Ketogenic Asian Recipes - Spicy Asian Guy Cooks Keto

PORK STIR-FRY WITH BABY BOK CHOY & SHIITAKI MUSHROOMS

admin — Tue, 02 Mar 2021 00:13:11 +0000

This quick to prepare Bok Choy stir-fry recipe only takes 15 minutes and produces a wonderful vegan-friendly side dish. Add meat and additional aromatics to the dish and turn this one-dish meal into a quick entree in no time. Add this flavorful stir-fry veggie recipe to your Asian menu on a ketogenic diet.

In this recipe, I cook with “miniature” often called “Baby Bok Choy”. This miniature Chinese cabbage has tender stalks without the tough fibers of full-size Bok Choy and its bright green leaves have a sweet, clean flavor balanced by a hint of peppery, mustardy bitterness (taste is similar to Swiss Chard or Spinach. This vegetable is fast-cooking, versatile, and available year-round at most grocery stores and Asian markets.

Bok Choy can also be steamed, boiled, stir-fried or microwaved until just wilted, 2-3 minutes. In many of my recipes, I also chop this vegetable in place of other greens for salads. In many of my braised meat dishes, I braise Bok Choy leaves by adding to the flavorful liquid at the end of roasting meat– I sautee the chopped leaves in the simmering pan broth, sauce or gravy produced. This produces a “silky and tender” texture and adds a wonderful flavor to the leaves without burning them.

To add aromatics like minced garlic, ginger, or chili paste, add grape seed oil to the pan first and cook the aromatics, stirring constantly, until they are fragrant, about one minute (don’t overcook or burn them). Add the broth and Bok Choy. Drizzle the veggies with sesame oil.

Bok Choy belongs to the leafy vegetable Pak choi family of Chinese brassicas. Bok Choy is also called Chinese White Cabbage, Chinese Chard, Chinese Mustard Cabbage, Pak Choi. Bok Choy has white or green, thick, crunchy stems with light to dark green wide leaves. Size can vary from 4-12 inches tall. All parts, stems and leaves, are eaten.

Store Bok Choy in a refrigerator crisper bin (32 to 36 degrees Fahrenheit). Store in a paper or perforated plastic bag. (TIP: for any green leafy veggie, I wrap a slightly moist paper towel around the whole vegetable to keep it crisp) Do not wash until you are ready to use. Use within 3-4 days.

Bok Choy is an excellent source of vitamin C, provides dietary fiber, iron, calcium and folate, a good source of beta carotene (your body turns this into vitamin A).

Add ginger, garlic, soy sauce, sesame oil, rice wine or cooking sherry and brown sugar or alternative sweetener and wisk.

Pork tenderloin (1/2 pound) trim fat and slice thinly.

Add sliced pork to marinade and refrigerate overnight for best flavor and to tenderize the meat.

Baby Bok Choy

Separate Bok Choy stems and wash, pat dry before stir frying.

If using dried, dehydrated Shiitake mushrooms, soak overnight. Rinse several times and change water. If using fresh mushrooms, rinse and pat dry.

Remove mushroom stem and slice thinly for stir-fry.

Preheat wok (very hot), add grapeseed oil to cover entire surface of pan. Heat oil until you see slight smoking.

Add garlic and ginger and caramelize (2 minutes). Remove and add after stir-frying meat.

Stir-fry pork with a continuous stirring, scooping, tossing motion to ensure even cooking. Stir-fry pork until the outside surface is browned and the center is pink and not cooked through. Don’t overcook! Remove from Wok.

Heat wok and add grapeseed oil. Stir-fry Bok Choy stems (2 minutes until stems become tender). Add mushrooms and stir-fry another 2 minutes. Add previously stir-fried garlic and ginger and continue to stir-fry.

Reduce heat to medium heat. Add saved marinade liquid to pan and cook 3 minutes until sauce thickens. Return pork and juices to pan and cook for another minute. Serve immediately over Keto riced cauliflower or quinoa or brown rice.

The post PORK STIR-FRY WITH BABY BOK CHOY & SHIITAKI MUSHROOMS first appeared on Spicy Asian Guy Cooks Keto.

ROASTED CURRY GINGER CHICKEN

admin — Tue, 02 Feb 2021 22:37:45 +0000

This flavor-packed roasted chicken uses a “wet” curry rub. When marinating, some of the liquid will evaporate and the spices will bind to the food. This recipe has curry powder, cumin, garlic powder, fresh ginger root and fresh garlic. There is a small amount of liquid in the recipe other than lemon juice, sesame oil and grape seed oil. The crispy chicken skin has a wonderful delicious, caramelized color and texture. By adding the marinade spice mixture under the chicken skin, juices form adding more flavor to the meat during roasting. The white breast meat is very tender and succulent.

A quick to prepare chicken recipe only takes 15 minutes and produces a wonderful aroma in the kitchen… a sweet – savory flavor to add to your recipe collection and on a ketogenic diet.

Curry powder works best when it is mixed with other flavorful spices and foods so that it is not the main flavor. Use curry powder with onions, garlic for a great flavor. Other spices often used with curry powder include ginger, coriander, cumin and crushed red pepper flakes.

Rub the mixture to cover whole chicken parts - marinate under the skin

split chicken in half, cut down middle back bone of whole chicken

add potatoes - if not on a keto diet - marinate

saute garlic cloves with 1 Tablespoon grape seed oil

browning chicken (bone side down)

add 1 cup of organic vegetable stock or chicken broth to pan and deglaze

Roast chicken in preheated 375 degree oven (convection cooked is best)

The crispy chicken skin has a wonderful delicious, caramelized color and texture

The post ROASTED CURRY GINGER CHICKEN first appeared on Spicy Asian Guy Cooks Keto.

STIR-FRIED CHINESE LONG BEANS & SHRIMP

admin — Sat, 26 Sep 2020 02:03:33 +0000

Chinese Long Beans (also known as “Chinese Green Beans”, “Yard-Long Beans”, “Chopstick Beans” “Snake Bean” or “Pea Bean”) are grown in subtropical/tropical climates and most widely grown in warmer parts of South Asia, Southeast Asia and Southern China. This bean is a staple vegetable in Asian cuisine. The crisp, tender pods are eaten both fresh and cooked. They are at their best when young and slender. They are sometimes cut into short sections for cooking uses. As a West Indian dish, they are often stir-fried with potatoes and shrimp. In Odisha, India, they are used to make a variety of dishes, especially a sour dish (judunga besara) cooking along with mustard sauce and lime. They are also used in Chinese cuisine and Kerala cuisine.

In Malaysian cuisine, they are often stir-fried with chilli and shrimp paste or used in cooked salads (kerabu). Another popular option is to chop them into short sections and fry them in an omelette. In the Philippines, they are widely eaten stir-fried with soy sauce, garlic, and hot pepper and in an all-vegetable dish called utan or are stewed in bagoong-based dishes such as pinakbet and dinengdeng.

Chinese Long Beans are crunchy, chewy and hearty. The simplicity of this recipe – combining stir frying and steaming in just a couple of steps. These Chinese beans can withstand intense spices and chilies. Quickly stir – fry these beans as a “veggie” dish or add shrimp, pork, beef or chicken in a chili and black bean sauce. Cook these beans up quickly at home for a perfect healthy side or a one dish weeknight meal in only 10 minutes! I enjoy cooking this flavorful stir-fry in a spicy sauce that can be poured over quinoa (healthy alternative to steam white rice).

WHAT ARE CHINESE LONG BEANS?

The asparagus bean is a legume cultivated for its edible green pods containing immature seeds, like the green bean.

Chinese Long Beans come in long bundles – typically they are 12” – 30” long, hence the nickname, “Yard Long Beans.” The best tasting Chinese Long Beans are young, 12” – 16” long. Purchase beans that have no black spots, flexible but not limp and do not look dry and thick.

Chinese Long Beans taste like the European-American style of green beans with a sharper flavor and a crunchier texture than American snap beans. These beans are incredibly healthy and available in most supermarkets, farmers’ markets and Asian markets. You can add heat with spicy chilies or keep it mild with a plain stir-fry marinade sauce or black bean sauce – both ways stir fried are delicious.

Have all your ingredients ready to go before you start stir – frying as cooking moves fast!

CHINESE LONG BEANS, SWEET RED ONION, SHIITAKE MUSHROOMS

CUT LONG BEANS INTO 3″ SEGMENTS

WASH LONG BEANS

MARINATE SHRIMP

STIR – FRY SHRIMP

CLEAN WOK, ADD 2 TBSP. GRAPESEED OIL AND HEAT HIGH UNTIL OIL SMOKES, ADD SLICED RED ONION.

CARAMELIZE ONIONS

ADD CHINESE LONG BEANS TO CARAMELIZED ONIONS AND STIR-FRY

ADD SHIITAKE MUSHROOMS AND STIR-FRY WITH BEANS

RETURN SHRIMP AND JUICES TO WOK AND COOK WITH BEANS

STIR-FRY UNTIL SAUCE IS SLIGHTLY THICKENED, ADD CHICKEN STOCK OR WATER IF NEEDED FOR ADDITIONAL SAUCE

SERVE OVER KETO RICED CAULIFLOWER OR QUINOA

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CHINESE RIBLETS APPETIZER IN A SPICY GARLIC BLACK BEAN SAUCE

admin — Tue, 01 Oct 2019 17:05:49 +0000

My Chinese sparerib “riblets” recipe is a quick appetizer or side dish that is cooked in a wok or braising pan. This recipe is great on a KETO diet and easy to prepare. I have created this recipe by adding additional ingredients to the traditional marinade (sliced ginger, star anise pods, dry sherry, beef stock and (optional) crushed red pepper flakes (to taste) for a “kick”).

You may have ordered these similar Cantonese style ribs in a dim sum restaurant (full of MSG, salt, sugar, and oyster sauce).

Fermented black bean is known as black Dou-chi and is a famous seasoning in many Chinese and Szechuan stir-fry dishes. I use the prepared black bean with garlic sauce marinade (Lee Kum Kee brand) available at most local grocery stores (Asian or BBQ sauce aisle) or at your local Asian market.

What is a riblet(s)? Riblets are prepared by butchers cutting a full set of spare ribs in sections. This produces a set of short, flat ribs where the curved part of the rib is removed and gives them a more uniform look. Cutting in between the bone will separate them into small bite size pieces.

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ASIAN FLAVORED GROUND CHICKEN STUFFED BELL PEPPERS

admin — Thu, 01 Aug 2019 02:27:01 +0000

A quick one dish meal on a KETO DIET… I enjoy cooking colorful food, don’t you? I took a tomato based flavor and created an Asian flavored ground chicken stuffed bell pepper recipe – Spice up your life with this recipe. The spicy savory chili-black bean-ginger flavor brings excitement and flavor to a traditional dish. Bell peppers, these delicious vegetables are the perfect vessels for delicious fillings. All you need to do to create a terrific and tasty meal is hollow out a bell pepper and fill it with whatever you desire.

-Quinoa is a complete protein, while rice simply is not. Fueling up with protein is a good idea if you’re looking to lose weight. It can help with appetite control and weight management.

-Compared with rice, Quinoa can help keep you fuller for longer. One cup of Quinoa contains 5 g of fiber, a significant jump from white rice’s 0.6g. Fiber is an important nutrient because it can reduce your risk of developing heart disease. It also keeps your digestive system humming and can help you manage your weight.

-Quinoa is rich in magnesium. A 1-cup serving of Quinoa has 118 mg of magnesium, making it one of the best food sources of the mineral. By comparison, white rice has 19mg.

-You get a dose of healthy Carbs from Quinoa (not so with white rice).

-Quinoa can better enhance the nutrient profile of gluten-free diets. Quinoa is naturally gluten-free and can be a great source of nutrition for those with gluten intolerance. It’s a better choice than white rice.

-Quinoa offers a big punch of Potassium compared with rice. One cup of Quinoa has 318 mg of potasium, while white rice has 55 mg.

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SPICY LEMON SKILLET PORK CHOPS

admin — Sat, 27 Apr 2019 23:28:54 +0000

Do you cook pork chops that are dry and flavorless? This “SPICY LEMON PORK CHOP” recipe makes a juicy and tender pork chop full of flavor with little preparation time. Only 35 minutes and a great meal on a KETO DIET!

COOKING TIPS FOR PORK CHOPS:

-Don’t cook chops straight from the refrigerator…Thirty minutes before you plan to cook chops, take the meat out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook evenly throughout.

-Season the chops with salt and pepper half-an-hour before cooking…salt has a chance to improve the flavor and texture of the meat.

-Rub chops with spices. Prepare your favorite spice blend on chops to seal in moisture.

-Sear one side of the pork chop until browned (seared) then flip them, turn down the heat to low heat and cover the skillet with a lid. Flip the chop to the second side and turn down the heat, slowly cooking to a golden brown…with the lid on the chop is cooked thoroughly in the middle. The chops remain juicy and become tender.

-Let the cooked chops rest. After cooking immediately, transfer them to a plate and allow 5 minutes. Keep warm in the oven before serving.

-While the chops rest, add chicken stock to the pan drippings. Simmer and reduce by half, swirl with butter.

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PAN SEARED CURRY-THYME BONELESS LEG OF LAMB STEAKS-KETO COOKED

admin — Sun, 07 Oct 2018 19:48:30 +0000

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You ask is lamb good for a KETO diet? You’re good to have meat on a ketogenic diet and this includes fatty meat such as lamb, pork and poultry with the skin on. This is good news for the taste buds as fat helps to add a lot of flavor!

My favorite way to cook lamb is to add spices (coriander, cumin and turmeric, ginger and dried hot chilies) or ‘curry powder’ and pan-sear the lamb. For the sake of time I cook this fast, easy and very flavorful way to prepare boneless leg of lamb.

Cooking lamb pieces is very similar to cooking a filet mignon steak. In fact, this recipe could easily substitute a filet if you don’t have fresh lamb. But, if you get the chance, I highly recommend trying this pan-seared curry – thyme lamb steak recipe. It’s delicious, super easy, and ready in just 25 minutes. Hard to beat that!

Curry is the use of combinations of spices or herbs and the term is generally limited to dishes prepared in a sauce. Curry powder is a commercially prepared mixture of spices (coriander, cumin, turmeric & ginger), is largely a ‘Western’ creation. Dishes called ‘curry’ may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Since the mid-20^th century, curries of many national styles have become popular and have become part of international fusion cuisine (Indian, Southeast Asia, East Asia, South Africa & West Indies).

I’ve cooked ‘curries’ which may be either ‘dry’ or ‘wet’. Dry curries are cooked with very little liquid and allowed to evaporate, leaving the other ingredients coated with the mixture. Wet curries contain significant amounts of sauce or gravy based on yogurt, cream, coconut milk or cream, legume puree, tomato puree, sauteed crushed onion or broth.

The post PAN SEARED CURRY-THYME BONELESS LEG OF LAMB STEAKS-KETO COOKED first appeared on Spicy Asian Guy Cooks Keto.