Chinese Food!

Chinese food presents an interesting problem in my gluten free world: Soy Sauce. Yep, most soy sauce is made from 40-60% wheat. Tamari, a soy sauce made from 100% soy beans, is a great alternative, but I've yet to find a restaurant that uses it in cooking, and the majority don't even carry it for dipping (this applies more to Japanese/Sushi spots). While I've yet to find a dining out solution for Chinese food, I've managed to make some very nice and MSG free dishes at home. Example - last night's dinner: Chicken with chinese eggplant, cabbage, baby bok choy and pea shoots. YUM!!! I've been making stir fry forever. Usually I buy the bag of prechopped stir fry veggies at Trader Joe's, make a sauce, add some chicken or shrimp, serve over brown rice and call it a day. My husband appreciates that I accompany the dish with egg rolls (great quasi healthy ones are available in the freezer section at TJ's). Last night I went in a slightly different direction, inspired by a trip to the Rainbow Co-op, or as I refer to it, the arrogant hippie grocery store that costs more than Whole Foods. I had some chicken at home (the hippie shop does not sell any meat products), as well as some frozen TJ's brown rice (so easy, cooks in 3 min and tastes exactly like it was cooked in a pot, with no dish to clean). In the hippie store produce section, I picked up 2 mini purple cabbages, 2 baby bok choy, 3 chinese eggplant, some crimini mushrooms, an onion and some peashoots. At home, I made a sauce from Tamari, the juice from 2 small oranges (one may have been a large tangerine), some agave syrup, dried onion flakes, garlic powder, chili garlic sauce (from the Chinese section of the grocery store) and Sriacha. I also added some cornstarch as a thickener (so much easier if you mix cornstarch and water in a separate container first into a slurry and add that to the sauce). I'd also on a prior trip to Whole Foods picked up some Asian Stir Fry oil, so I heated that in the pan until hot (on Medium High) . Added the chicken breast (just used one - trimmed and diced), cooked for a few min. Added the onion, mushrooms (sliced) and eggplant (sliced). Let those cook at a high heat for a few minutes until the eggplant and mushrooms were browned. Added the sliced/diced bok choy and cabbage, cooked for about 2 min, then added the sauce. Stirred everything together, then covered, and cooked on high for a few min (maybe 5, maybe 10 - just until it looked right). Once it was all done, I added some frozen edamame (out of the shells), stirred that to warm it, then added the pea shoots and stirred it around until they wilted a little bit. Served it over the TJ's brown rice, with one eggroll for my husband. It was great! The cabbage got almost carmelized and the flavor was excellent! A good amount of spice (we like heat, so if you don't, just don't add too much chili or Sriacha). I'm not going to lie, I was a little bit jealous of the eggroll, but was so full and satiated by the meal itself that by the end, I did not mind one bit :) I just ate the leftovers for lunch - they were FAB!!! Healthy gluten free delicious MSG free Chinese? Check!