Cashew Chicken

2 lb. cooked Gluten Free Chicken Nuggets
1 large onion(sliced)
2 green bell peppers(cut into half inch pieces)
2 cups cashews
5 green onions

2 cups chicken broth
2 TBSP gluten free oyster sauce
1 TBSP sugar
2 TBSP gluten free soy sauce
1 tsp pepper
4 TBSP Cornstarch

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ make sauce, in a cup, mix broth, oyster sauce, sugar, soy sauce, pepper and cornstarch
2. Heat Wok over high heat for 30 seconds.
3. Add 1Tbsp oil for frying.
4. stir fry Onions for 10 minutes.
5. Add Bell Peppers and stir fry another 3 minutes.
6. Add sauce and bring to a boil until thickened.
7. In a large bowl mix Sauce, chicken, cashews and green onions till coated evenly. Serve with rice.


Tomato Beef

I’ve found I don’t cook with nearly enough beef. unless its ground beef? so I’ve decided to try a little bit this week. yesterday I made steak, today is this. Next couple days are going to be pork though, and if I can come up with something decent, I’ll try posting those recipes as well.
1 lb boneless beef sirloin
2 C. (6 oz) snow peas (aka. Chinese Peas)
2 medium Tomatoes
1 medium Onion
1 Tbsp Ginger

2Tbsp gluten free soy sauce
1 Tbsp Sesame Oil
1 tsp Corn Starch

1 C. Beef Broth
2 Tbsp Brown sugar
1 Tbsp corn starch
1 Tbsp Cider Vinegar

1. mix marinade together. cut beef against the grain into 1/8th inch strips. Cut each strip into about 2 inch lengths. marinate for 20 minutes.
2. mix sauce. cut onion and tomato into 1/2 inch wedges.
3. add 1 Tbsp oil to wok. Stir fry ginger for 30 seconds. Add the meat.
4. stir fry meat for approximately 3 minutes, until it is no longer pink. Set aside.
5. add another Tbsp of oil to the wok. stir fry onions for about 3 minutes.
6. add snow peas and stir fry 3 more minutes.
7. stir in sauce and bring to a boil and allow to thicken.
8. add the meat back in, along with the tomatoes. Allow the tomatoes to heat all the way through. Serve over rice or noodles.

Moo Goo Gai Pan

Moo Goo Gai Pan, or Sliced chicken and mushrooms is one of my favorites. I’ve tried a few recipes in the past, and I’ve come to the conclusion that I’ve been over complicating a recipe that should be much simpler.

1 lb chicken
1 TBSP ginger, minced
2 cloves garlic, minced
8oz fresh mushrooms, sliced
2 cups fresh broccoli florets

1 C. chicken stock or broth
2 TBSP corn starch
1 tsp sugar
1 tsp Fish sauce

1. add tablespoon of oil to wok. stir fry broccoli and mushrooms for 1 minute. set aside.
2. add another 1-2 tablespoons oil to wok, stir fry garlic and ginger until becomes fragrant, about 10 seconds. Add chicken. stir fry till no longer pink, about 5-7 minutes.
3. add sauce, bring to a boil and allow to thicken. Add vegetables back in, stir and serve.

notes: feel free to add a little extra broccoli, or some other vegies such as bamboo shoots(drain and rinse to remove tinny taste), water chestnuts(also drain and rinse), baby corn, carrots, green onions or others. Don’t use frozen vegies unless you have to though. save your frozen vegies for something else that won’t benefit from their freshness. And in the same vain, don’t overcook your vegies, you only need to stir fry most a short time.

Pot Stickers


ok, so this is my second try making pot stickers. My wife and I enjoyed them immensely tonight, even though I did complain a bit about how long I was working on them, though to be honest, it wasn’t actually all that bad, it just took a few steps. mix meat, make wrappers, cut wrappers, fill wrappers, cook them. Although, I do have to say, it could have been worse, my wife mixed a double batch of the flour mix last week for the pizza I had made, so we had plenty already made for the wonton wrappers. I also made up some dipping sauce for these things, which I’ll list the ingredients for, but to be honest, I couldn’t even begin to tell you how much of anything I used.

1/2 lb. ground sausage
1 1/2 tsp fish sause
1 tsp sesame oil
1 small onion
1 cup shredded cabbage
1 1/2 tsp minced ginger
1 1/2 tsp gluten free soy sauce(most contain wheat, so be careful. WARNING! WALMART GREAT VALUE SOY SAUCE IS NO LONGER GLUTEN FREE)
3 green onions
1/2 tsp pepper
30 gluten free round wonton wrappers
2 cups gluten free chicken broth
2 Tbsp vegetable oil
1. mix all ingredients except wrappers, oil and broth together in a large bowl
2. fold wrappers over pinching the top closed, and pleat the sides to seal(this site is a good example…here)
3. over med-high heat, heat oil and place pot stickers in hot oil carefully and let the bottoms become golden brown.
4. pour in broth covering partway up the pot stickers and cover. let steam 10 minutes then remove the lid. cook until remaining liquid is gone.
5. serve.

alternately, after step 2, you can freeze the pot stickers to cook later. cooking time may need adjusted however. Place pot stickers on a cookie sheet or a plate in the freezer in a single layer until they are frozen about an hour I think. once they are frozen, you may transfer them to a bag or other container to protect them from the freezer. if you try placing them in a bag before they are frozen like this, they will all stick together in one huge mass.

dipping sauce
the very simplest dipping sauce would be to just use a bit of soy sauce, however, these tend to soak up soy sauce far too quickly, so its best to at least add a little sesame oil to prevent the soy sauce going on too heavy, and to give it a little extra flavor. that being said, this is what I used for my sauce.

soy sauce
sesame oil
fish sauce
garlic powder
ginger powder
crushed red pepper

Wonton Wrappers

ok, so I’ve been meaning to make these again for a while. the first time I ever made them, the wrappers turned out terrible, I didnt roll them out thin enough, and they were crumbly too. that could have been from the fact that the first batch didnt have enough water in them so they were too dry? also I have absolutely no idea what flour I used for that batch. It may have been the wendy wark mix? but it may have been before I discovered that too, I’m not sure. The wendy wark flour mix since I discovered it has been a real life saver, so many more things become possible with it, but its still not perfect, so I’ve been experimenting lately as you may have read. anyway, I made these with my latest flour mix that I posted a week or two ago, and the pot stickers I made with these wrappers came out pretty dang good.

If you want some gluten free potstickers as well, you can find my potsticker recipe here

makes 30 – 3inch round wrappers
2 cups gluten free flour mix
1 large egg
1/2 tsp salt
1/2 cup water (give or take, you might want to start out with a 1/3 of a cup and work your way up)
1. combine gluten free flour and salt.
2. make a well in the center and pour the egg and part of the water into the well. mix
3. slowly add more water until dough starts to stick together
4. knead for a couple minutes till you have a solid ball, if it is sticky, add a little flour at a time till it becomes the right texture.
5. roll out the dough flat, about 1/16th of an inch(I used a fondant roller with a couple 1/16th inch guide on it to make life easier. you can find fondant rollers in most any cake decorating section at craft stores, or even walmart for around 3 bucks)
6. cut dough into circles or squares depending on what you want to use them for, and cover them with plastic wrap, or a damp towel right away.

Rice Seasoning

2 sheets nori (seaweed)
1/3 cup toasted sesame seeds
1 tsp sugar
1/3 cup dashi fish mix(you can find it in some oriental sections of grocery stores, or you’ll have to find an asian market near you. this mix is used to make fish stock for soups and such. you could also used other dried fish instead, or even dried shrimp)
1. cut or crumble nori until they are all 1/8th to 1/4th inch size flakes.
2. mix all ingredients together and store in an air tight container. when ready to use, sprinkle on top of rice, or mix it with rice while its cooking.


This is my effort at gluten free udon. I don’t really have the right japanese cookware, so this is really just an approximation. In the recipe it calls for gluten free cooking wine, mirin should be used(a sweet rice cooking wine) I have no idea which brands are available gluten free of this, so I used cooking wine that I knew was gluten free. the holland house cooking wines have gluten free on the label(I’ve never used much cooking wine so I can’t tell you how this brand compares, but I at least know its gluten free) Be careful not to get the non wines though, their vinegars and some other products I am pretty sure are not gluten free.

Serves 4

1/2 lb chicken, cooked cut into bite sized strips.
4-8 mushrooms(I like having two mushrooms per person instead of just one, so I use 8 )
4 green onions (cut into 2 inch lengths, or smaller if desired)
4 eggs
4 cups dashi stock(1 tbsp bonito dashi mix plus 4 cups water) or chicken broth
4 oz gluten free spaghetti noodles
1/4 C gluten free cooking wine(see notes above)
1 Tbsp Sugar
1. Boil noodles according to package directions
2. bring to a boil broth, soy sauce, cooking wine, and sugar
3. in bottom of a bowl place noodles. on top of noodles, place chicken, mushrooms, and green onions.
4. to make sure the egg cooks properly, crack it into the boiling broth. Remove from heat and let stand covered for 2-3 minutes.
5. Pour soup and an egg or two into each bowl. Serve.