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Old 07-28-2013, 06:56 AM   #61
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From Charski.


Egg Foo Yung with Brown Sauce

6 eggs beaten well
1 cup shredded roast pork (or other meat, or shrimp)
2 cups fresh bean spouts
2 scallions, chopped including green ends
1 med onion shredded
1 t splenda
1/8 t ground pepper
2 T soy sauce
Light vegetable oil (I use peanut oil), a couple tablespoons


Mix all ingredients together. Use a 1/2 cup ladle to spoon into fry pan. Fry in heated vegetable oil until set and golden. Flip to cook other side. Drain on paper towels. Stir egg mixture up each time you take a scoopful out. Add oil as needed.

Makes about 8 good-sized EFY.



Brown Sauce

2 cups water
1/2 tsp. EACH beef and chicken stock paste
Thicken Thin Not/Starch to thicken
2 T dark soy sauce

Mix stock pastes into about 1/4 cup of the water, microwave on High 1 minute, stir til dissolved. Add the rest of the water and the soy sauce, microwave on High til just starting to boil. Slowly whisk in the TTN/S - I find that 2 cups of liquid takes just about 2 tsp. TTN/S to adequately thicken it up. It will also thicken more as it cools.

Serve over the EFY.

These are delicious and even induction-friendly if you omit the onion. The scallions (green onions) are fine though.
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Old 07-28-2013, 11:16 AM   #62
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Quote:
Originally Posted by Soobee View Post
From Charski.


Egg Foo Yung with Brown Sauce

6 eggs beaten well
1 cup shredded roast pork (or other meat, or shrimp)
2 cups fresh bean spouts
2 scallions, chopped including green ends
1 med onion shredded
1 t splenda
1/8 t ground pepper
2 T soy sauce
Light vegetable oil (I use peanut oil), a couple tablespoons


Mix all ingredients together. Use a 1/2 cup ladle to spoon into fry pan. Fry in heated vegetable oil until set and golden. Flip to cook other side. Drain on paper towels. Stir egg mixture up each time you take a scoopful out. Add oil as needed.

Makes about 8 good-sized EFY.



Brown Sauce

2 cups water
1/2 tsp. EACH beef and chicken stock paste
Thicken Thin Not/Starch to thicken
2 T dark soy sauce

Mix stock pastes into about 1/4 cup of the water, microwave on High 1 minute, stir til dissolved. Add the rest of the water and the soy sauce, microwave on High til just starting to boil. Slowly whisk in the TTN/S - I find that 2 cups of liquid takes just about 2 tsp. TTN/S to adequately thicken it up. It will also thicken more as it cools.

Serve over the EFY.

These are delicious and even induction-friendly if you omit the onion. The scallions (green onions) are fine though.
Soobee! Thank you! Thank you! Thank you!

I really love this dish, but rarely enough to order it and eat all those carbs. Now I can make it.

Tracy
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Old 07-28-2013, 08:39 PM   #63
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Asian Pork and Cabbage

Asian Pork and Cabbage


This is a really quick dish you can put together in under 30 minutes. I originally thawed ground pork to make pork egg rolls, but couldn’t get enough large cabbage leaves off my head of cabbage to pull that off tonight. So I made a last minute menu change and did this dish instead. It was very good and my husband really like this one a lot. He had some rice with his serving. This dish is Induction friendly if you omit the sherry.

INGREDIENTS:

12 oz. sliced pork loin or ground pork
2 c. green cabbage, sliced
1/3 c. red bell pepper
3 green onions, chopped
4 large mushrooms, sliced
˝ tsp. fresh ginger, minced
2 cloves garlic, minced
1 tsp. chile paste (I use Sambal Olek, but Sriracha is good, too)
1 T. soy sauce, low sodium
2 T. sherry (omit if on Induction)
1 c. low sodium chicken broth (preferably homemade)
3 T. coconut oil or oil of your choice

DIRECTIONS: Cup up all vegetables and set near the stove. Heat oil on high heat in a wok or large skillet and saute mushrooms until just half done. Add meat and stir-fry until no longer pink. Add seasonings and all vegetables to the pan. Saute until cabbage is pretty soft. Add liquid ingredients and sherry (if using) and simmer 2-3 minutes. Thicken with your favorite thickener (I use a few sprinkles of xanthan gum or guar gum, stirred in until thickened a bit). Serve at once.

NUTRITIONAL INFO: Makes 4 servings, each contains:

304 calories
18.7 g fat
6.88 g carbs, 2.15 g fiber, 4.73 NET CARBS
26.8 g protein
510 mg sodium
605 mg potassium
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Old 07-28-2013, 08:48 PM   #64
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Post #7 on this thread is great for folks on Induction: http://www.lowcarbfriends.com/bbs/lo...p-recipes.html
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Old 07-28-2013, 09:22 PM   #65
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I made Linda Sue's Kung Pao Chicken for supper tonight and it was a hit. DH loved it and added some extra heat. DS even liked the chicken but he picked out the red peppers. It is a little higher in carbs than most recipes I make, but DH was missing Chinese food and it definitely hit the spot for him.
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Old 07-29-2013, 06:26 AM   #66
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