Wok!

My original intention for this blog was to be an avenue for my thoughts.. 
But all I seem to come up with is food.  [No surprise]  So why fight it?  

I'm going to use this blog to share my gluten-free food adventures. 
If I happen to share some intelligible reflection along the way, then great.  

Since I last posted, I've made gluten-free apple crisp, gluten-free peppermint shortbread cookies, gluten free pasta & sausage-meat sauce, and a VERY spicy GF Asian stir-fry.  Stir-fries seem to be my thing..  I've never really messed one up.  I take a heated pan and roast garlic and peanuts in sesame oil.  I put those aside in a bowl.  Then I take my diced-up chicken breast [pre-marinaded in sauce] and brown it through.  I don't always have the time to marinade my chicken, but the longer, the more flavorful.  While the chicken's cooking through on medium heat, I microwave loose broccoli in a bowl for 4 or 5 minutes.  Just enough to get it tender.  Scott and I invested in an awesome Japanese rice-cooker, so that does all the work for me as far as the rice goes.  Once the chicken's cooked through, I toss the peanuts, chicken, and broccoli in a bowl and get the rice served up.  I honestly haven't found a stir-fry sauce that doesn't work in an Asian stir-fry. 
Here are the gluten-free ones I've found at various stores:

Two nights ago I made a stir-fry with a mix of these and it turned out SUPER spicy.  I had grated fresh ginger into the mix, and that certainly didn't help.  But Scott loves spicy, so he was thrilled.  By the way, the difference between GF stir-fry sauces and regular "off the shelves" ones are the soy content.  Soy sauce [most of the time] is made with wheat flour.  Others are made with barley.  True gluten-free ones avoid all no-no's like wheat flour and barley.  They taste exactly the same, they're just more expensive.  And harder to find.  But so goes the shopping experience of a dedicated gluten-free-er. 

This is how the chicken & broccoli stir-fry looked just before serving.  Sometimes I add canned baby-corn to bulk it up with veggies.  I've also used toasted almonds instead of peanuts to change it up. 
You can do almost anything with a stir-fry.  Seriously.

What stir-fry experiences have YOU had?