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1 cup soy sauce
4 cups water
1/4 cup rice wine
4 whole scallions
4-6 thick slices ginger
6 cloves garlic
2 pkg Splenda
dried orange peel
szechuan peppercorns (not black peppercorns!)
How To Prepare:
Put optional ingredients in a cloth stewing bag. Put everything in the pot and let come to a boil, then add the meat. Simmer until done.
Suggestions for meat: chicken, duck, beef, beef tendons, pork heart, liver, seaweed, pressed tofu, hard boiled eggs, chicken feet etc.
An example of stewing spices: 1 star anise, 1/2 t. cloves, 3 bay leaves, 1 t. peppercorns, 1 stick cinnamon, 1 t. fennel, 1 t. dried orange peel, 1 hot chile. This is just an example, play around and find your own signiture flavor.
Note on beef: cook beef until done (tendons are tender). Refrigerate the piece until cold then slice very thin. Arrange on the plate, sprinkle chopped green onion and cilantro on top. Sprinkle white sesame oil over and serve.
Note on chicken feet and pressed tofu: Cook until done (chicken feet tendons are tender) then refrigerate until cold. These are wonderful for snacking.
Leftover sauce: Pour into a plastic bag and freeze. The next time you want to cook lu just pull it out of the freezer. When the liquid begins to get low just replace a portion of the ingredients. Skim the fat off every once in a while to prevent too much accumulation. The Chinese consider a lu to get better as time goes on. Some claim that a lu has been perpetuated in their family for generations. This is something special to pass on to posterity!
Note on carb counts: Counts for soy sauce are included (20/cup), but you will probably not be ingesting the juice in which case you can lower the carbs/serving by 3-4.
Number of Servings:
Carbs per serving - include all nutritional information if known: