Allergy Friendly: Stir Fry!

Beef stir fry with ginger and garlic.

If you can’t have sesame and soy eating Chinese, Korean or other Oriental dishes is out. Here are some my favorite ways to adapt your favorite Chinese food to make them allergy friendly.

These recipes are free of soy, sesame, egg, dairy, nuts and either corn or wheat.

Start with a pot of your favorite rice cooked according to the package directions (I like brown rice).

Beef Stir Fry:
Next saute 1 1/2 lbs of  your favorite cut of beef cut into thin strips with salt and pepper. Throw a 6 cloves of garlic, 2 tbls. of fresh ginger root into the food processor and process until minced and add to the pan. Now add your favorite veggies – onions and peppers, broccoli and carrots, string beans, etc. Cook until the beef is done and the veggies are fork tender.

Chicken Stir Fry

Chicken Stir Fry

Chicken Stir Fry:
Begin by cutting uncooked chicken breasts into strips and saute with your oil of choice. Chop your favorite veggies – mushrooms, broccoli, carrots, onion, etc. Add the veggies to the pan stirring often. Next, prepare your sauce. Combine 2 cups of chicken stock, 1/4 cup of vinegar, 3 tbls. honey, salt/pepper (to taste), 2 tsp. garlic powder, crushed red pepper (optional). Whisk to combine. Add 2 tbls. of corn starch and stir into the sauce to thicken. (If you can’t use corn starch, then add some extra oil to your meat before you add your veggies and sprinkle 2 tbls. of flour (wheat or spelt) over the chicken. This will coat the chicken and combine with the fat to make a roux which will then thicken the sauce when you add it.) Pour over the meat and continue to cook over medium heat, stirring until thickened.

Click here to see my other allergy friendly recipes.

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