Asian food is tricky for a lot of food allergies, particularly grain & gluten. For example, sweet & sour sauce. Typically made with rice vinegar, thickened with corn starch, seasoned with soy sauce (which most often contains gluten). But with a few substitutions, this version hits all the highs without the dietary lows that can leave you feeling bleh.
Our main substitutes are citrus and white wine vinegar in place of rice vinegar, potato starch in place of corn starch, and gluten-free Tamari in place of soy sauce (coconut aminos would work as well, just reduce the honey to compensate for the additional sweetness), and cauliflower rice in place of rice to serve it on. The ratios balance perfectly and create a legitimately delicious dish you could serve to anyone.
An updated version of the classic, friendly to celiacs, as well as grain & gluten intolerance.
Course: Main Course
Cuisine: American, Asian
Ingredients
For the shrimp
1lbshrimppeeled, deveined, tails removed
1/3cuppotato starch
1tspgarlic powder
1tspsalt
For the sauce
2oranges
2limes
2TbspTamarigluten free
1Tbsptomato paste
2Tbspwhite wine vinegar
1 1/2tspgrated ginger
1/4-1/3cuphoneyto taste
For the stir fry
1red bell peppercut into 1in pieces
1cupbroccoli floretssmall pieces
1 1/2cupssugar snap peastrimmed
4green onionschopped, whites and greens separated
5clovesgarlicfinely chopped
11/2cupspineapple chunks
2Tbspavocado oil
1pinchsalt
Serve over
cauliflower ricesteamed or sautéed
Instructions
Make the sauce
Zest one of the oranges and one of the limes. Then juice both oranges and both limes, and add the juice and zest to a bowl. Add the remaining sauce ingredients, whisk to combine and set aside.
Dredge the shrimp
In a bowl, mix together the potato starch, garlic powder and salt. Wash your shrimp and pat dry. Toss together the shrimp and starch mixture, and set aside.
Make the stir fry
Heat a wok or large sauté pan on high heat. If you drop a couple drops of water into the pan and the droplets dance around instead of sizzling, then the pan is ready.
Add the avocado oil to the pan, immediately followed by the bell pepper, broccoli florets, sugar snap peas, and the white parts of the green onions. Season with a pinch of salt and toss to coat. Stir fry for 1-2 minutes, tossing frequently.
Add the garlic, shrimp, and pineapple, and toss. The potato starch may stick to the pan - that's ok, just scrape and keep tossing for about 30-60 seconds.
Add the sauce and toss to coat. It should begin to thicken - if it gets too thick and pasty, add water 1/2 cup at a time until the right consistency is achieved. To finish, season with salt to desired taste.
Serve over steamed cauliflower rice, topped with the green parts of the green onions.
Hi Chris! Wanted to thank you for your recipes. Normally, my husband isn’t as adventurous with food but he has loved every recipe I’ve made so far! I especially love that they’re GF and he doesn’t even know it! Keep them coming!
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I would love to try this! What's a good cauliflower rice you guys really like?
I find most are pretty close to the same.
Hi Chris! Wanted to thank you for your recipes. Normally, my husband isn’t as adventurous with food but he has loved every recipe I’ve made so far! I especially love that they’re GF and he doesn’t even know it! Keep them coming!