Homemade Chinese Takeout (Gluten free & simple)September 13, 2012
I know a lot of moms (sometimes including myself) who make multiple meals at night to appeal to different members of the family. We can all agree that stinks. Like Mom doesn’t have enough to do, right?
My mom would always make 1 meal. If I didn’t want to eat it, I’d get nothing. I remember the night I refused her homemade pasta e fagioli. That didn’t go over well.
Seems like the best bet is to find meals that appeal to everyone. I’ve been making variations of this gluten-free pizza crust with different toppings and it’s a hit. Taco night always seems to work too. Today I want to share a recipe that’s yet another version of homemade takeout – this time incorporating lots of veggies and flavor that my husband raved about and my son happily shoveled in.
No matter what your approach to dinner is, I think it’s important to mix it up and keep veggies on everyone’s radar. This is a simple, inexpensive recipe you can modify with different meat or veggies. I modified it from something I found in a cookbook called Chop Suey. But I’m not sure something qualifies as Chop Suey unless it’s got egg in it? Who knows. It tastes yummy, like something that should come in a little white carton!
Homemade Chinese Takeout
1/2 head green cabbage, sliced
1/2 onion, sliced
1 Tbl. sesame oil
1 lb. ground beef or pork
2 Tbl. arrowroot (like cornstarch)
2 Tbl. water
1/4 cup tamari (like soy sauce, but gluten-free)
1/2 tsp. salt
4 cups cooked brown rice (Got a rice cooker? I love mine.)
Using a hand grater or food processor with grating blade to shred carrots. (You could also shred the cabbage and onion this way rather than slicing by hand. That’s what I did.)
Heat oil in large skillet, add carrots, onion and ground meat. Use a spoon to crumble meat and cook over medium heat until it starts to brown.
In a small bowl, stir together arrowroot, water, tamari and salt. Pour over meat mixture. Continue cooking, stirring to to combine. Then add cabbage, stir and cover. Cook until cabbage is very soft.
Serve over rice.
This post is part of Food Renegade’s Fight Back Friday.