crockpot Lo Mein


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


  • 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
  • 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.