Easy Sweet and Sour Pork (or chicken or tofu) (Dairy-free, gluten-free, soy-free, cane sugar-free)

I do love Chinese food but its been off limits since I developed an allergy to soy. With the soy substitute I gave you last year on this blog, this is really delicious! It’s not quick but it is very easy to put together; takes longer to cut everything up then to cook. Do it in stages and use precut or frozen vegetables to make it even quicker.

Start by cutting into 1/2 inch pieces 1 pound of pork, chicken or tofu

Put the pork into a zip-lock bag with 1 tablespoon corn starch, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper [If you are allergic to corn, use 1 tablespoon tapioca or cassava flour or arrowroot]. Shake to coat all the pieces of pork and refrigerate for at least 1 hour.

While the pork is sitting, prepare your vegetables. I’m giving the list of what I used but feel free to use whatever veggies your family likes.

1/2 large onion sliced

2 celery stalks cut on a slant

2 baby bok choy sliced

1/2 cup grated or thinly sliced carrot

1 medium bell pepper sliced and seeded (you could cut into chunks if you prefer)

1 small can water chestnuts

1 tablespoon minced garlic

1 tablespoon minced ginger (be sure to mince it well because no one wants a big piece of ginger! Or you can buy pre-minced in a jar)

Mix the sauce together:

1/3 cup chicken or vegetable stock (use a little more if you’d like a saucier dish but increase the thickener as well)

1/4 cup rice vinegar

1/4 cup date sugar (or 1/4 teaspoon monk fruit powder, 1/4 cup agave or coconut nectar)

2 tablespoons soy substitute [See recipe under sauces and dressings or use can use coconut aminos]

1 tablespoon corn starch [or cassava or tapioca flour; I wouldn’t recommend using arrowroot because it will be very slimy]

Whisk together. Tip: Put the date sugar and corn starch in the bowl first and then the liquids. Set aside.

When the pork is ready, add 2 tablespoons olive or avocado oil to a large skillet (or if you have one use a wok). When hot, add the pork in individual pieces so that each one cooks individually. In other words don’t just dump the bagful into the skillet! Turn the skillet down to medium heat and let brown for about 1 1/2 minutes before turning. It will only take about another 1 1/2 minutes for the pork to cook through. Remove from the skillet.

And the vegetables and let cook for several minutes 2-3 before turning and then give them another 2-3 minutes covered so the celery, bok choy, and carrot soften. Remove cover and add the pork back in and stir to combine.

Add the sauce and stir until the sauce thickens. This should only take about 30 seconds. And its ready to eat! Serve over rice or quinoa, or noodles.

Serves 4

Bok Choy with onions and garlic

Easy, quick, and a household favorite.  Cook the bok choy to whatever doneness you like, either crunchy or well done.  Goes very well with any meat.

For 2 people:

  • 2-3 bunches baby bok choy
  • 1/2 medium onion, diced,  I use red but you can use any kind you like
  • 1 clove garlic diced
  • 1 tablespoon olive oil in the bottom of a large fry pan

Heat your fry pan over medium heat, add the oil and the vegetables.  I also like to salt and pepper to taste along with some of my dried hear mixture.  Stir and let simmer over medium heat for several minutes.  If you like it crunchy, its done.  If you want it cooked a little more, cover and let simmer for about 5 minutes.  Serve with any meat.

Salmon with Bok Choy (dairy-free)

Want a quick meal that is very tasty?  This one can be prepared and cooked in less than a half hour.  Bok choy is one of my favorite vegetables and it pairs very well with a salmon filet.  Here I’ve sautéed the bok choy with some red onion and garlic in a little olive oil and topped the salmon with an easy mustard sauce.  The recipe serves two, or if you’re like me and love bok choy, this serves just me!

You’ll need:

  • 4 small to medium bok choy, washed and chopped
  • 1 small red onion, diced
  • 1 clove garlic
  • 2 tablespoon olive oil
  • 2 salmon filets
  • 1 tablespoon of your favorite mustard
  • 1 tablespoon of your favorite vinegar
  • 1/8 teaspoon stevia (or 2 tablespoons agave or honey, 1/8 teaspoon monk fruit powder,  etc.)

Prepare 4 small to medium baby bok choy by cutting of the lower portion and rinsing thoroughly under cold water.  The bok choy may still have some spots and that’s okay.  Be sure to rinse the green portion as well as the white.  Then slice from bottom to the leaves, you can use all of this vegetable.

Chop one small red onion (I like to half it, then slice it into medium slices, and finally cut each slice in half).  Chop one clove of garlic.

Add 1 tablespoon olive oil to a hot 10-12 inch skillet.  Add the prepared vegetables (bok choy, onion and garlic).  Stir to mix thoroughly and then cover and cook over medium heat for approximately 7-10 minutes depending on how al dente you like them.

Meanwhile, heat a large grill pan or skillet; add a small amount of olive oil.  Wash your salmon filets and dry them with a paper towel.  You will notice that I prefer the thinner slices of the salmon, they cook faster and I find I don’t dry the fish out as much.  Make some slices across the skin side and add, skin side down, to the hot pan.  Reduce heat to medium.  I like to cover the fish and cook for 5 minutes.  I then remove the cover and turn over the fish to cook for another 2-3 minutes until pink inside.

While your salmon and bok choy are cooking, in a small container with a lid put 1 tablespoon of your favorite mustard and 1 tablespoon of your favorite vinegar.  Add a very small amount of stevia (I used about 1/8 of a teaspoon).  Put on the lid and shake until mixed.  Sauce is ready.