Gluten Free Recipe: Mango Sunrise: Mango Vegetable Stir-fry in Peanut Sauce

This gluten free recipe is inspired by a dish we had during pre-Celiac times at Lime restaurant in Toronto. We are no longer able to eat that dish in Toronto because Lime does not use a gluten free soy sauce.

We've recreated the dish using gluten free products and love our spin on it.

Pre-cut stir fry ingredients

Sauce

• 1/2 cup peanut butter
• 1/4 cup water (add more if sauce is too thick for your liking)
• 1/4 cup gluten free soy sauce (we use VH brand)
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 2 tbsp rice vinegar
• chili flakes to taste (optional)

Stir Fry

• 1 cup rice
• 2 tbsp oil
• 1 large chicken breast cut into 1" strips (omit for a vegetarian dish)
• 1 large carrot julienned
• 1/2 green pepper julienned
• 1/2 red pepper julienned
• 1 zucchini, sliced
• 1/2 cup mushrooms, chopped (optional)
• 2 mangoes cubed

Mango Sunrise

Directions:

1. Combine all sauce ingredients in small sauce pan over low heat.
2. While sauce is warming up, begin preparing rice according to package directions.
3. In a wok or large pan, add oil and fry meat over medium heat until no longer pink.
4. Add carrots, and peppers. Cover and let simmer for 5 minutes.
5. Add zucchini and cook for 2 minutes.
6. Add mushrooms and mango and cook for an additional 2 minues.
7. Remove from stove, add sauce and stir.
8. Serve with rice on the side.

Gluten Free Edmonton - A guide and resource for people with a gluten or wheat allergy.