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I've done the second part, adding it to stirfry instead of adding meat. I've found that it tastes better AND it's a heckuva lot harder to overcook it when you using eggs instead of strips of meat. I have bad luck with meat in stirfry.
Kass, I assume you use wheat-free soy sauce? Do you have a preferred brand? I haven't eaten stirfry since I was told that I have a wheat allergy because I couldn't find wheat free soy sauce.
I'm considering scrambled eggs as meat in chili to help stretch the ground beef. Think that would work?
My Mom has always put Barley in chili - an old Depression-era trick to stretch the "meat" in recipes. My Brothers and I have always had it that way and love it but my Texas DH thinks that and beans in chili is a sin.
I know Barley has Glutten so that won't work for folks with alergies.
I've done the second part, adding it to stirfry instead of adding meat. I've found that it tastes better AND it's a heckuva lot harder to overcook it when you using eggs instead of strips of meat. I have bad luck with meat in stirfry.
Kass, I assume you use wheat-free soy sauce? Do you have a preferred brand? I haven't eaten stirfry since I was told that I have a wheat allergy because I couldn't find wheat free soy sauce.
I'm considering scrambled eggs as meat in chili to help stretch the ground beef. Think that would work?
My Mom has always put Barley in chili - an old Depression-era trick to stretch the "meat" in recipes. My Brothers and I have always had it that way and love it but my Texas DH thinks that and beans in chili is a sin.
I know Barley has Glutten so that won't work for folks with alergies.
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