Shannon Yee

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

sauce:
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.