Wednesday, October 10, 2012

Gluten Free Chow Mein with Napa Cabbage and Almonds

Who needs noodles? Not me! thinly sliced cabbage replaces traditional Chinese noodles in this dish and not only keeps the bulk of the meal the same but makes this meal naturally gluten free.

Tender broccoli, napa cabbage, water chestnuts, firm tofu, almonds and shiitake mushrooms sauteed together for a quick chow mein minus the noodles.

Vegetable Chow Mein with No Noodles
serves 3-4
2 tbl extra virgin olive oil
1 tsp toasted sesame oil
1" piece fresh ginger, minced
3 garlic cloves, minced
1 lb extra firm tofu, drained, pressed, medium dice
1 cup thinly sliced shiitake mushrooms
salt and pepper
1 whole napa cabbage, thinly sliced (about 4 cups)
2 cups broccoli (1 head), medium florets
1 celery stalk, minced
1/2 bunch of scallions, green parts only, medium dice, divided
4 oz can sliced water chestnuts, drained and rinsed
1/4 cup gluten free soy sauce or raw coconut aminos
1 tsp sriracha or hot chili sauce
1/4 cup toasted, slivered almonds
2 tbl sesame seeds

Add both oils, ginger and garlic into a large, cold pan and turn on the heat to medium high.
Once the garlic has toasted, add the tofu and mushrooms and season with salt and pepper. Cook for 7-10 minutes until the tofu has browned.
Add the cabbage, broccoli, celery, 1/2 of the scallions, water chestnuts, soy sauce and sriracha and cook until the cabbage has wilted and the broccoli is tender, 10 more minutes.
Toss with almonds and sesame seeds.

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