The original recipe calls for cornmeal. Hopefully, this should work well with low-carb flour. Recipe modified from Great Recipes for Good Health by Reader’s Digest.
Low Carb Flour Pizza
1 cup low carb flour
1 1/3 cups cold water
2 tablespoons Parmesan cheese
tomato sauce or any desired low carb pizza sauce
any low carb topping(s) you can think of
mozzerella cheese or other cheese
Preheat the oven to 375 F. In a small bowl, mix the flour with 2/3 cup water; in a small heavy saucepan, bring the other 2/3 cup water to a boil. Gradually add the flour mixture to the boiling water, stirring constantly with a fork until it is thick - about 5 minutes. Remove from heat and stir in the parmesan cheese. With wet hands, pat the cornmeal mixture evenly into a greased 12 inch pizza pan or baking sheet. Bake the crust for 15 minutes or until just golden. Take the crust out of the oven. Spoon sauce onto crust followed by desired topping(s) and cheese. Reduce heat to 350 F and bake for 10 to 15 minutes or until cheese melts. Slice your pizza and enjoy. You may freeze any leftovers.
This recipe is modified from Better Homes and Garden’s Oriental Cookbook. This should have less net carbs than the Chinese restaurant’s version. You may also use the coconut crepe recipe above if you wish instead of mandarin pancakes. The mandarin pancakes are highly addictive.
Basic Mu Shu Recipe
Mandarin Pancakes (for recipe, see below)
1/4 cup dried lily buds
1/4 cup dried tree ears (may substitute dried mushrooms)
1 cup hot water
8 oz chicken, pork, beef, etc. cut 1/2 inch thick
1 tablespoon cooking oil
1/4 cup thinly sliced bamboo shoots
1/2 yellow onion, sliced thin
1 or 2 garlic cloves, minced
2 tablespoons soy sauce (Bragg’s Liquid Aminos has no carbs added)
equivalent of 1 tsp sugar from favorite sweetener
1/2 cup bagged coleslaw mix with carrots
1/4 cup bean sprouts
1 tsp grated fresh ginger
1/2 tsp salt
1/4 tsp pepper
5 beaten eggs
Prepare the mandarin pancakes; set aside. Scramble the eggs in some oil and set aside. In small bowl combine lily buds and tree ears with hot water. Let soak 30 minutes. Rinse and squeeze to drain thoroughly. Cut lily buds into 1 inch pieces. Thinly slice the tree ears. Meanwhile, partially freeze the meat. Cut partially frozen meat into 1x1/4 inch strips. In skillet cook meat about 4 minutes until lightly browned. Stir in veggies and seasonings. Cook and stir till veggies are tender-crisp.
Stir in eggs and heat. Serve with Mandarin Pancakes.
Mandarin Pancakes
1 1/2 cups plus 2 tbsp low carb flour
1/4 tsp salt
1/2 cup boiling water
2 tbsp cold water
some cooking oil for brushing
Stir together 1 1/2 cups flour and salt. Pour 1/2 cup boiling water slowly into flour, stirring constantly with a fork. Stir till well blended. Stir in 3 tbsp cold water. When cool enough to handle, knead in the rest of the flour till smooth and elastic (8-10 minutes). Shape dough into a ball, put it back into bowl, and cover with a damp towel. Let stand for 15-20 minutes. Turn dough onto lightly floured surface and divide into 12 equal portions. Flatten each piece of dough with the palm of your hand, then roll each piece into a 6 inch circle. Brush the entire surface of one side of each pancake with the cooking oil. Stack 2 pancakes together, greased sides together (if you don’t do this, they will probably fall apart because of the thinness of these pancakes). In a heavy ungreased skillet or griddle, cook the pancake pairs, a few at a time, over medium heat 20-30 seconds per side or until bubbles appear on surface of pancake. Quickly remove from pan and gently separate the pancakes. You may freeze leftovers (be sure to keep them separated with wax paper between the pancakes) and reheat them in microwave. Makes 12 pancakes.
This is really a low carb version of steak chow mein. You may use other meat besides beef if you wish. This recipe was modified slightly (I added more veggies) from a small cookbook called Cooking is Exciting! (from a children’s hospital gift shop) and the author is Mrs. Will Watson.
Steak Scramble
4 cube steaks cut into julienned strips
1/4 tsp garlic salt
1/4 cup oil
1/4 tsp ginger powder
1 lb bean sprouts
1 cup bias-sliced celery
1 cup thinly sliced onion
1 cup preshredded cabbage
1 cup julienned carrots
2 bell peppers, julienned
3/4 cup cold water
2 tbsp. low carb flour
3 or 4 tbsp soy sauce (Bragg’s Liquid Aminos has no added carbs)
Season meat with garlic and ginger. Heat half the oil in skillet and stir-fry the meat until it browns. Remove meat, add remaining oil; heat, add vegetables, and stir-fry until tender-crisp. Mix flour with water and soy sauce. Add to skillet. Cook and stir until mixture thickens. Add meat and heat thoroughly. Pass more soy sauce if desired.
In a large skillet heat oil over medium heat. Add onions and garlic: saute`untilsoftened.
Add wine, tomatos, olives and parsley, simmer 5 minutes. Place tilapia fillets in sauce: simmer about 5 minutes, or until fish turns white. Season to taste with sea salt and fresh cracked pepper, and serve.
This is really addicting stuff. I modified this recipe from my computer. I got it off of a website so long ago that I forgot the name of that website.
Peanut Butter Noodles
½ cup smooth peanut butter
2 tbsp. Lemon or lime juice
¼ cup soy sauce
3 tbsp. oil
1 lb. low-carb thin noodles or bean sprouts
8 green onions cut into ½ in. slices
4 cloves garlic, minced
1 cup chopped or shredded leftover chicken
red pepper powder to taste (optional)
Cook garlic in 3 tbsp oil until clear. Whisk peanut butter, juice, and soy sauce until smooth. Stir in garlic, chicken, and the oil the garlic was cooked in; heat on low. Cook pasta, drain, then toss with remaining oil. Take peanut mixture and toss over the noodles with green onions. Serves 6-8.
