Friday, October 24, 2014

Chad's Gluten Free Cabbage Stir Fry Recipe

Chad's Gluten Free Cabbage Stir Fry

1-1/2 lbs. Chopped Beef Stew Meat 
1/2 C. Oil
1/2 Bulb of Garlic (to suit taste)
1 med. White Onion
16 oz. package Baby Bella Mushrooms
1/2 Green Pepper
12 Baby Carrots (or 2 regular carrots)
1/2 Cabbage Head 
2 T. Gluten Free Soy Sauce (We like Liquid Aminos 16 oz. 16 Ounces )

 Sprinkle the meat with salt & pepper.  Heat 1 T. of oil in a saucepan. Add the meat.



Stir constantly, until it's medium (still red on the inside), about 5 minutes.  Set aside. 

Peel the garlic cloves & thinly slice.  

Slice the onion into 1/4 inch thick slices.  


Add 1/2 C. of oil to a large saucepan.  Heat over medium high heat.  Add the garlic & onion and stir to coat in the oil.  


Cook until they start to brown (about 8 minutes), stirring every couple minutes.  

Slice the mushrooms, green pepper, & carrots into 1/4 inch thick slices.



Add to stir fry mixture.  


Cook for about 10 minutes over high heat, until all the vegetables are soft.  Stir every couple minutes.  


In the RV, we straddle two burners so the heat will be high enough.  Also, in an RV, you may need to rotate the pan 180 degrees every couple minutes so the vegetables will cook evenly.  

Chop up the cabbage into 2 inch long strips.



Add the cabbage to the stir fry mixture.  Sprinkle with salt.  


Cook for about 7 minutes, stirring constantly, until the cabbage is cooked to desired crispness.  Add about 2 T. of gluten free soy sauce.

Add the stew beef. 
 

Stir to finish cooking, another couple minutes.  Add additional soy sauce to taste.

Bon app├ętit!
 

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