I am just floored by how good this recipe turned out. It tasted better that regular soy sauce based stir frys. I thought my days of eating this favorite dish was in the past, over. I love Thai and Chinese dishes. I was so happy when I found this recipe for soy and wheat free chicken stir fry. The first time I made it, I chose to omit the chicken, change an ingredient and add an ingredient that was not in the original recipe i found online. Which makes this my recipe for a Soy free "Soy sauce."So here we go. If you are not able to consume soy or wheat, this may be an option.
For the sauce
1 cup low sodium beef broth
1 tsp rice vinegar
2 tsp full flavor molasses
1 tsp minced garlic (I used the kind already minced fresh in a jar)
1/2 tsp minced fresh ginger
a couple turns of black pepper
a couple of dashes of fish sauce
Sea salt (eyeball and taste)
For the stir fry
1 1/2 cup brown rice (I take strict precaution and get the bag that say gluten free)
2 to 3 stems of green onions chopped
1 tsp minced garlic
3 eggs
1 cup frozen peas (or veggie of your choice)
1/2 cup of shredded carrots (or veggie of your choice)
salt and pepper
3 tbs olive oil and 1 tbs coconut oil or spread (for stir frying veggies in)
Combine ingredients for sauce in a sauce pan and bring to a boil. Bring down heat and let simmer on low heat for 20 to 30 minutes. Meanwhile, cook rice as directed on box or bag. Make sure to add a little salt to rice. This is optional. Omit if you are watching salt intake. While rice is cooking and sauce is simmering, heat coconut oil or spread and olive oil in pan or wok. Add garlic, green onions, and veggies. Season with salt and pepper. Push veggies to one side of pan or wok, add a little more oil if needed to scramble eggs. After eggs are scrambled, combine veggies with scrambled egg and remove from heat. Put stir fried veggies and rice into a serving dish. Pour soy free "soy sauce" over the rice and veggie mixture and combine well. Serve.
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