Asian style stir fry - low carb - 65 of 366 creative days

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.

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 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.

Lahmacun and pockets recipes for diet - 62 of 366 creative days

62/366 - Lahmancun and pockets

For the 62 of the 366 creative days I tried to reinvent Lahmacun at home, based on a taste I remembered. Also tried some spring pockets with same type of filling.

a - Materials

 1 - Bread dough or Armenian pitta or frozen flat pastry
 2 - Mix of 50/50 lamb with beef, 20% fat, minced
 3 - Lots of chopped parsley, 1/3 of meat
 4 - Chopped onion, 50% of meat
 5 - Chopped tomatoe, 1/4 of meat
 6 - Garlic (my personal touch), 1-2 cloves for taste
 7 - Salt, paper for taste
 8 - Some oil for greasing the pan and the dough
 9 - Chilly flakes for adding later when you eat (same can be added in the mix as well, 1/2 tsp)
 10 - Ayran yogurt, for putting down the fire

b - Tools

1 - Bowl for mixing
2 - Greased tray and covered with baking paper
3 - Toothpicks
4 - Rolling pin or glass bottle      

c - Techniques
     Mix all ingredients together in the bowl.
  Use a rolling pin  to spread the dough as thin as possible, 2-5 mm.
  Grease the dough with some oil.
  For the lahmacun - "sprinkle" the mix all over into a thin layer
  For the pockets - cut the dough in even 7- 10 cm squares and place a tbsp of mix in the middle.
Bring the corners together and place a toothpick to keep them together
Bake in over at 200 C, separately.

d - End result

Home made Lahmancun

Home made pockets with lamb and beef mix

It ended up being good but the pockets were a bit dry, needed more oil.
Lahmacum is a very light food, diet dish, like a pizza but without all the fat. If the layer of dough is thin, no worries about carbs either.
I will experiment some more and update the recipe until I will reach the perfect taste.