Gluten Free Spicy Stir Fry
My recent order from Full Circle Farms included garlic, snow peas and red bell peppers. Bell peppers are absolutely fabulous when stir fried and I just needed to try the snow peas so this stir fry was born. Serve this over brown rice.
1/2 cup of chicken broth (use 1/2 cup of white wine for a vegetarian dish)
2 teaspoons of sesame oil
2 tablespoons gluten free soy sauce
1 tablespoon rice vinegar
2 teaspoons Sambal Oelek (chile paste from New Sagaya), more or less depending on how hot you like it!
2 teaspoons cornstarch
Sea salt to taste
1 cup of snow peas
2 red bell peppers, cut into strips
4 cloves of garlic, minced
1 tablespoon of ginger, peeled and minced
1 pound skinless, boneless chicken breast, sliced (omit if vegetarian)
Salt and pepper to taste
1 teaspoon sugar
Measure the broth or wine into a measuring cup. Add the rest of the sauce ingredients and whisk well. Set aside.
Heat a wok over medium-high heat. Add the olive oil.
If using chicken, add to the wok and season with salt and pepper if desired.
Saute until no longer pink then remove from wok.
Add the garlic and ginger to the wok and saute for 1 minute.
Add the snow peas and red bell peppers. Stir fry for about 3 minutes.
Add the sauce and mix well to coat the veggies.
Add the sugar and mix well.
If using, add the chicken and toss with the veggies.
Allow to simmer for about 3 to 5 minutes.
Serve over rice!