So, I recently found out that I am horribly intolerant to a huge range of foods – wheat, buckwheat, rye, yeast, cow milk, beef, broccoli, cabbage, almonds, coconut, celery, MSG, sugar, honey… to name but a few. One of the most annoying bits is the allergy to both garlic and all forms of chili, two of my staple flavouring basics. But on the plus side, it means I have to be a bit more creative
This evening I made stir-fry chicken, with bits of smoked bacon, green beans, red onion and mushrooms. I fried in some grapeseed oil (can’t have sunflower oil), glazed the chicken with wheat-free soy sauce (normal soy has a ton of wheat in it. Who knew?) and rice syrup (instead of honey), and added chopped ginger, some Szechwan pepper, some generous pinches of Sabzi Ghormeh (an Iranian mixed spice powder containing coriander leaves, lime powder, parsley, chives, mint leaves and fenugreek leaves) and a ton of fresh coriander. It turned out very tasty, and I didn’t miss the garlic at all!