65/166 - Asian style stir fry low/no carbohydrates
For the sixty sixth day of 366 creative days I posted my stir fry recipes, easy to make, very tasty, can match all tastes and very healthy and with as little carbs and calories as possible.
Materials
1 - Any 4-5 vegetables you have in the fridge or around the house (onion, carrots, mushroom, chicken, cabbage, chicken, tuna, noodles, etc)
Example:
- onions, Chinese cabbage, tuna, avocado, mushrooms (Pic 1)
- onions, celery, chicken, spinach, red pepper, mushrooms (Pic 2)
- onions, red and white pepper, tuna, spinach (Pic 3)
- onions, mushroom, spinach, red pepper, cauliflower - vegetarian (Pic 4)
2 - 50 - 60 ml from the following sauce mix
- 1 spoon of balsamic or white vinegar
- 2-3 spoons of dark soy sauce
- 1 spoon oyster sauce
- rest up to 50 - 60 no sugar soy sauce
Combination can be made by adding oyster sauce or mirin or teriyaki but i prefer to keep it low carbs
3 - 2-30 ml oil mix (sesame, olive oil, aromatic ginger oil)
4 - 1-2 cloves or garlic
5 - 5-6 thin slices of ginger if you have and like (even pickled is good
7 - pepper, 5 spices, etc
b - Tools
1 - Wok, I prefer non stick
2 - Sharp big knife
3 - Wooden or non stick big spoon
4 - Measuring cup
5 - Imagination
c - Techniques
1 - Wash and chop the vegetable in thick slices, 1/2-1 centimeter for hard vegetables and 5 cm for soft like spinach, Chinese cabbage, etc.
2 - Prepare the sauce mix in advance in the measuring cup and add also the spices
3 - Place the wok on the highest heat setting and add the oil. When is very hot, thrown the ginger and garlic, and leave it for 20-30 seconds, before it goes brown. Garlic can be removed.
4 - add first the meat (thinly slices - 2-3 mm) and add 1/3 of the sauce. Stir continuously until the meat gets white, no need to be fully cooked, otherwise will get dry by the end of the full dish (1-2 minutes).
5 - add the hard vegetables (carrots, onion, celery, cauliflower, mushrooms, cabbage, pepper, etc) and add another 1/3 of the sauce ( 3-5 minutes, depends on the vegetables, cabbage needs a bit more until is getting softer)
6 - add the soft vegetables (spinach, salad, Chinese cabbage, bean sprouts, etc) with the remaining sauce. (1-2 more minutes)
7 - serve while hot, but can be served also cold if you like it
d - End result
I am sorry the pictures are not that good. The recipe can be varied based on taste. if you have too many ingredients ( I usually place 1 item each - 1 big onion, 1 tiny carrot, 1 can mushroom, 1 chicken breast thinly sliced) you might need to add a bit more sauce, up to 75 ml.
I cook based on my mood and add ingredients based on my imagination. I never had complaint so far for this dish, whatever was the variation. I was even asked for recipe.
I will try to perfect it a bit more and check the time more precise.
I hope you will enjoy it or get some inspiration.
For the sixty sixth day of 366 creative days I posted my stir fry recipes, easy to make, very tasty, can match all tastes and very healthy and with as little carbs and calories as possible.
 |
| Stir fry no carbs vegetarian |
Materials
1 - Any 4-5 vegetables you have in the fridge or around the house (onion, carrots, mushroom, chicken, cabbage, chicken, tuna, noodles, etc)
Example:
- onions, Chinese cabbage, tuna, avocado, mushrooms (Pic 1)
- onions, celery, chicken, spinach, red pepper, mushrooms (Pic 2)
- onions, red and white pepper, tuna, spinach (Pic 3)
- onions, mushroom, spinach, red pepper, cauliflower - vegetarian (Pic 4)
2 - 50 - 60 ml from the following sauce mix
- 1 spoon of balsamic or white vinegar
- 2-3 spoons of dark soy sauce
- 1 spoon oyster sauce
- rest up to 50 - 60 no sugar soy sauce
Combination can be made by adding oyster sauce or mirin or teriyaki but i prefer to keep it low carbs
3 - 2-30 ml oil mix (sesame, olive oil, aromatic ginger oil)
4 - 1-2 cloves or garlic
5 - 5-6 thin slices of ginger if you have and like (even pickled is good
7 - pepper, 5 spices, etc
b - Tools
1 - Wok, I prefer non stick
2 - Sharp big knife
3 - Wooden or non stick big spoon
4 - Measuring cup
5 - Imagination
c - Techniques
1 - Wash and chop the vegetable in thick slices, 1/2-1 centimeter for hard vegetables and 5 cm for soft like spinach, Chinese cabbage, etc.
2 - Prepare the sauce mix in advance in the measuring cup and add also the spices
3 - Place the wok on the highest heat setting and add the oil. When is very hot, thrown the ginger and garlic, and leave it for 20-30 seconds, before it goes brown. Garlic can be removed.
4 - add first the meat (thinly slices - 2-3 mm) and add 1/3 of the sauce. Stir continuously until the meat gets white, no need to be fully cooked, otherwise will get dry by the end of the full dish (1-2 minutes).
5 - add the hard vegetables (carrots, onion, celery, cauliflower, mushrooms, cabbage, pepper, etc) and add another 1/3 of the sauce ( 3-5 minutes, depends on the vegetables, cabbage needs a bit more until is getting softer)
6 - add the soft vegetables (spinach, salad, Chinese cabbage, bean sprouts, etc) with the remaining sauce. (1-2 more minutes)
7 - serve while hot, but can be served also cold if you like it
d - End result
 |
| Stir fry no carbs - onions, celery, tuna, avocado, mushrooms |
 |
| Stir fry no carbs - onions, celery, chicken, spinach, red pepper, mushrooms |
 |
| Stir fry no carbs - onions, red and white pepper, tuna, spinach |
|
| Stir fry no carbs vegetarian - onions, mushroom, spinach, red pepper, cauliflower |
I cook based on my mood and add ingredients based on my imagination. I never had complaint so far for this dish, whatever was the variation. I was even asked for recipe.
I will try to perfect it a bit more and check the time more precise.
I hope you will enjoy it or get some inspiration.
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