Spicy Asian Guy Cooks KETO DIET - 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

The post STIR-FRIED CHINESE LONG BEANS & SHRIMP first appeared on Spicy Asian Guy Cooks Keto.

ASIAN STYLE BEEF SHORT RIBS

admin — Mon, 01 Jul 2019 05:55:35 +0000

Asian braised short ribs when slow cooked for hours, are tender, juicy and literally fall-off the-bone great! Make sure you get a meaty short rib with delicious marbled fat. This creates a lot of flavor in a small bite and is flavorful on a KETO Diet! There are two popular ways that they are cut, English style and Flanken. For a Chinese Asian-fusion twist to the above recipe, add ¼ cup fresh orange juice and ¼ cup hoisin sauce and 2 tablespoons fresh lemon juice and 2 teaspoons finely grated orange rind.

Where All Short Ribs Come From

All short ribs are from a rib section that contains three to four ribs. Depending on where it is cut from, it can be three to five inches thick, and contains meat interspersed with a lot of muscle, fat, and tendon, which give it a lot of strong beefy flavor.

Flanken

In the flanken style of short ribs, this thin cut, which is about 1/2 inch thick, goes across the bones so that each slice contains a few pieces of bone. This is a popular way to cut the short ribs if you are going for a Korean barbecue kalbi-style result. This cut is mainly found at an Asian grocery store, you most likely have to ask your butcher to cut these to order.

English Cut

The English style of short rib cuts between the ribs to separate them, leaving a thick piece of meat sitting on top of one piece of bone. These ribs can be left as is in one long piece or cut into smaller, approximately 2-inch long pieces. Boneless short ribs can sometimes be found, which mean that the meat is cut off the bones of an English-cut short rib.

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VEGETABLE EGG FOO YOUNG -“CHINESE OMELETTE”

admin — Sun, 26 May 2019 20:59:02 +0000

Chinese takeout restaurant favorites have a “westernized” menu of egg foo young, chow mein, beef and broccoli, egg drop soup and egg rolls…the typical cooked dishes are full of oil and sodium. I’ve prepared a vegetable egg foo young recipe “take – out” version at home that is low fat, high protein, low carb dinner option –cooked in 30 minutes. Use your imagination and load your stuffed omelettes with extra vegetables on a KETO DIET!

Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong, literally meaning “Hibiscus egg”. This dish is prepared with beaten eggs and most often minced ham. Most traditional Asian restaurants use up leftovers a combination of minced vegetables, eggs and small pieces of meat, seafood or poultry cooked into an omelet-style pancake.

The Chinese omelette egg mixture usually has some type of protein (prawns, shrimp, lobster or pork) with traditional Asian vegetables: bean sprouts, bamboo shoots, cabbage, water chestnuts.

Most Chinese “Take Out” restaurants prepare a well-folded omelette with non-egg ingredients embedded in the egg mixture. It is covered with a sauce or gravy. American-Chinese restaurants in the Midwest serve a sandwich which is an egg foo young patty served with mayonnaise, dill pickles with lettuce, tomato between two slices of white bread

EGG MIXTURE

COOKING EGG MIXTURE

GRAVY PREPARATION

The post VEGETABLE EGG FOO YOUNG -“CHINESE OMELETTE” first appeared on Spicy Asian Guy Cooks Keto.