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Old 12-10-2013, 06:11 PM   #23
joefla70
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Join Date: Aug 2012
Location: South Florida
Posts: 922

S/C/G: 405/249.5/281.5/220

Height: 6' 0"

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I've been making mu shu chicken (sans pancake) for a few weeks and I'm hooked on it. I found a recipe online that I tinkered with to make lower carb: http://chinese.food.com/recipe/mu-shu-chicken-80925

I omit the corn starch, sherry and hoisin sauce. The recipe appealed to me because the use of the cole slaw mix and brocoli slaw made the prep much easier. Basically, I just chop up and sautee the green onions, garlic and shitake mushrooms and add in the packaged slaw mixes afterwards. The recipe doesn't call for it, but I add some egg to the recipe. While the veggies are sauteeing, I make a little "nest" and scramble up a couple eggs in the middle. To cut down on fat I use eggbeaters instead of eggs. Sometimes I add a tablespoon of oyster sauce for flavor, even though that adds a few carbs. But I think its worth it. All in all its a tasty dish! I guess there really is no reason why chinese food shouldn't be low in carbs. The good thing is that when you make it yourself, you can control it. I want to try out an egg foo young one of these days too.
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Started out at 405.5 on 7/31/12. Then lost 156 lbs to get down to 249.5 by 7/31/13. In the past year I have put back on over 40 pounds and reached a high of 291.5. But I have recommitted myself and quickly took off ten pounds by 7/31/14. I am now trying to take off the weight I put back on, and then lose the rest of the weight I was originally trying to lose. ---- Starting weight / Low weight / Current Weight / Goal Weight
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