My first recipe experiments were in a shared dorm hall kitchen during my freshman year of college.  Unfortunately, those meals were mostly forgettable.

What I do remember is that my neighbor, homesick for her native Korea, thought I made the perfect taste-tester.  She would cook dishes that were unfamiliar and exotic to my rural Utah taste buds.  And, I would gladly eat whatever she made.

The chilies and fermented vegetables, garlic and just-cooked meats were amazing.  And, I began to notice that while the flavors and ingredients were sometimes different, the process she used was pretty much the same.

Simplifying Cooking with Systems

I’m a sucker for systems and frameworks that give me an understanding of how to do something, but offer the flexibility to mix and match, alter and adjust.  I’m kind of nerdy that way.

The same goes for recipe formulas – my dorm-mate’s cooking was my introduction to this…  Understanding the basics of a dish lets me stay true to form, but get creative with ingredients.

Stir-fry just happens to be one of those dishes that lends itself to this sort of structured creativity.

First, a Note on gluten-free and Paleo Stir-fry Sauces

Sauce is essential to stir-fry.  And the options are endless.  Here are a handful of liquids you can use in stir-fry that you may or may not be familiar with.

GF Tamari Soy Sauce – Soy sauce is often made with wheat.  San-J brand is certified gluten-free.  If you avoid soy, but still want the tangy, salty taste, try the next item on the list instead.

Liquid Coconut Aminos – Coconut aminos are made from the aged sap of coconut blossoms mixed with salt.  Coconut aminos are high in protein, low-glycemic, and full of amino acids. They can be used as a tasty, direct substitute for soy sauce.  Coconut Secret brand can be found at Whole Foods stores.

Fish Sauce – Fish sauce is made from…wait now…fish (typically anchovies) and salt.  Some brands use water (among other things), as well.  It is typically aged for a year or more.  And, it is savory and salty and fantastic with fresh lime juice and chilies (which help cut the fishy flavor).  I  recently found Red Boat brand at a local Asian market – it’s a gluten-free, artisan-quality fish sauce with great flavor.