Dear Marl,
You are absolutely correct this would be a great gluten free meal using Tamari Sauce instead of soy sauce. Last week, I went to a great talk here in HK at "The Body Group" in Central and lots of great recipe and information about gluten free diets. In addition, I picked you up a card both in Chinese and English to give the waitress regarding your dietary needs. Take Care, Bobbi

cheers, marl

My teenagers are crazy about Sichuan food, especially as the weather starts to cool off. Thanks Jenny for stopping by. Take Care

Dear Joanne, thanks for stopping by. I am actually blessed with a gas cook top here in Hong Kong. However I just always dread loosing power when you are cooking because of the pure inconvenience of no running water, etc. I also think gas is best for controlling the heat when stir frying with a wok, but I have used both electric and gas and you just need to adjust your cooking style. Stir frying with a wok requires for you to keep the heat high, keep your food moving in the wok, and to cook only small amounts of food at a time. In a wok the most hottest portion is on the bottom of the pan and many times cooks overfill the wok and the food cannot quickly fry and the result in not as good (More steamed vs crunchy stir fry). Please give it a try with smaller portions in your wok/pan and let your wok/pan heat up before you place any ingredients inside. Let me know how it goes. Take Care, Bobbi