Garlic/Ginger Stir Fry
What you'll need:
1 egg white
6 tsp gluten free Tamari Soy Sauce (I recommend San-J)
4 tsp corn starch
1/4 tsp ground ginger
1/4 tsp garlic powder
3/4 c cold water
1/2 lb boneless beef sirloin, cut into strips or small squares
16 oz mixed stir fry veggies (We get the store brand. Just make sure there is nothing but veggies in your bag! Some companies add flavor and/or gluten.)
1 Tbsp Canola oil (may substitute unflavored another oil of choice)
cooked Basmati rice (* Do not get any kind of rice which has been "enriched". I've yet to find enriched rice which is still gluten free, thanks to the gluing of vitamins and minerals to the rice grains.)
In a bowl, combine egg white, ground ginger, garlic powder, 2 tsp of the Tamari sauce, and 1 tsp of the cornstach. Add the beef and stir to coat it evenly. Cover bowl and refrigerate for at least 30 minutes.
After the 30 minutes has passed, in a small bowl, combine the water with 4 tsp Tarmari sauce and 3 tsp of cornstarch.
Heat 2 tbs of oil in a skillet on medium heat. Add the beef mixture and brown. Then, add veggies and water mixture. Continue heating on medium, stirring often. May add a dash or two of garlic powder and ground ginger for extra flavor.
When sauce thickens, remove from heat and serve with rice.
Notes: This dish will keep for several days if properly covered and stored in the refrigerator. On following days, I put several scoops of rice and several scoops of the stir fry together in a bowl and microwave for approximately two minutes. Depending on the size of the bowl you serve, and the strength of your microwave, you may need to adjust the reheat time.
Recipe © 2010 to Gluten Free & Tasty blog.
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