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-   -   If you miss Chinese and Thai... (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/326014-if-you-miss-chinese-thai.html)

SCOTTSDALEJULIE 03-09-2005 10:23 AM

If you miss Chinese and Thai...
I made a menu last night, and both my DH and I thought we had died and gone to Asian Heaven. The recipes are by Lee140 and are in the thread entitled Chinese brown suace help. I made the Summer Noodles with Spicy peanut sauce and the Tangerine Chicken, only I used baby scallops. I can't stop thinking about it, and now everything I make will pale in comparison. If you have not tried these recipes and love Chinese, stop, go to the store, and make these tonight. I made the Summer noodles with chicken also. ABSOLUTELY HEAVENLY. Julie

muffie 03-09-2005 10:25 AM

I love Chinese. Can you bump these recipes?

SCOTTSDALEJULIE 03-09-2005 10:35 AM

I don't know how to do that without typing all the recipes out. Maybe someone else will know how. Just go to the search feature on the top of this page, and hit search, then type in Chinese brown suace help, and it is about the 8th or so post down. It is started by WendiBelle, and go to Lee 140's recipes. You will not be sorry. She has posted a bundh of other ones on that post, too. these are just the ones I've tried.

pdianne 03-09-2005 10:52 AM

i bumped it.

Thanks for pointing this out. Everyone in our house loves Chinese so I'll definitely be trying some of these out.

SCOTTSDALEJULIE 03-09-2005 11:07 AM

Oh, now I know what you mean. I thought you meant somehow paste the recipe into this thread. Good Girl. Thanks. Julie

LindaSue 03-09-2005 12:22 PM

Lee140's Summer Noodles with Spicy Peanut Sauce
Serves 4

½ pound Dreamfields Spaghetti
1 T sesame oil

2 tsp minced or crushed garlic
2 tsp minced or crushed ginger
2 T soy sauce
¼ cup natural or Carb Options peanut butter (add Splenda to natural if using)
1 T sesame oil
2 T rice vinegar
2 T chicken broth or water
2 tsp chili oil or hot sesame oil (also called Mongolian Fire Oil)
1 T Splenda

2 cucumbers, peeled, seeded and shredded or finely chopped
¼ cup chopped fresh cilantro for garnish (optional, but good)

Cook the noodles in salted water until just done. Drain and rinse with cold water. Toss with 1 T sesame oil and set aside.

Puree all the sauce ingredients in a blender or food processor. Toss the noodles with the sauce, sprinkle with the cucumbers and cilantro and serve at room temperature.

I also like to stir fry some chicken and then add the sauce to the wok just to heat it and then toss in the noodles to heat through. Garnish with the cucumbers and cilantro on the plate. I prefer it all warm, and with chicken.

Lee140's Tangerine Chicken
This is also wonderful with scallops instead of the chicken. If using scallops, cut them into quarters.
Serves 4

¼ cup chicken stock
1 T dry sherry
1 T soy sauce
1 tsp sesame oil
¼ tsp Chinese Chili Sauce
2 tsp Splenda
1 T grated orange or tangerine zest
½ T salt

1 pound boneless skinless chicken breasts, thinly sliced.
2 tsp minced fresh ginger
1 tsp minced garlic
1 large red pepper, cut into ½ inch cubes
2 scallions, white and green parts cut into 1 inch lengths
1 T cornstarch mixed with 2 T water
3 T peanut oil

Combine the sauce ingredients in a bowl. Place a wok, deep saucepan or electric skillet over high heat. Swirl in 1 T of the oil and stir fry the chicken until it just loses its’ pink color (about 2 minutes), if using scallops, until they just turn opaque (about 3 minutes). Remove from the pan.

Swirl the remaining 2 T oil into the wok and return to high heat. Stir fry the garlic and ginger with the red pepper and scallions about 2 minutes. Return the meat to the wok and pour in the sauce. Toss and stir another minute and then drizzle in the cornstarch mixture, stirring constantly for 1 minute more. Serve Hot.

SCOTTSDALEJULIE 03-09-2005 02:53 PM

Thanks LindaSue, that would be it. How do you do that?

LindaSue 03-09-2005 05:04 PM

Good old copy and paste. Nothing fancy.

inatic 03-17-2005 03:10 PM

how would you make just a plain peanut sauce

SCOTTSDALEJULIE 03-17-2005 03:13 PM

Just use the Peanut sauce above. Or, maybe I don't understand your question. the above is a peanut sauce.

inatic 03-17-2005 03:16 PM

wasnt sure if all those ingredients were what made up the PB sauce. Thanks.. Is there anything simpler.. I want it for a differnt recipe

pdianne 03-17-2005 04:27 PM

peanut butter
chili sauce
sesame oil
lime juice
coconut milk

all to taste...

LindaSue 03-17-2005 06:09 PM

This peanut sauce is very good. It's so good that I didn't want to stop eating it and kept trying to think of things to put it on or dip in it. This makes a pretty big batch.


3 tablespoons oil
2 tablespoons red Thai curry paste
1/2 teaspoon ground coriander
1/2 teaspoon cumin
3/4 cup skinless unsalted peanuts, 3 ounces *
2 cups coconut milk
2 tablespoons granular Splenda or 1/4 teaspoon liquid Splenda
2 tablespoons lime juice, 1 lime
1 teaspoon salt, or to taste

Grind peanuts in a food processor until dry and crumbly; not quite to peanut butter consistency. Heat oil in a pot; add curry paste and fry on medium heat until fragrant, but do not let it burn. After a minute or so, whisk in the dry spices and fry 1 minute. Add all but the lime juice and salt and whisk until smooth. Bring to a boil and cook a few minutes until slightly thickened. Season to taste with the lime juice and salt. Serve warm as a dipping sauce with Chicken Satay.

Makes about 2 1/4 cups

* I could only find lightly salted peanuts, but they worked fine and I still added the full teaspoon of salt. I ground my peanuts until they were like a very thick, coarse peanut butter, but Chutatip says they should be more dry and crumbly. My sauce is still good, but next time I will try to get it the way she suggests.

Per Tablespoon: 59 Calories; 6g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per 2 Tablespoons: 119 Calories; 12g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/4 Cup: 238 Calories; 23g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

Dottie 06-11-2005 12:40 PM


Pam 06-13-2005 07:58 AM

Emily49, thanks for inquiring about the "chinese-thai" recipes! I don't know how I missed seeing them. Anyway, I tried Lee140s Summer Noodles with Spicy Peanut Sauce. I used chicken and faux rice (cauliflower), in place of the noodles. It was EXCELLENT!!! Can't wait to make it again.......

EMILY49 06-15-2005 11:57 AM

Your welcome.
Good idea about the caulirice as we don't have those noodles where I live :dunno:

I am printing them out as we speak!!

Cannot wait to try tooo!!!


Sue421 06-15-2005 12:09 PM

I'm going to try the Tangerine Chicken. Thanks! :)

EMILY49 06-15-2005 12:10 PM

Golly gee whiz why doesn't someone open up a low carb restaurant?? :kicking:

Wouldn't that be just wonderbar!!!!! :p

Pam 06-15-2005 12:29 PM

Great idea!!!

SCOTTSDALEJULIE 06-15-2005 06:14 PM

I just made these again the other night. I just love it so much. I also steamed some large shrimp and made a sauce with Low Carb Teriaki Sauce, ginger liquid splenda garlic, rice wine vinegar, sesame oil, and chopped green onions. I just kept tasting it until it tasted like pot sticker sauce, and it was wonderful. Next time I make it I'll write down what I did. Oh yea, and some garlic chili sauce.

Pam 06-15-2005 09:17 PM

Julie, do you have a recipe for the teriaki (sp?) sauce or did you just throw it together? It sounds really good!

binki 06-15-2005 10:09 PM

I made my old Szechuan noodles the other day, but I shredded up a head of cabbage for the noodles. DH and I both loved it!

Not sure of the carb counts of some of the ingredients, but for anyone who wants to give it a shot:

Mince 2 cloves garlic and an equal amount of ginger. Add to hot wok with 2T or so of the oil of your choice nice and hot. Add a heaping tablespoon or so of bean sauce (aka yellow bean sauce or brown bean sauce, made of soybeans; not black bean sauce) and a teaspoon or so of chili garlic paste, to your taste.

Cook all that for a minute or two until the garlic isn't raw anymore. Then add the cabbage, toss to distribute the goodies, splash with soy sauce and rice vinegar, and stirfry it or slap a lid on it and steam until the cabbage is soft.

Add more soy sauce and vinegar if you like, drizzle with a dab of coconut oil, throw on some chopped scallions if you've got them, and enjoy!

Y0-Y0 06-16-2005 12:06 PM

These look great. I am eager to try them.

In lee140's recipes what is the symbol in front of the fractions. I am not familiare with it. It is a captial a with a carrot on top. Does that mean something?

SCOTTSDALEJULIE 06-16-2005 01:15 PM

Nope, Just follow the recipes. you will not be sorry. Lee, if you have anymore, will you send them our way. If anyone else has any Thai or Chinese could you give us your recipes. I just had lunch and had the noodles. So Good. Julie

Smokinjbc 07-07-2005 03:45 PM

I'm bumping this because I want more!! :) I love thai food- especially chili mint

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