Moo Shoo Pork Wrap

  "A very quick and easy version of Moo Shoo Pork using a tortilla in place of a Chinese pancake"

Recipe By     : Ellen M. Davis
Serving Size  : 4    


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             tablespoon    vegetable oil
  1             teaspoon       vegetable oil
  1             pound           pork loin
  1             teaspoon       cornstarch
  1                                  garlic clove -- minced
  16           ounces         Broccoli Slaw
  1                                  red bell pepper -- julienne
  10           ounces  sliced mushrooms
  10           ounces  coleslaw
     1/2       cup               oyster sauce
  3                                  green onions -- sliced
  4             large             tortilla GF
  4             tablespoons  hoisin sauce -- - gluten free
     1/4       cup               hoisin sauce -- - gluten free/for dipping

Heat large, deep skillet or wok over high heat. Add 1 tablespoon oil and heat until almost smoking. Toss pork with cornstarch in medium bowl. Add pork to skillet and cook, stirring, until beginning to brown, 3 to 4 minutes. With slotted spoon transfer pork to a bowl.

Add remaining 1 teaspoon oil to skillet; add garlic and cook 15 seconds. Add vegetables and Stir-Fry Sauce to skillet. Cook, stirring frequently, until vegetables are tender-crisp, 5 minutes. Return pork to skillet and cook 1 minute more. Transfer to serving bowl and sprinkle with green onions.

Wrap tortillas in paper towel and microwave on High 1 1/2 minutes.

To serve, spread Hoisin sauce on tortillas, spoon on Moo Shoo Pork and roll up.


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Per Serving : 802 Calories; 24g Fat (26.0% calories from fat); 34g Protein; 117g Carbohydrate; 11g Dietary Fibre; 42mg Cholesterol; 2412mg Sodium.  Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 4 Fat; 1 1/2 Other Carbohydrates.

Gluten Free Chicken Teriyaki

                   

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon       olive oil
  4               4 oz           chicken breast, no skin, no bone, R-T-C -- skinless chicken breasts
  1         tablespoon      molasses
  1         tablespoon      honey
     1/2           cup         soy sauce -- Gluten Free
  3        tablespoons     apple cider vinegar
     1/2           cup         water
  1           teaspoon      ground ginger
  2             cloves        garlic -- minced fine
     1/8      teaspoon     black pepper
  2          teaspoons     cornstarch
  2          teaspoons     water

Place the chicken in an oiled deep skillet with cover, brown chicken. Add 1 cup water, soy sauce, molasses, honey, vinegar garlic, ginger and pepper. Turn chicken a few times to coat well in the soy sauce mixture.

Cover and cook on low for 10-15 minutes, turning the chicken 5 minutes to ensure even cooking.

Once cooked, remove the chicken from pan, cut up into bite sized pieces, and set aside.

Pour the liquid from the slow cooker into a saucepan and bring to a boil.

In a small bowl, whisk together cornstarch and chicken stock until combined.

Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer.

Allow the sauce to thicken for 2-3 minutes, then add the chicken to the pan.

Toss to coat the chicken with the sauce, and let heat through.

Serve over rice with vegetables.

Enjoy!

Source:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
S(Internet Address):  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/2015/08/gluten-free-chicken-teriyaki.html"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
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Per Serving : 223 Calories; 6g Fat (26.0% calories from fat); 27g Protein; 14g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 2121mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Beef and Broccoli Stir Fry

Recipe By     : Ellen M Ennis Davis
Serving Size  : 6   
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound         beef -- thinly sliced
  1                                 onion -- sliced
  2                                 green onions -- sliced diagonally
  2                                stalks  celery -- sliced diagonally
  1           teaspoon       garlic -- minced
  8             ounces        mushrooms -- quartered
  2            bunches       broccoli -- cut up
  3        tablespoons     sodium reduced soy sauce
  2               cups          rice noodles -- steamed
  2        tablespoons     oyster sauce
  2        tablespoons     olive oil
  1                                green bell pepper -- sliced
  2                                carrots -- sliced diagonally
                        water

Cut beef into thin slices. Fry slightly in a wok. Remove and set aside.

Using the same oil, put in onions, green onion and garlic. Saute for a few minutes, then add in celery, green pepper and carrots. Saute until carrots are almost done. Add water (if needed).

Add in oyster sauce, soy sauce, mushrooms and previously fried beef. Put in noodles and cover wok and let cook 5 min.

Put in broccoli and cover wok. Cook only until broccoli turns dark green. Then mix up broccoli with the rest of ingredients.

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Per Serving : 685 Calories; 33g Fat (42.4% calories from fat); 29g Protein; 72g Carbohydrate; 10g Dietary Fibre; 51mg Cholesterol; 2230mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 5 Fat.

Jian Bing 煎饼 (Chinese Breakfast Crepe)

Jian Bing 煎饼 (Chinese Breakfast Crepe)

This recipe is inspired by the Chinese Street Vendors so it's quick and delicious. Similar in technique to the sweet French or Japanese Crepe popular from street vendors in large cities around the world;Jian Bing is a spicy savoury treat."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6     Preparation Time :0:15
Cuisine:  "Pastas and Dumplings"
Categories    : International, Chinese, Corn Free, Dairy Free, Gluten Free


  1/2       Cup  Millet Flour
  1         Cup  Rice Flour
  1         Teaspoon  Baking Powder -- gluten free
  1         Pinch  Salt
  3 1/2     Cups  Soy Milk
  2         Eggs
  2         Teaspoons  Vegetable Oil
  1         Tablespoon  Water -- if needed
  1/4       Cup  Hoisin Sauce
  1         Tablespoon  Water
  2         Teaspoons  Sriracha Sauce -- or to taste
  1         Tablespoon  Water
            Coconut Oil -- for pan
  4         Egg -- beaten
  6         Green Onion -- sliced
  1/4       Cup  Fresh Cilantro Leaves -- chopped
  1         Red Bell Pepper -- chopped fine
  8         Crackers -- or You Tiao (Chinese Crullers)


Mix together flour

Whisk together rice and millet flour, baking powder and salt in a bowl. in
another bowl add 2 eggs, soy milk, and  oil whisk together until combined.
Whisk the wet ingredients into the dry to make a thin batter the
consistency of heavy cream. add a little more water if necessary.

Oil a large non- stick skillet generously with coconut oil, and heat over
medium-low heat. Pour the batter into the skillet, and roll pan around to
spread batter evenly to make a thin crepe. Cook the crepe until firm about
a minute or two.

Break egg into a small bowl and lightly beat. Pour the egg evenly over the
crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle
the crepe with green onion, peppers and cilantro and crackers..

Fold crepe in half and spread with hoisin sauce and chili sauce. Fold
crepe again to form a wedge shape wrap in paper for a savoury treat on the
go.

NOTES : Jia-n bing  (煎饼) literally means ‘shallow-fried thin bread’
       
The street vendors have a wonderful crepe cooker some wonderfully ingenious DIY rigs and other commercially made. Some turn automatically, others are turned by hand     and some are stationary. As I don't own or have access to such a kitchen utensil so I used a 13" non stick pan.

Serving Ideas : In the standard Jian Bing you need an egg, something green, eg. green onion and  or cilantro; something spicy eg. Sriracha Sauce or chili paste; something a little savoury eg. Black Bean Paste, Hoisin Sauce or Oyster Sauce and to end off you must have something a little crunchy eg. Báocuì – A kind of a crispy fritter like cracker made of potato dough.Chinese Crackers, the very popular You Tiao or Chinese Crullers, (available in Asian section of most grocery store or China Town) fried wontons wrappers, sunflower seeds or toasted nuts.

There are no rules to what you put into these great crepes, it all depends on what's available, how hungry you are. if you want your Jian Bing for a snack or a meal. You can fill it with all sorts of veggies, proteins and or condiments; pile it on and enjoy                                   

PS Just for fun I printed out a page from a Chinese Newspaper and folded it into a take out package

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Per Serving : 311 Calories; 10g Fat (29.7% calories from fat); 13g Protein; 42g Carbohydrate; 4g Dietary Fiber; 187mg Cholesterol; 404mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.