http://www.bookofyum.com/blog/chahan-for-two-31.html Yummy Adventures in Gluten Free Cuisine Thu, 02 May 2013 19:09:55 +0000 http://wordpress.org/?v=abc hourly 1 http://www.bookofyum.com/blog/chahan-for-two-31.html/comment-page-1#comment-1329 Book of Yum - Blog Sat, 04 Aug 2007 01:12:17 +0000 http://www.bookofyum.com/blog/?p=31#comment-1329 [...] Most restaurants and many home chefs add wheat based soy sauce to fried rice, making it off limits both to those who are gluten free and soy free. When I make fried rice, in the past I’ve used a recipe that included seafood and wheat free soy sauce. But I really wanted to make a great vegetarian fried rice that didn’t have soy sauce so that my soy intolerant friends could enjoy it as well. But surely soy sauce gives fried rice most of its flavor, doesn’t it? How could I make up for the missing dark, salty notes of soy sauce? I decided to use a sauce with two kinds of alcohol, freshly squeezed ginger juice, and some vegetable broth made from my favorite vegetarian, gluten free bullion cube. I also used generous amounts of salt, sesame oil, and chili oil to up the decadence of the dish. And, to add additional flavor and a little gourmet oomph, I used some leftover szechuan peppercorn oil that I had used in a Szechuan Peppercorn Chinese Peas. Because I felt like the dish needed a savory, grilled component I grilled seasoned broccoli and petit pan squash to add depth of flavor replacing the smoky flavor that ham would usually provide. And the result? A resounding success that was perfectly vegetarian, allergy friendly, and still so delicious I could hardly stop eating it. If you have some poor, unloved rice in your fridge- why not transform it into pure Chinese fried goodness? It’s bound to please even the most fervent of meat eaters in your household- if you’re willing to share, that is. [...] [...] Most restaurants and many home chefs add wheat based soy sauce to fried rice, making it off limits both to those who are gluten free and soy free. When I make fried rice, in the past I’ve used a recipe that included seafood and wheat free soy sauce. But I really wanted to make a great vegetarian fried rice that didn’t have soy sauce so that my soy intolerant friends could enjoy it as well. But surely soy sauce gives fried rice most of its flavor, doesn’t it? How could I make up for the missing dark, salty notes of soy sauce? I decided to use a sauce with two kinds of alcohol, freshly squeezed ginger juice, and some vegetable broth made from my favorite vegetarian, gluten free bullion cube. I also used generous amounts of salt, sesame oil, and chili oil to up the decadence of the dish. And, to add additional flavor and a little gourmet oomph, I used some leftover szechuan peppercorn oil that I had used in a Szechuan Peppercorn Chinese Peas. Because I felt like the dish needed a savory, grilled component I grilled seasoned broccoli and petit pan squash to add depth of flavor replacing the smoky flavor that ham would usually provide. And the result? A resounding success that was perfectly vegetarian, allergy friendly, and still so delicious I could hardly stop eating it. If you have some poor, unloved rice in your fridge- why not transform it into pure Chinese fried goodness? It’s bound to please even the most fervent of meat eaters in your household- if you’re willing to share, that is. [...]

]]> http://www.bookofyum.com/blog/chahan-for-two-31.html/comment-page-1#comment-232 Book of Yum - Blog Thu, 26 Apr 2007 00:44:35 +0000 http://www.bookofyum.com/blog/?p=31#comment-232 [...] You can find my earlier post about Szechuan Peppercorns here [...] [...] You can find my earlier post about Szechuan Peppercorns here [...]

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