Receta Gluten Free Recipe: Mango Sunrise: Mango Vegetable Stir-fry in Peanut Sauce
This gluten free recipe is inspired by a dish we had during pre-Celiac times at Lime restaurant in Toronto. We are no longer able to eat that dish in Toronto because Lime does not use a gluten free soy sauce.
We've recreated the dish using gluten free products and love our spin on it.
- Pre-cut stir fry ingredientsSauce
- 1/2 cup peanut butter
- 1/4 cup water (add more if sauce is too thick for your liking)
- 1/4 cup gluten free soy sauce (we use VH brand)
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 2 tbsp rice vinegar
- chili flakes to taste (optional)
- Stir Fry
- 1 cup rice
- 2 tbsp oil
- 1 large chicken breast cut into 1" strips (omit for a vegetarian dish)
- 1 large carrot julienned
- 1/2 green pepper julienned
- 1/2 red pepper julienned
- 1 zucchini, sliced
- 1/2 cup mushrooms, chopped (optional)
- 2 mangoes cubed
- Mango SunriseDirections:
Combine all sauce ingredients in small sauce pan over low heat.
While sauce is warming up, begin preparing rice according to package directions.
In a wok or large pan, add oil and fry meat over medium heat until no longer pink.
Add carrots, and peppers. Cover and let simmer for 5 minutes.
Add zucchini and cook for 2 minutes.
Add mushrooms and mango and cook for an additional 2 minues.
Remove from stove, add sauce and stir.
Serve with rice on the side.
Gluten Free Edmonton - A guide and resource for people with a gluten or wheat allergy.