Recipe: Stir-Fry With Gluten Free Teriyaki Sauce
I do love a challenge. Have you ever gone shopping for a Gluten Free Teriyaki Sauce? It’s a major challenge, right? Well, this recipe is not challenging at all. In fact, it’s downright simple.
For anyone who is on a Gluten Free Diet, this recipe comes together quickly for a perfect weeknight meal. The sauce only takes minutes to prepare (less time than it would take to find gluten free Teriyaki Sauce at the Supermarket) and the Stir-Fry is made with only 5 ingredients…broccoli, ground meat, fresh basil, garlic and fresh mushrooms.
Quick and basic but unbelievably delicious. Here in the Fox Household we would happily eat this every night of the week…it’s that good. When your ingredients are good, you don’t have to do much to pull off delicious.
And speaking of delicious, I believe fresh basil is essential in this stir-fry. If you have trouble finding it at your local grocer or produce market, try an Asian Market or Asian Food Store. I like the Thai Sweet Red Basil but regular green Basil (as pictured above) is also nice.
Now about one of the other ingredients…May is Celiac Awareness Month and to raise awareness, Campbell Company of Canada is challenging select bloggers and recipe developers to take part in the Campbell’s Gluten-Free Broth Recipe Challenge. The Campbell Company of Canada contacted me and provided me with product to develop this recipe. I was not compensated for my time. This new Campbell’s No Salt Added Ready To Use Vegetable Broth is the main ingredient in the Gluten Free Teriyaki Sauce. Note: leave extra broth in the carton and store in the fridge for up to 2 weeks, or freeze in small 1/2 – 1 Cup size freezer safe containers for future use.
If you are a regular reader of this blog, you will know that I advocate the use of fresh Real Foods but I’m also a realist and know that sometimes you just don’t have time to make every single bit of your meal from scratch. With no artificial colours or flavours and natural ingredients, I believe that this Gluten Free Campbell’s No Salt Added Ready to Use Vegetable Broth is a good compromise. I plan to keep some in my pantry for those times when I run out of my homemade vegetable broth.
Did you know that Teriyaki is a traditional cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar? Fish is mainly used in Japan, while chicken, pork, lamb, and beef is more often used in North America.
In North America, any dish made with a teriyaki-like sauce (often even those using foreign alternatives to sake), or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Grilling meat first and pouring the sauce on afterward is a non-traditional method of cooking teriyaki.
So there you have it, a new recipe for Non-Traditional North American Style Gluten Free Teriyaki Sauce and Broccoli Stir-Fry…phew, it takes longer to say, than it does to cook.
- ½ cup Campbell’s Gluten-Free Vegetable Broth
- 2 Tbsp gluten free soy sauce
- 2 Tbsp honey, or sweetener of choice
- 1½ tsp rice vinegar
- ½ tsp sesame oil
- ½ slice ginger, grated (about ½ tsp)
- 1 clove garlic, minced
- ½ - 1 Tbsp cornstarch (depending on how thick you like your sauce)
- 1 tsp sesame seeds (optional)
- neutral flavoured cooking oil of choice for frying
- 1 lb ground (minced) meat of choice (turkey, chicken, pork, lamb or beef) *** vegetarian option, see below
- 2 cloves garlic, minced
- 2 heads broccoli, stems peeled, sliced and head cut into florettes
- ½ pound mushrooms, cleaned and quartered
- 1-2 bunch(s) fresh basil, roughly chopped
- In a small saucepan, add vegetable broth, soy sauce, sweetener, vinegar, sesame oil, ginger and garlic. Stir until well blended.
- Add cornstarch, stir until blended. Cook on medium heat, stirring often, until mixture thickens (about 5 minutes).
- Remove from heat, add sesame seeds (if using), stir until blended. Set aside.
- On high heat, preheat a large wok or frying pan and add a teaspoon or two of oil.
- Add meat, cook until well browned, stirring often. Remove from heat, drain and transfer meat to a heatproof bowl, set aside.
- Return wok to high heat, add about 1 Tbsp oil, add broccoli. Cook stirring often (every minute or so), until the broccoli is bright green and stems are crisp tender.
- Add mushrooms and garlic, cook for 1-2 minutes, stirring constantly.
- Add cooked meat, stir. Add chopped basil, stir and cook for about a minute.
- Reduce heat to low, add Teriyaki Sauce and stir until well mixed. Cook for another minute.
- Serve hot on top of Roasted Spaghetti Squash, or Gluten Free Pasta, or GF Rice Noodles.
- Omit ground meat. Replace with 1 large can chick peas (drained and rinsed). Add chickpeas to wok after cooking the broccoli and mushrooms, just before adding the basil.
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