Have I mentioned how much we miss Chinese food since going gluten-free? Our daughter is from China for goodness sake! #ironic A few tweeks to this oldie but goodie recipe, however; and we are able to enjoy Chinese food again!
2 lbs. boneless, skinless turkey breast (pork works well too)
2 tsp. gluten-free cornstarch
3 Tbls. gluten-free soy sauce
3 Tbls. dry sherry
1 whole red bell pepper sliced
6 scallions chopped
3 Tbls. grated fresh ginger (can also use minced)
1 Tbls. peanut oil
2 tsp. minced garlic
1 package gluten-free rice noodles (I like Annie Chun brand)
1 small zucchini sliced
1 cup organic, low sodium chicken stock
2 Tbls. sesame oil
Cut turkey into narrow strips.
Make a paste of cornstarch and a little soy sauce. Add remaining soy sauce and sherry and marinate turkey in mixture while you move on to the next steps.
Wash and seed whole red pepper. Chop the pepper and scallions. Grate ginger. Stir-fry red pepper, scallions and ginger in peanut oil with garlic for about 30 seconds.
Drain marinade from turkey and reserve. Add turkey pieces to vegetables and stir-fry for 2-4 minutes, depending on size of pieces.
Wash and trim whole zucchini. Slice zucchini and add to turkey mixture. Stir-fry for 1 minute.
Cook rice noodles according to package or a few minutes less.
*Tip: When cooking gluten-free pasta, I find it turns out better if I cook for less than the time specified on the instructions, stir frequently, and rinse with cool water to remove any excess starch.
Drain noodles and rinse.
Add marinade and stock to turkey; cook, stirring 1-2 minutes, until mixture thickens slightly.
This delicious dish will feed our family of 4 (1 flew the coop) and IF there are any leftovers, it’s even better the next day. Enjoy!