Take Out Chinese at Home (V, GF,)

24 Oct

I could eat Chinese food every week, and most weeks I would when I was able to eat out at restaurants.  Now, thanks to my intolerances, I’m unable to go out to grab a bite.  I will not let that stop me from eating my favorite foods!  This meal is so simple to make and will more than satisfy your deepest Chinese food cravings!

I made this dinner at my parents’ house last night.  I took a trip with my dad to Migliorelli Farm stand which just so happens to be right down the road (so convenient!) and was in awe of their beautiful harvest (thank you for the harvest bounty, Dad!).  I made this meal with all local farm-fresh vegetables: string beans, corn, scallions, and beautiful purple haze carrots.  My Mom was a fantabulous help in the kitchen, I can only take credit for making the fried rice!! Thank you Mom & Dad!

Vegetable Fried Rice

Ingredients:

  • 2 Cups organic rice (I used organic white rice since most of the pasta I eat is made from organic brown rice), 3 Cups water brought to a boil. Cover & turn your heat to low & do not open your pot for 20 minutes!!
  • 2 ears of corn, steamed and cut off the cob
  • 4 medium carrots, diced (I used farm-fresh purple haze carrots)
  • 8 baby bella mushrooms, sliced
  • 3 scallions, chopped
  • 4 Tablespoons of organic gluten-free tamari (GF soy sauce) (plus more if desired)
  • 4 cloves of organic garlic, minced
  • 1 medium onion, diced
  • 2 Tablespoons organic olive oil

Directions:

  1. Heat your wok (or cast iron) to medium-high heat. Add your oil, garlic, and 1 Tablespoon of soy sauce and saute until soft. Make sure you stir!
  2. Add your onion, carrots, and scallions and fry for about 1 minute (stirring to make ensure everything cooks properly).  Add your mushrooms and 1 Tablespoon of soy sauce, cook until softened.
  3. Add your rice and remaining soy sauce.  Flatten your rice until it cooks.  Mix in all of your vegetables! (If it starts to dry out, add 1 Tablespoon of water at a time).

Tofu Young

Ingredients (makes 6-8):

  • 24 oz of organic extra firm tofu (1 3/4 lbs blended in food processor, 1/4 lb crumbled), such as Nasoya Sprouted Super Firm
  • 3 Tablespoons organic gluten-free tamari sauce (GF soy sauce)
  • 3 Tablespoons nutritional yeast
  • 1 teaspoon organic garlic powder
  • 1 teaspoon organic onion powder
  • 1 organic green bell pepper, diced
  • 2 scallions, diced, sauteed with your diced bell pepper in 1 Tablespoon organic olive oil until tender
  • 1 Tablespoon of water, if dry

Directions:

  1. Preheat your oven to 325 degrees.In your food processor, blend 1 3/4 lbs tofu, soy sauce, nutritional yeast, garlic & onion powder until smooth
  2. Crumble in the remaining 1/4 lb tofu and fold in your scallions.
  3. Form into patties with wet hands (helps your mixture not stick) and make them about 1/2 inch thick (don’t make them too thin, they’ll dry out when baked) and 5 inches in diameter.
  4. Bake for 20 minutes, flip and bake for another 10-15 minutes (if you bake them for too long, they tend to dry out. Nobody wants that!).

Mushroom Gravy

Ingredients:

  • 3 Cups water
  • 6 Tablespoons organic gluten-free tamari (GF soy sauce)
  • 3 Tablespoons organic Non-GMO cornstarch
  • 1 cup diced mushrooms (I used  baby bella)

Directions:

  1. In a deep sauce pan, saute your mushrooms in 1/2 Tablespoons organic olive oil, 1 Tablespoon GF soy sauce.  While your mushrooms are cooking, whisk your ingredients together.
  2. When your mushrooms are tender and cooked through, turn your heat to low-medium, and add your liquids.  Let your sauce cook down.

I steamed farm-fresh local string beans as a side dish.

Enjoy eating whole!

When I brought the leftovers home, it was real Take Out Chinese!

Tofu Young and Mushroom Gravy recipe adapted from Tofu Cookery.

6 Responses to “Take Out Chinese at Home (V, GF,)”

  1. Alissa November 20, 2012 at 9:06 pm #

    Oh man I have to try this! I cook a lot of Japanese and Chinese food, but it’s been a while since I’ve had not-Chinese Chinese due to the fact that all of the local Chinese food places use chicken stock as the base for all of their sauces, and there is only one Japanese food place around here… and they’re rather expensive.
    So thank you for another recipe to add to my belt!

Trackbacks/Pingbacks

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