Reply to Asian-style stir fry suggestions please, with caveats

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[quote=Anonymous][quote=Anonymous]Ooh, that's a tough one. Either soy, sesame, and coconut are pretty much in everything Asian, huh? :)

How about lemongrass chicken? http://www.foodandwine.com/recipes/lemongrass-chicken-october-2007

DH is Vietnamese and we make that a lot and it's delicious. You could do the broccoli as a side dish, stir-fried with some garlic slivers, crushed ginger, and olive oil (or some other safe oil for your DS).

[/quote]

Here's another Vietnamese-style recipe with no soy (says you use fish sauce OR soy): http://cooking.nytimes.com/recipes/6186-vietnamese-stir-fried-vegetables-with-chicken-or-shrimp

It's a little more American and has the veggies in it.

There's also caramel chicken, which is insanely delicious (sort of a sweet-and-sour thing): http://www.theravenouscouple.com/2009/09/caramelized-chicken-ga-kho.html (omit the sesame). (For this, you'd probably serve veggies on the side as I said above, or more traditionally, you'd make a soup with veggies to serve with the meal).

I'll try to come up with more. Vietnamese might be a good vein to mine since they do use soy, but less so than Thai, Chinese, Japanese, and fish sauce is the primary flavor in many dishes.[/quote]

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