My Husband and I are quite a pair when it comes to food. He has Type 1 diabetes and I am gluten-free, so sometimes it can become a circus trying to plan out our meals for the week.
My husband loves Chinese food, but most Chinese restaurants have lots of sugar in all their sauces, so his options were limited. And now that I've gone gluten-free (and never felt better), certain soy sauces have gluten in them, so I have to be careful too.
I found this recipe about a year or so ago and have made a a few times since then (prior to me going gluten-free). There are a couple of things that need to be changed in order to make it gluten-free along with already having no sugar.
Pay attention to the Soy Sauce you are using. Some companies use wheat in their Soy Sauce. A gluten-free option is Tamari, which I have been able to find at my local Publix (grocery store). Also, make sure that your cornstarch is gluten-free. In most cases they are (since it is made from corn), but check just to be sure.
You can obliviously modify the recipe to your liking by adding more or less red pepper flakes (depending on how spicy you like it), ginger, etc. I always add a little MORE red pepper flakes and garlic, and a little LESS ginger.
And the leftovers taste just as good the next day! =]
Enjoy!
-XO
Alyse
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