The 6 Ingredient Gluten-Free Dinner

I have written on my blog before about how wonderful San-J Orange Sauce is.  I am actually very fond of all the many products in this great line, and I always trust the recipes and information the company sends me. These recipes were created by a great GF chef, too!

So try these!  I am really anxious to try the tofu one.

xoxo

GING

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Weeknight dinners can be stressful, making takeout look like an easy solution when rushed! Instead, stir things up in the kitchen with these new gluten-free stir fry recipes created by Carol Kicinski! A healthy weeknight dinner can be served in a matter of minutes using only 6 nutritious ingredients and gluten-free sauces from San-J.
Let Carol Kicinski, renowned chef, food writer and gluten-free guru, enchant you with her 4 new and delicious recipes, including Orange Shrimp, Tofu & Green Bean Stir Fry or Stir Fry Noodles with Peanut Sauce! 

ORANGE SHRIMP
Created by: Carol Kicinski
Ingredients
1 1/2 pounds raw large shrimp, peeled and deveined
3 tablespoons cornstarch
2 tablespoons vegetable oil
8 green onions, cleaned, trimmed and cut into 1 inch pieces on the diagonal
5 Thai chilies, whole
1/3 cup San-J Orange Sauce
Preparation
Pat the shrimp dry with paper towels and put into a mixing bowl with the cornstarch, toss to coat.
Heat the oil in a large skillet or wok over high heat until it starts to shimmer, add the shrimp and cook, stirring often, until they turn pink and start to curl, about 2 minutes. Add the green onions and chilies and cook for 1 minute. Add the San-J Orange Sauce, cook for 1 minutes or until the sauce is heated through. Serve immediately; don’t eat the chilies unless you can tolerate really spicy food.
Serves 4.

TOFU & GREEN BEAN STIR FRY
Created by: Carol Kicinski
Ingredients
1/4 cup San-J Gluten-Free Tamari
2 tablespoons gluten free sweet chili garlic sauce
1 pound extra firm tofu
2 1/2 tablespoons cornstarch
3 tablespoons oil, use divided
1 pound green beans, cleaned trimmed and cut into 1 inch pieces
Directions
Combine the San-J Gluten-Free Tamari with the chili garlic sauce, set aside.
Cut tofu into 1/2 inch cubes, pat dry with paper towels and put into a mixing bowl with the cornstarch, toss to coat.
Heat 1 tablespoon of oil in a large skillet or wok over high heat until it starts to shimmer, add half the tofu in an even layer in the pan. Cook the tofu undisturbed for 2 minutes. Gently flip and stir the tofu. Continue to cook and stir until the tofu is lightly golden brown on all sides, 3 - 4 minutes. Remove the tofu to a plate and set aside. Heat 1 more tablespoon of oil in the pan and cook the remaining tofu the same way. Remove from pan.
Reduce heat to medium; add the remaining tablespoon of oil and the green beans. Cook the green beans, stirring, for 1 minute. Add 1/4 cup of water and continue to cook the beans for 3 minutes or until they are bright green and crisp tender. Increase the heat back up to high, add the reserved sauce mixture and boil for 1 minute or until it reduces slightly. Add the tofu and cook for 1 minute. Serve immediately.
Serves 4 as a main dish, 6 as a side dish.
STIR FRY NOODLES WITH PEANUT SAUCE
Created by: Carol Kicinski
Ingredients
1 pound rice noodles (sometimes called rice sticks or Bahn Pho) or gluten free fettuccini
2 tablespoons vegetable oil
7 ounces shitake mushrooms, cleaned, stemmed and sliced into ¼ inch pieces
2 red bell peppers, stemmed, seeded and deveined and thinly sliced
6 green onions, cleaned trimmed and cut into 1 inch pieces
3/4 cup San-J Thai Peanut Sauce
Directions
Cook the noodles in salted boiling water according to the package directions, stirring often with a fork to keep the noodles separated. Drain and rinse well under hot water.
Heat the oil over high heat in a large skillet or wok until it shimmers. Add the mushrooms, peppers, and white part of the green onion and cook for 2 minutes, stirring often. Add the drained noodles, green part of the green onions, and San-J Thai Peanut Sauce. Continue to cook, stirring constantly, for another 2 minutes or until the noodles have absorbed most of the sauce. Serve immediately.
Serves 6.

KUNG PAO PORK
Created by: Carol Kicinski
Ingredients
1 pound pork tenderloin
1/4 plus 1 tablespoon roasted peanuts, use divided
2 tablespoons vegetable oil
8 Thai chilies
3 green onions, cleaned, trimmed and sliced
1/4 cup San-J Szechuan Sauce
Preparation
Trim the pork tenderloin of all visible fat and cut into 1 inch cubes. Roughly chop 1 tablespoon of the peanuts and set aside for garnish.
Heat the oil in a large skillet or wok over high heat until it begins to shimmer. Add the pork and cook for 4 minutes turning frequently to brown on all sides. Add the remaining 1/4 cup peanuts, chilies and 2 of the green onions, cook for 30 seconds, stirring constantly. Add the San-J Szechuan Sauce and cook for 1 minute, stirring constantly. Serve immediately garnished with the chopped peanuts and remaining green onion.
Serves 4.
San-J products are available nationwide at Whole Foods Market or your local natural food store. For more information, visit www.san-j.com.