{"id":6036,"date":"2013-02-04T07:01:00","date_gmt":"2013-02-04T12:01:00","guid":{"rendered":"http:\/\/www.glutenfreeislife.com\/?p=6036"},"modified":"2013-02-04T07:28:13","modified_gmt":"2013-02-04T12:28:13","slug":"san-j-weeknight-dinner-recipes-giveaway","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=6036","title":{"rendered":"San-J Weeknight Dinner Recipes & Giveaway"},"content":{"rendered":"

I talk about how stressful weeknight meals are on a regular basis.\u00a0 Some weeks I do better at planning in advance than others.\u00a0 When I am having a particularly busy and stressful week we end up with more takeout than I would like, but with these recipes from Carol Kicinski<\/a>, I hope to avoid that all together.\u00a0 Kicinski has created some new gluten-free stir-fry recipes with some of my favorite San-J<\/a> sauces.\u00a0 These recipes can be made in a matter of minutes using 6 simple ingredients<\/strong>.<\/p>\n

\"San-J<\/a><\/p>\n

TOFU & GREEN BEAN STIR FRY
\n<\/span><\/strong>Created by: Carol Kicinski<\/em>
\nIngredients
\n<\/strong>1\/4 cup San-J Gluten-Free Tamari<\/a>
\n2 tablespoons gluten free sweet chili garlic sauce
\n1 pound extra firm tofu
\n2 1\/2 tablespoons cornstarch
\n3 tablespoons oil, use divided
\n1 pound green beans, cleaned trimmed and cut into 1 inch pieces
\nDirections<\/strong>
\nCombine the San-J Gluten-Free Tamari with the chili garlic sauce, set aside.
\nCut tofu into 1\/2 inch cubes, pat dry with paper towels and put into a mixing bowl with the cornstarch, toss to coat.
\nHeat 1 tablespoon of oil in a large skillet or wok over high heat until it starts to shimmer, add half the tofu in an even layer in the pan. Cook the tofu undisturbed for 2 minutes. Gently flip and stir the tofu. Continue to cook and stir until the tofu is lightly golden brown on all sides, 3 – 4 minutes. Remove the tofu to a plate and set aside. Heat 1 more tablespoon of oil in the pan and cook the remaining tofu the same way. Remove from pan.
\nReduce heat to medium; add the remaining tablespoon of oil and the green beans. Cook the green beans, stirring, for 1 minute. Add 1\/4 cup of water and continue to cook the beans for 3 minutes or until they are bright green and crisp tender. Increase the heat back up to high, add the reserved sauce mixture and boil for 1 minute or until it reduces slightly. Add the tofu and cook for 1 minute. Serve immediately.
\nServes 4 as a main dish, 6 as a side dish.<\/p><\/blockquote>\n

\"San-J<\/a><\/p>\n

STIR FRY NOODLES WITH PEANUT SAUCE<\/span><\/strong>
\nCreated by: Carol Kicinski
\n<\/em>Ingredients
\n<\/strong>1 pound rice noodles (sometimes called rice sticks or Bahn Pho) or gluten free fettuccini
\n2 tablespoons vegetable oil
\n7 ounces shitake mushrooms, cleaned, stemmed and sliced into \u013d inch pieces
\n2 red bell peppers, stemmed, seeded and deveined and thinly sliced
\n6 green onions, cleaned trimmed and cut into 1 inch pieces
\n3\/4 cup San-J Thai Peanut Sauce<\/a>
\nDirections
\n<\/strong>Cook the noodles in salted boiling water according to the package directions, stirring often with a fork to keep the noodles separated. Drain and rinse well under hot water.
\nHeat the oil over high heat in a large skillet or wok until it shimmers. Add the mushrooms, peppers, and white part of the green onion and cook for 2 minutes, stirring often. Add the drained noodles, green part of the green onions, and San-J Thai Peanut Sauce. Continue to cook, stirring constantly, for another 2 minutes or until the noodles have absorbed most of the sauce. Serve immediately.
\nServes 6.<\/p><\/blockquote>\n

\"San-J<\/a><\/p>\n

KUNG PAO PORK
\n<\/span><\/strong>Created by: Carol Kicinski
\n<\/em>Ingredients
\n<\/strong>1 pound pork tenderloin
\n1\/4 plus 1 tablespoon roasted peanuts, use divided
\n2 tablespoons vegetable oil
\n8 Thai chilies
\n3 green onions, cleaned, trimmed and sliced
\n1\/4 cup San-J Szechuan Sauce<\/a>
\nPreparation<\/strong>
\nTrim the pork tenderloin of all visible fat and cut into 1 inch cubes. Roughly chop 1 tablespoon of the peanuts and set aside for garnish.
\nHeat the oil in a large skillet or wok over high heat until it begins to shimmer. Add the pork and cook for 4 minutes turning frequently to brown on all sides. Add the remaining 1\/4 cup peanuts, chilies and 2 of the green onions, cook for 30 seconds, stirring constantly. Add the San-J Szechuan Sauce and cook for 1 minute, stirring constantly. Serve immediately garnished with the chopped peanuts and remaining green onion.
\nServes 4.<\/p>\n

ORANGE SHRIMP
\n<\/span><\/strong>Created by: Carol Kicinski
\n<\/em>Ingredients
\n<\/strong>1 1\/2 pounds raw large shrimp, peeled and deveined
\n3 tablespoons cornstarch
\n2 tablespoons vegetable oil
\n8 green onions, cleaned, trimmed and cut into 1 inch pieces on the diagonal
\n5 Thai chilies, whole
\n1\/3 cup San-J Orange Sauce
\nPreparation
\n<\/strong>Pat the shrimp dry with paper towels and put into a mixing bowl with the cornstarch, toss to coat.
\nHeat the oil in a large skillet or wok over high heat until it starts to shimmer, add the shrimp and cook, stirring often, until they turn pink and start to curl, about 2 minutes. Add the green onions and chilies and cook for 1 minute. Add the San-J Orange Sauce, cook for 1 minutes or until the sauce is heated through. Serve immediately; don\u2019t eat the chilies unless you can tolerate really spicy food.
\nServes 4.<\/p><\/blockquote>\n

San-J products are available nationwide at Whole Foods Market or your local natural food store. For more information, visit www.san-j.com<\/a>.<\/p>\n

Now for the fun part \u2013 San-J has offered to give on lucky reader 6 Asian Cooking Sauces and Gluten-Free Tamari (2 varieties)!\u00a0 How cool is that?\u00a0 All you have to do to enter is follow the directions in the Rafflecopter<\/a> box below.\u00a0<\/p>\n

a Rafflecopter giveaway<\/a>
\n