We started delving into the intricate and exotic cuisines of Asia this week in culinary school. The first day was India and Thailand. The second was China. There wasn’t enough time! I would happily spend a month learning each. I was so excited to get into the kitchen and see all of the varied ingredients we were going to use including kefir lime leaves, lemongrass, spices to make masalas, coconut milk, curry leaves, etc. I felt these lessons would open a whole new set of flavor profiles in my skill box and I couldn’t wait to use them!

I was especially excited to learn how to make Chinese food. I used to love eating it but, after the kids were diagnosed with peanut, nut and sesame allergies, I ate Chinese food less often. It became more of a treat for me on date nights with my husband or dinner with friends. Then, after I got diagnosed with celiac disease, it was pretty much off-limits due to the fact that soy sauce, a key ingredient in Chinese cooking, has wheat.

General Tso’s Chicken is a quintessential sweet and spicy North American Chinese restaurant dish. There is actually nothing really Chinese about it in that it is unknown in China and was created for us here in the United States. However, it’s a dish I remember eating since my parents used to take us out on our special family dinners at our favorite Chinese restaurant when I was growing up. I was happy to learn how to make it in school and then adapt it to be gluten-free at home! This one was tricky because a main ingredient in the original is Hoisin, a delicious Asian barbecue sauce which has wheat in it. I had to try to recreate the flavors and capture the richness of the Hoisin which adds depth and sweetness to the dish. My husband loved it and there is a bonus to the homemade version…it is not nearly as greasy as the one you may be used to!

 

 

 

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