How to Make Gluten-Free Asian Chop Suey
Chop suey is a dish that traditionally consists primarily of vegetables, but may also include meat, poultry, or seafood. In this gluten-free version it’s served with sticky rice, which is actually a type of rice, not necessarily the method of cooking. Sticky rice is short-grain rice that is glutinous and sticky when cooked. (Don’t worry, glutinous rice is permissible on a gluten-free diet.)
Preparation time: 30 minutes, plus 2 hours (or overnight) to marinate meat
Cooking time: 30 minutes
Yield: 6 servings
4 tablespoons plus 1 teaspoon sesame oil, divided
1 teaspoon sugar
1/2 teaspoon ginger
1/4 teaspoon plus 1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons soy sauce
2 tablespoons sherry
1 pound flank steak, sliced thin across grain
11/2 cups short-grain (sticky) rice
1/3 cup pine nuts
21/2 cups water
4 green onions, sliced on the diagonal
1/4 pound sliced mushrooms
2 stalks celery, sliced
2 cups fresh broccoli florets, sliced
1 large carrot, sliced thin on the diagonal
8-ounce can baby corn, drained
3/4 cup bamboo shoots, rinsed
18 snow pea pods
2 tablespoons cornstarch
1 cup chicken broth
Place 2 tablespoons of the sesame oil, the sugar, ginger, 1/4 teaspoon of the salt, the pepper, soy sauce, and sherry in a gallon-size self-seal bag; seal the bag and shake it to combine the contents evenly.
Add the meat, reseal the bag, and marinate the meat for 2 hours or overnight in the refrigerator.
Before mealtime, soak the rice for 5 minutes in enough warm water to cover it; drain the rice and rinse it with cold water.
In a medium saucepan, sauté the pine nuts in 1 teaspoon of the sesame oil over medium-high heat, stirring frequently, until the nuts are lightly browned. Add the 2 1/2 cups water; turn the heat to high, and bring to a boil.
Stir in the drained rice, and then cover the pan, lower the heat, and simmer the rice and nuts for 20 minutes, or until the liquid has been absorbed. Remove the pan from the heat and let it stand for 10 minutes.
In a wok or a large skillet, heat 1 tablespoon of the sesame oil. Remove the meat from the marinade and stir-fry it over high heat until it’s browned on the outside. (Cook for about 1 minute for medium rare. Don’t overcook the meat or it will become tough.) Remove the meat to a plate.
Heat the remaining 1 tablespoon of oil in the same skillet or wok. Add the onions, mushrooms, celery, broccoli, and carrots. Stir-fry over high heat for 1 minute.
Add the corn, bamboo shoots, snow peas, and the remaining 1/4 teaspoon of salt. Continue to stir-fry for 1 minute more. Add the reserved marinade and cook for 2 minutes.
Stir in the meat and heat 30 seconds or until the meat is warmed.
Place the cornstarch in a small bowl. Slowly whisk in the chicken broth until the mixture is smooth.
Pour the cornstarch mixture over the meat and vegetables and stir constantly over medium heat until the sauce thickens and the ingredients are evenly coated (about 12 seconds).
Per serving: Calories: 508; Total fat: 18g; Saturated fat: 3g; Cholesterol: 262mg; Sodium: 802mg; Carbohydrates: 9g; Fiber: 4g; Sugar: 33g; Protein: 34g.