Get Fired Up with these Easy, Tasty, Fiery, Gluten Free, Asian Inspired Recipe Ideas
Are you ready to get fired up? With the Chinese New Year just around the corner on February 8th, here are some healthy, fiery and gluten free Asian inspired ideas for you. Whether you are celebrating the year of the Red Fire Monkey or looking to spice up your meals, San-J, known for their gluten free Asian Cooking Sauces, has you covered. With their delicious gluten-free Szechuan sauce, it has never been easier to add a little kick to some delicious meals for family and friends.
Using inspiration from San-J’s line of Non-GMO and Gluten-free sauces, Bee Yinn-Low, best-selling author and acclaimed food blogger at Rasa Malaysia (rasamalaysia.com), created a delicious Szechuan Scallops recipe for you to enjoy.
Get even more fired up with some of San-J’s recipes, from a spicy guacamole to sizzling pork and tofu.
If spice is not for you, try one of San-J’s other gluten free Non-GMO Asian cooking sauces from Teriyaki and Orange to Sweet and Tangy and Thai Peanut.
With San-J’s line of premium, gluten-free, Non-GMO Asian Cooking Sauces, try out these 4 delicious fiery recipes. Inspired by the Chinese New Year, San-J is bringing you healthy recipes with a kick.
- Szechuan Scallops:Kick off the year of Red Fire Monkey with this spicy, savory and scrumptious dish that signifies togetherness!
- Szechuan Guacamole: The perfect appetizer to serve to your guests with San-J’s gluten-free brown rice crackers.
- Baked Szechuan Tofu with Green Beans: The perfect side dish for your fiery new year meal. Try this vegetarian dish with a hint of ginger.
- Kung Pao Pork: Add a little kick to your main dish this New Year with juicy pork and San-J’s Szechuan sauce.
1 Tomato, diced
1 Small red onion, diced
1 Tbsp. San-J Szechuan Sauce
1/4 cup Lemon or lime juice
Peel avocados, remove pits, and mash. Add next 4 ingredients and mix thoroughly. Chill well. Garnish with cilantro and serve with tortilla chips.
Baked Szechuan Tofu with Ginger Green Beans
14 ounces Firm tofu, drained
2 Tablespoons + ½ teaspoon San-J Szechuan Sauce, divided
½ pound Fresh green beans, cleaned and trimmed
1 teaspoon Vegetable oil
2 cloves Garlic, thinly sliced
1 Tablespoon Fresh ginger, minced
Cut the drained tofu into 1-inch cubes and place in a medium mixing bowl. Add 2 tablespoons of San-J Szechuan Sauce and blend lightly until all of the sauce has been incorporated into the tofu. Cover tightly and marinate for 30 minutes. Prepare a 1 1/2 quart ovenproof baking dish by coating it lightly with nonstick cooking spray. Pour the tofu and sauce into the dish and bake uncovered at 350°F for 45 minutes.
While the tofu is baking, use a steamer rack to steam the green beans over boiling water until just tender-crisp. Set aside.
In a large sauté pan, heat the oil for 1 minute and add the garlic and ginger. Mix well then cook and stir for 2 minutes until the garlic and ginger are soft. Add the steamed green beans and baked tofu. Mix well with the garlic and ginger. Add 1/2 teaspoon of San-J Szechuan Sauce and toss again to coat with the sauce. Heat just until all ingredients are warmed. Serve immediately.
Kung Pao Pork
- 1 pound Pork tenderloin
- 1/4 plus 1 tablespoon Roasted peanuts, divided
- 2 tablespoons Vegetable oil
- 8 Thai chilies
- 3 Green onions, cleaned, trimmed, sliced
1/4 cup San-J Szechuan Sauce
Trim 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.
Heat 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.
12 oz. Scallops
Water, for boiling
2 tablespoons Oil
2 cloves Garlic, minced
2 oz. Red bell pepper, chopped
2 oz. Yellow pepper, chopped
2 oz. Green pepper, chopped
White sesame, for garnishing
2 tablespoons San-J Szechuan Sauce
1 ½ teaspoons Sugar
2 tablespoons Water
½ teaspoon Cornstarch
Bring a pot of water to boil. Cook the scallops for 30 seconds. Remove the scallops from the boiling water with a strainer. Drain and set aside.
Mix all the ingredients of the Sauce in a small bowl. Mix well.
Heat a wok or skillet with the oil. Add the garlic and stir-fry until aromatic. Add in the bell peppers and stir-fry until you smell the aromas of the bell peppers. Transfer the scallops into the wok or skillet and stir to combine well with the bell peppers.
Add in the sauce mixture and continue to stir-fry the scallops. As soon as the sauce thickens, turn off the heat. Transfer the scallops to a serving platter and garnish with the white sesame. Serve immediately with steamed white or brown rice.
Serves 4, as part of a multi-course meal
By Bee Yin Low