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The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and…
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Amazon.com Amazon.com Review (ISBN 158761135X, Paperback)Featured Recipe: Chicken and Vegetable Yakitori Serves: 4 as a main dish, 6 as an appetizer Ingredients 11/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes 6 green onions, white parts only, cut into 1/2-inch lengths 1 green bell pepper, cut into 1-inch dice 1/4 pound cremini mushrooms, wiped clean, halved or quartered if large 2 tablespoons vegetable oil, plus more for oiling the grill 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3/4 cup store-bought GF (gluten-free) or homemade teriyaki sauce (page 26), divided 1 teaspoon grated orange zest (from 1 orange) 12 small bamboo skewers, soaked in water for 15 minutes, or use metal skewers Instructions Thread the chicken, green onion, green pepper, and mushrooms onto the prepared skewers, alternating the chicken and vegetables. Leave a bit of space between each piece to encourage even cooking. Transfer the threaded skewers to a plate. Brush the oil over the chicken and vegetables and then sprinkle with the salt and pepper. Preheat the grill to medium. Put about 1/3 cup of the teriyaki sauce in a small bowl for basting. Mix the orange zest with the remaining teriyaki sauce to use as a dipping sauce. Oil the grill racks to keep the chicken from sticking. Grill the skewers, turning occasionally and basting with the reserved teriyaki sauce, until browned and cooked through, about 12 minutes. Serve with the teriyaki-orange dipping sauce. Variations: Skewer 11/2 pounds large shrimp, cubes of steak, or chicken breast instead of the chicken thighs. And try zucchini, asparagus, or cherry tomatoes instead of the mushrooms, peppers, or onions. You can also choose just one of the vegetables for the skewers instead of all three. Heads up: If you choose to make your own teriyaki sauce (page 26) for this recipe, you can prepare it up to 2 weeks ahead. Featured Recipe: Teriyaki Sauce Makes: about 3/4 cup Ingredients 1/2 cup mirin 1/4 cup soy sauce or tamari GF 2 tablespoons honey 2 thin slices unpeeled fresh ginger 1 clove garlic, smashed Pinch of red pepper flakes Instructions In a small saucepan, combine the mirin, soy sauce, honey, ginger, garlic, and red pepper flakes. Bring to a boil. Lower the heat and simmer until thickened, about 10 minutes. Remove the ginger and garlic. The sauce will keep, covered, in the refrigerator for about 2 weeks.
(retrieved from Amazon Mon, 30 Sep 2013 14:28:02 -0400)
"The first gluten-free cookbook to focus exclusively on the vibrant cuisines of China, Japan, Korea, Thailand, and Vietnam. Asian food poses unique challenges to the gluten-free cook because of its heavy reliance on kitchen staples such as noodles, soy sauce, and oyster sauce that typically contain wheat. But with culinary know-how and ingredient awareness--and a copy of The Gluten-Free Asian Kitchen--any home cook can quickly and simply turn out full-flavored dishes such as Korean Green Onion Pancakes, Sticky Rice dumplings, Chilled Tangy Soba Noodles, Tempura, Soy Sauce Chicken, and Banana and Sweet Potato Fritters. Along with sharing easy, approachable recipes, food writer Laura B. Russell demystifies asian ingredients and helps readers navigate the grocery store. Beautifully photographed, this unique volume's wide range of dishes from a variety of Asian cuisines will appeal to the expanded global tastes of today's gluten-free cooks"-- "100 gluten-free recipes focused exclusively on the cuisines of China, Korea, Japan, Thailand, and Vietnam"--
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