jbn Posted February 11, 2016 Share Posted February 11, 2016 On day 5 of Whole30. I usually do a considerable amount of Chinese cooking and I'm managing to find Whole30 compliant substitutes for most condiments. But Pixian Chile Bean Paste, which contains broad beans, has me stumped. I could use just ground tian jin peppers, but hoped some of you might have a better suggestion. Link to comment Share on other sites More sharing options...
jbn Posted February 14, 2016 Author Share Posted February 14, 2016 Well, until a better answer comes along, I'm finding salted chiles (chopped red chiles and salt fermented for two weeks) an adequate substitute. Link to comment Share on other sites More sharing options...
praxisproject Posted February 14, 2016 Share Posted February 14, 2016 I too love that red bean paste and since finding out I can't have gluten, have been in search of at least a gluten free one, but with sadly, no luck The closest I've found are some chilli + garlic pastes, they're not quite the same though. I have wondered if they use a particular kind of chilli for the flavour. Link to comment Share on other sites More sharing options...
glhkg Posted February 17, 2016 Share Posted February 17, 2016 Unfortunately, I have no good suggestions. However, I'd actually love to know the substitutes you've found for other things, if you'd be wiling to share. I largely cook Chinese, food, too and though I'm using the coconut aminos for soy sauce, that's as far as I've gotten. Any thoughts/experience you're willing to share? Link to comment Share on other sites More sharing options...
praxisproject Posted February 17, 2016 Share Posted February 17, 2016 Coconut aminos are my favourite (swap for soy) as so many recipes have only one non-compliant ingredient, soy sauce. I'm Australian so my Chinese dishes tend to have a fair bit of fusion in them as we tend to mix up our cuisines. Compliant things we can have that are worth playing around with: Sichuan Pepper Five Spice Garlic (fresh and dried) Ginger (fresh and ground) Capsicum - different varieties Onions Dates (not really a hoi sin replacement, but can add a little sweetness - go easy) Chilli - different varieties Lemongrass (fresh - I don't like dried but not sure my dried one is any good, tastes like sawdust) Eggplant Lime/Lemon/Orange juice Toasted sesame oil (a poor fat source, but a very tasty seasoning) Fresh spring onions Chicken bone broth Full length bean shoots (the long alive kind, no stumpy beans without a long tail - sprouted) Sugar snap peas & snow peas Bok choy, gai lan etc Duck fat (not really traditional, but I find it works with flavours) Pork mince (ground pork, not too lean) These might give you some ideas: http://meljoulwan.com/2011/06/21/chinese-pork-fried-frice/ http://meljoulwan.com/2015/01/23/faux-pho/ http://meljoulwan.com/2014/03/13/bakso-indonesian-beef-balls/ This isn't a dish locally (USA Chinese), but I have this on my to-try list, but have never made it: http://meljoulwan.com/2010/08/08/paleo-egg-foo-yung/ (I think the ingredients are a general good list) If you come up with a beef ginger & lemongrass recipe, I'd love one! (my favourite one is a Chinese/Vietnamese version) Link to comment Share on other sites More sharing options...
glhkg Posted February 17, 2016 Share Posted February 17, 2016 praxisproject: I've heard very good things about nom nom paleo's Bo Kho Have you tried it? Link to comment Share on other sites More sharing options...
praxisproject Posted February 17, 2016 Share Posted February 17, 2016 Oh! That looks awesome! No, missed that recipe completely, going on my list! Link to comment Share on other sites More sharing options...
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