Adventures in Gluten (and Sugar) Freedom from a southern blogger chick!

Friday, January 18, 2008

Make-shift Mu Shu

Last night, it was cold and I felt awful. Randy was on his way to Georgia, and I wanted to make something warm and comforting for dinner. So I decided I'm make some Chinese again.

I call this dish "Make-shift Mu Shu" because it does have the flavor and texture of mu shu, but without the glutenous pancakes. In a way, the noodles "taste" like the pancake, so they make up for it.

Best of all, it is low in fat and carbs, very heart healthy, and very delicious.

There are four steps, but they're fairly easy, and you clean up as you go.

One: 1/2 package of Chinese rice noodles (vermicelli) (I used half a package of Kame noodles that come in an 8 oz pack. I find this in Kroger in the Oriental Food section.)
Put noodles in a zippered bag and fill with hot tap water and let sit for 20 minutes. Drain and cut in pieces *cut up* with knife or scissors. Place in a large bowl and set aside. (There will be about two cups), WHILE soaks, do step two and three and get out the veggies. They require no prep at all.

Two: 1 pound sirloin steak (or chicken breast or pork chop or shrimp), sliced thinly and mixed with 2 T. GF soy sauce, 1 T. worcestershire sauce, and 1 T. minced shallots or green onions. (Optional: A sprinkle of seasoned pepper like Tony Chachere's or red pepper flakes.) I used Penzeys freeze dried shallots. I love them.

Three; Mix Sauce:
Mix in a bowl and set aside:
2 T. sherry (or substitute wine if you don't have sherry)
3 T. each worcestershire and GF soy sauce
1/2 t.. red pepper flakes
1/2 T. cornstarch
1 T. minced garlic
1 T. minced ginger (I buy them already chopped and keep them in the fridge)

Other materials: I BIG bag shredded cole slaw mix with carrots in it
1 small package of sliced mushrooms (or canned -- I had plain canned and canned shitake)
1 can bamboo shoots, jullienned.

NOW to cook:

Put I T. canola oil in a hot wok, and stir in meat of choice. Cook until meat is done and crispy. Dump cooked meat on top of rice noodles in the large bowl.
In the leftover oil in wok, stirfry mushrooms, cabbage, and bamboo shoots until crisp tender. Add rice noodles and meat back into wok and stir together. When heated thoroughly, pour on sauce and cook briefly. Pour back into the bowl and serve.

If you're not GF and want pancakes with this, steam some flour tortillas and top with hoisin sauce. If you are GF and have GF tortillas -- use them and find some GF hoisin.

Or just slurp it out of the bowl like Randy, Jeffrey and I did. There was not a speck of it left!

Update on the sickness: It's still here. I went back to the doctor today, and she said she wanted me to rest ALL weekend. As Randy and I are trying to write a paper, so I'll do my best. But I'm still on antibiotics and inhalers and nose sprays...

Much love, and happy weekend!
Ging

6 comments:

Cassandra said...

If I was that sick, I'd be tempted to sit in a hot shower all day long. :)
I don't think I've ever had Mu Shu - I always ate the same things when I went to a "Chinese" place (unless my friend from Thailand took me, then I never knew what I was eating).

Rachel said...

OMG-this sounds so yummy and easy to make too! This one will get printed out and I'll try it this week! Can't wait!

The Bouceks said...

Hope you and Randy have a fun weekend indoors!

Gluti Girl said...

I so glad you are on the mend! I just tried those rice noodle for the first time a couple weeks ago. They were really good, but I cooked them like spaghetti in boiling water. Can I really do it in a ziplock baggie? Way cool. This is the kind of recipe I like!

Ginger Carter Miller, Ph.D. said...

Melanie. you can do the ziplock bag or soak in hot water in a bowl -- but you don't have to boil them. They will get al dente, then they'll soften more when you cook them in the sauce at the end.

They're pretty chewy, but I really like that.

Rachel, glad you like it, too!

Shannon said...

Hi Ginger,

In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

And I hope you feel better! (But you know, sometimes cooking is the best medicine...:P)

Cheers!

Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com