Photos by Matthew Strauss
With a new generation of NO’s to all kinds of foods, what are we supposed to eat if we’re trying to avoid them? In my household alone there’s about 10 solid no’s – and the list seems to be growing.
My husband and I love food, but most importantly food with great intense flavors. I want my kids to enjoy the same food palate that otherwise gets muted with these food challenges. This means doing research to see which products meet the approved list – checking labels for those hidden sugars and “not so good” ingredients.
It is getting easier with the availability of so many options and food substitutes we can use to recreate favorite dishes, making them delicious and memorable again. Don’t be afraid to dabble with unfamiliar spices and herbs to create the intense flavors that help elevate the food experience.
Here are some of my family’s favorite Chinese recipes with no soy, dairy, refined sugars nor gluten. I hope I am enticing you to make these at home and to put your own twist on dishes to meet your dietary needs.
MONGOLIAN BEEF
Ingredients
1 pound flank steak
¼ cup cornstarch or arrowroot
2 teaspoons avocado oil
½ teaspoon ginger, minced
1 tablespoon garlic, minced
½ cup coconut aminos or
Braggs aminos (soy-free sauce)
2 tablespoons rice wine
½ cup water
½ cup coconut sugar
½ teaspoon red pepper flakes
(optional)
About 1 cup avocado oil
2 green onions, sliced
1 medium onion, sliced
1 cup broccoli crowns, blanched
Slice the flank steak against the grain into ¼-inch-thick slices. Tilt the knife blade at a 45-degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).To make the sauce, heat 2 teaspoons of oil in a sauce pan. Add ginger and garlic, stir fry 10 seconds. Add the amino sauce, wine and water. Add coconut sugar and dissolve into the sauce. Add red pepper flakes if using. Bring the sauce to a boil for 2-3 minutes. Remove from heat.Heat about 1 cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes.
Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok except about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak and broccoli to the wok and pour in the sauce. Cook while stirring until the sauce begins to bubble.Serve over brown rice or quinoa.
ORANGE CHICKEN
Orange Sauce:
3 tablespoons GMO-free cornstarch (or arrowroot),
mixed with 2 tablespoons cold chicken stock or cold water
1 cup mild honey
½ cup fresh orange juice
½ cup rice wine vinegar
2½ tablespoons coconut aminos or Bragg’s aminos
2 tablespoons lemon juice
1 cup chicken stock
2 teaspoons fresh ginger, grated or minced
¼ teaspoon garlic powder
Pinch of red chili flakes
Zest of 1 orange
Zest of 1 lemon
Crispy Fried Chicken:
1 pound chicken breasts
4 tablespoons GMO-free cornstarch or arrowroot
3 eggs, beaten well
1 clove garlic, minced
2 tablespoons almond milk
2 cups gluten-free, all-purpose flour
Sea salt and freshly ground pepper to taste
Avocado oil for frying
Sesame seeds for garnish
Sauce:
In a small bowl, stir the cornstarch with about 2 tablespoons of the cold chicken stock (or water) to form a paste and set aside. In a medium saucepan, combine all other ingredients and bring to a simmer over medium-high heat, whisking regularly. Slowly pour the cornstarch mixture into the orange sauce while whisking. Lower heat to medium-low and continue to stir. When the sauce has thickened, remove and set aside.
Chicken:
Cut chicken into bite-sized pieces and pat dry. In a zip-top bag, toss chicken in the cornstarch until completely coated. In a bowl, whisk the eggs, garlic and almond milk together. In another bowl, mix flour, sea salt and pepper.
In a large frying pan over medium to medium-high heat, heat 1½ to 2 cups of avocado oil. Remove chicken from the bag, place in egg mixture and then coat in flour mixture. Shake off any excess flour and place chicken in the hot oil, being careful not to overcrowd the pan to ensure each piece gets crispy and golden. Cook until chicken is golden brown. Remove chicken and place on a paper towel to absorb the excess oil. Toss chicken in the orange sauce and garnish with sesame seeds.
Serve warm over brown rice or quinoa.
Lucia Schnitzer and her husband, Ken, own Luci’s Healthy Marketplace in Phoenix. The local coffee shop and marketplace opened in 2009 in Lucia’s honor after her successful battle with breast cancer. She successfully manages her career, her growing family (four children), her personal well-being and the countless demands of the day.
