Healthy Gluten-Free Asian: Daphne Goh

Introducing Daphne Goh

Healthy Gluten-Free Asian Recipes Blog

Founder, owner and a recipe developer Daphne Goh creates scrumptious gluten-free Asian recipes and shares them on her food and lifestyle blog www.healthygfasian.com.

Born in Malaysia, Daphne studied in Singapore and Australia to find herself back in Kuala Lumpur for her first job, where she met her husband. Soon after they migrated back to Sydney and now call it their home.

Passionate about food she enjoyed eating her favourite Dim Sums and doughnuts however always ended up feeling bloated and uncomfortable. Discomfort and the ordeal post eating was overwhelming. The suffering went on from 2009 to 2013 when after a long wait she was finally diagnosed to be gluten and lactose intolerant.

Her inclination to relish food led her to search for palatable Asian recipes; unable to find any she decided to create her own delectable gluten-free recipes. Consequently creating her blog to share her recipes with others who had similar dietary needs. Featuring a variety of cuisines such as Chinese, Thai, Malaysian Japanese and Singaporean she’s working towards many more!

Here’s one of her many recipes. For the rest visit www.healthygfasian.com.

Asian Mushrooms and Vegetables Stir-Fry Noodles

I have always adored eating mushrooms especially exotic mushrooms, for the love of their meaty textures and lovely tastes, but also for the health benefits of mushrooms and at such affordable prices. Amongst all the exotic mushrooms, shiitake mushrooms are my favourite mushrooms to use in my home cooking. They are also a fantastic meat substitute for vegans and vegetarians. Mushrooms are not only versatile but also help decrease the amount of animal based proteins added to our cooking. This recipe is also vegan, dairy free, nut free, soy free, egg free and allergy friendly.

Course: Main Course
Servings: 6
Author: Daphne Goh
Ingredients
Stir Fry Ingredients
  • 8 tablespoons extra virgin olive oil
  • Some extra virgin olive oil for stir frying
  • 4 king oyster mushrooms 145g/5oz, washed and thinly sliced lengthwise
  • 8 fresh shiitake mushrooms 170g/6oz, washed and thinly sliced
  • 75 g 2.6oz brown beech mushrooms, washed and separated
  • 300 g 10.6oz enoki mushrooms, washed and trimmed 1cm at the ends
  • 3 garlic cloves minced
  • 5 cm ginger peeled and finely grated
  • 500 g 17.6oz/1.1Ib gluten free Thai style rice noodles (Chang’s) or any gluten free rice noodles
  • 1 bunch choy sum washed and cut into 8cm in length
  • 1 red capsicum halved, deseeded and thinly sliced
  • 1 yellow capsicum halved deseeded and thinly sliced
  • 3 tablespoons pale or medium dry sherry
  • 1 tablespoon salt or to taste
For the Sauce:
  • 4 tablespoons blackstrap molasses Blue Label
  • 4 tablespoons gluten free Worcestershire sauce Spring Gully Foods, Annie’s
  • 3 tablespoons sweet chilli sauce
  • 3 tablespoons pale or medium dry sherry
  • ¼ teaspoon of ground white pepper
Instructions
  1. Prepare and mix the sauce ingredients in a small bowl.
  2. Heat up the wok with some extra virgin olive oil, stir-fry all the mushrooms on medium to high heat for 3 minutes or until just cooked. Remove mushrooms including juice and set aside. Clean wok with kitchen paper towel.
  3. Heat up the wok again with some extra virgin olive oil, stir-fry the capsicums and choy sum for 2 minutes or until they are just cooked on medium to high heat. Remove and set aside. Clean wok with kitchen paper towel.
  4. Fill a pot half full of water, bring to a boil and turn off the heat. Add 2 tablespoons extra virgin olive oil and the rice noodles into the wok for 2 minutes or until the rice noodles are just soft. Separate the noodles, drain the water, remove and set aside.
  5. For stir-frying and combining the dish, heat up the wok with 6 tablespoons of extra virgin olive oil, add garlic and ginger and stir-fry until lightly golden on low heat. Return the rice noodles to the wok. Then add the sauce, toss and mix well.
  6. Add in the all the cooked mushrooms, capsicums and choy sum and stir and mix well for another 5 minutes on medium to high heat or until heated through.
Recipe Notes

* Be sure to check that your brand of Worcestershire sauce is gluten free. Lea & Perrin’s is gluten free in America, but the UK and Asian versions contain barley malt.

2017-11-07T11:40:31+00:00 September 26th, 2017|