This weekend, a few of my sisters and I met up in Chicago for a bit of shopping and eating. We did a manage to squeeze in a little time to talk and walk as well, but that’s about it. And, it was a blast. Shopping with my little sisters is so much fun and really the only time that have time to scour the sale racks or the energy to try on all the possible fabulous finds. I also love eating good food especially with great people and we did more than a little of that…
Getting to and from the windy city, I took the train and highly recommend it to anyone traveling alone. I had oodles of time to read, study, take notes, think, plan, dream in relative peace and quiet as the train chugged along. The monetary cost was very comparable to driving, but the benefits for a weary woman were priceless. Plus, it was fun for the kids to have an excuse to go to the real train station.
Josiah had such a good time with Daddy, he has asked me to return to Chicago next weekend as well. I just might.
Eila has been complaining on and off for several months about stomach aches at school. Mostly after lunch, but sometimes in the morning too. At first, we thought it was nerves. Then we wondered if it might be something else, so we took her to the doctor, who said she is fine and that lots of young kids complain and it’s usually anxiety. Well, we were wondering if she might be having some indigestion or maybe something she is eating is upsetting her stomach. Our doctor recommended trying to eliminate some common problem foods (first gluten, then milk, then both, then eggs, soy, etc.) and see how she feels.
So, I thought that making stir fry would be one of the meals that we ate that was already gluten-free, but then I realized that the oyster sauce and the hoisin sauce that I usually use in my sauce both contain wheat flour. This recipe that I made up turned out to be better anyway.
Easy Stir Fry Recipe
3 T. peanut or vegetable oil
3 cloves of garlic, minced
1 t. grated ginger root
1/2 small onion, diced
8 oz. firm tofu, cubed
2 packages frozen stir-fry veggies
1/2 c. chopped toasted cashews
1/2 c. chicken broth
1 T. rice vinegar
1 T. red wine vinegar
1 T. sherry
2 T. honey
3 T. soy sauce (gluten-free)
1 T. corn starch
pinch white pepper
1. Mix sauce together in measuring cup or small bowl; set aside.
2. Heat large pan or wok over high heat and add 1 T. oil, when hot add aromatics (garlic, ginger and onion) and quickly cook them until fragrant then remove from pan and add to sauce mixture.
3. Add 1 T. oil (if needed) to pan and heat until just smoking. Add tofu and fry until browned on all sides. Remove from pan and set aside (on paper towel-lined plate).
4. Use final 1 T. oil in pan, reheating until smoking. Add vegetables and stir frequently until heated through.
5. Add sauce and tofu to veggies and simmer 3-5 minutes until thickened. Add cashews and serve over rice.