Despite my earlier banking woes, I had already bought ingredients to try another fun (I hope) gluten-free cooking experiment: Moo Shu Chicken with rice pancakes and plum sauce.
I looked at a few recipes online but they all seemed complicated so I just made up my own using some of the ingredients from those recipes. I started off with by chopping up some garlic using the fancy technique that always makes me feel like a real chef: smack with a big flat knife = peels come off soooooper easy.
Chopped and plopped in a pan with grapeseed oil, rice wine vinegar, and tamari sauce (gluten free version of soy sauce – all soy, no wheat!):
And started cooking the chicken while chopping up the rest of the vegetables.
I hate onions so I only use the tops of the green onions (those are acceptable) but don’t worry, Mom, I saved the other ends for Gillian to use tomorrow:
Then a little later, I had the moo shu chicken part:
Meanwhile, I tried to figure out what I was supposed to do with the rice pancakes. They are very brittle out of the package and the ones I bought didn’t have any directions on them. I had seen another type of these rice sheet things in the store and they said something about soaking them in water and then placing them on the “ice towel.” So I just tried the soaking them in water part and it turned out pretty well.
Back for seconds…
Annnnnnd Clean Plate Club! Yum, I’m impressed with myself. These turned out great!