The following food types are featured here: Chinese, Japanese, Korean, Thai, Vietnamese, etc. Since most Oriental cultures have rice or noodles as the main part of their meals, low-carb recipes are definitely needed for us to be able to enjoy them without guilt.
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 should use the coconut crepe recipe instead of mandarin pancakes since the mandarin pancake recipe is under modification (I’ll post it again later).
Basic Mu Shu Recipe
12 Low-carb Mandarin pancakes or Debra’s coconut crepes
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 Debra’s Coconut Pancakes, or the mandarin pancakes when I’m done fixing it.
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.
This recipe has been modified from a Foster Farms chicken package. It’s one of my husband’s favorite chicken recipes and tastes so good you won’t need dessert.
Simmered Chinese Chicken
1 defrosted whole chicken
2 tbsp oil
Sauce ingredients:
2/3 cup soy sauce
equivalent of 2/3 cup brown sugar (I use either stevia or Splenda)
at least 1 cup water
2 pressed cloves garlic
2 tbsp tomato sauce or low-carb ketchup (recipe in condiments)
4 green onions, sliced
1/2 cup chicken broth (original recipe calls for apple juice or Sherry, but broth works better for low-carb purposes)
1 to 1 1/2 tsp. crushed red peppers (optional)
Optional other ingredients:
equivalent of 4 tbsp corn starch (may use low-carb flour or other thickeners)
4 tbsp water
4 tbsp toasted sesame seeds
Remove giblets, rinse chicken & pat dry. If desired, brown chicken in oil on all sides in a Dutch oven. Mix sauce ingredients. Pour sauce over chicken. Cover and simmer 35-45 minutes, or until meat falls off the bones easily, turning chicken halfway through to cook evenly. Remove chicken to platter, draining juices back into pan. You may easily shred the chicken as soon as it cools if desired. Thicken the sauce with the other ingredients as desired. Serve chicken with sauce. May serve over steamed grated cauliflower if desired.
There are many ways to make sushi. This basic recipe should get you started.
Easy Faux Sushi Recipe
Some Nori or Lavar sheets
1 head cauliflower, freshly grated and steamed
any desired fish for the filling
any desired low-carb veggies or avacado for the filling
wax paper or bamboo mat
some fresh grated ginger, soy sauce, or prepared horseradish (optional)
Put one layer of the seaweed sheet on the wax paper or bamboo mat. Leaving 1/2 inch for overlap at one end, spread with the cauliflower, then center the desired filling in the middle of the cauliflower. Carefully roll up the wrap firmly using the wax paper or bamboo mat to make a sushi roll. If using nori, cut into appropriate sized pieces with a sharp knife. Serve with the ginger, horseradish, and/or soysauce.
Pinkyspurse these sound amazing! Can’t wait to try them.
Thanks, it’s nice to be appreciated. I’ll look into more Oriental dishes and post more later…
This recipe was found posted on www.recipesecrets.net.
November 2nd, 2005, 10:08 PM
Kitchen Witch
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Teriyaki Sauce Low Carb
1 2/3 cups soy sauce
1/3 cup olive oil
1 cup splenda
1 clove garlic – chopped
2 inch piece ginger – fresh
3 green onions – chopped
1/4 cup brown sugar twin
Method:
Combine all ingredients in a medium size pot.
Bring to a boil then simmer for 30 minutes.
Let cool, then strain through a sieve or cheesecloth.
Use as a marinade or just to brush on while grilling.
Makes approximately 2 cups:
Carb count per T:3.2 minus 0.5 grams fiber= 2.7 carbs
NOTE: Most of the carbs burn off during grilling.
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I modified this easy and basic teriyaki recipe off of the spark website. You may substitute meat, eggs, or fish for the chicken if desired.
Chicken Teriyaki bowl
Submitted by: TKLMOM01
Ingredients
2 Chicken breasts
4 cups faux rice (use either soybean sprouts snipped to size or grated cauliflower, steamed either way)
1 package low-carb mixed frozen veggies
Low-Carb Teriyaki Sauce (just enough to coat)
Directions
Cut chicken into bite size pieces. Cook on stovetop in 1/2 t oil. Cook veggies in microwave then add to chicken just before chicken is done. When everything is cooked through, add teriyaki sauce, just enough to coat. Put cooked rice into bowl then top with chicken mixture. Enjoy. Number of Servings: 4
Recipe submitted by SparkPeople user TKLMOM01.
Printed this up… Looks GREAT!!! Thanks Pinky!
I’m gonna try this one as well! Thanks!
This isn’t really sushi, but I call it that because I can’t think of a better way to describe this.
Quick Sushi/Fish Wraps
15 or 16 oz can fish, drained (I used makerel in tomato sauce)
some prechopped low-carb veggies (optional)
1 seaweed wrap
Just put the fish into a bowl and mash it with a fork. Put it onto the wrap, put the veggies on if you’re using them, then roll it up. Eat as is or slice it first if you prefer. Makes a quick and easy dinner or lunch!
