Stir frying

[pippen]

Hi all I'm doing well following low carb and do a lot of stir fry with chicken or salmon.
Sometimes feels a bit dry..any ideas for a healthy sauce?

 

[Amigo]

Hi all I'm doing well following low carb and do a lot of stir fry with chicken or salmon.
Sometimes feels a bit dry..any ideas for a healthy sauce?

If you go into google and type in low carb Chinese sauces pippen, you’ll find loads of ideas. Same for other types of sauces. Keto sauces are a good way to go.

 

[pippen]

If you go into google and type in low carb Chinese sauces pippen, you’ll find loads of ideas. Same for other types of sauces. Keto sauces are a good way to go.

Thank you very much...will do that

 

[Drummer]

I do a stir fry separate from the meat - which is usually done in a small wok or frying pan with a lid, cooked gently. I usually have cooked meat and the juice from cooking to use for stir fry, so it is really just warming up with its own juice and fat as opposed to cooking the other part of the meal.
I do notice that I cook at lower temperatures than many - I do not sear or char, that is not a good idea. I have two fridges, and one is turned right down, so cooking at high temperatures could well result in a frozen centre and burnt edges.

 

[Browser]

Partially stir fry chicken and set aside. Stir fry vegetables of choice and add chicken. Continue to stir fry. Add a few prawns. Add a couple of heaped spoonfuls of ingredient for sauce ( I use green or red pesto or Katsu sauce which I get from Tesco and split into 60 gm. portions and freeze ). Heat through and add some fresh double cream. Eat as cooked or add a small portion (120 gms or less) 3/4 cooked and frozen brown pasta or brown rice which I have defrosted and reboiled vigorously for a minute or two. Variations on this are simple. I don’t know if this will fit into your low carb regime. I find I don’t spike much with this.

 

[pippen]

Partially stir fry chicken and set aside. Stir fry vegetables of choice and add chicken. Continue to stir fry. Add a few prawns. Add a couple of heaped spoonfuls of ingredient for sauce ( I use green or red pesto or Katsu sauce which I get from Tesco and split into 60 gm. portions and freeze ). Heat through and add some fresh double cream. Eat as cooked or add a small portion (120 gms or less) 3/4 cooked and frozen brown pasta or brown rice which I have defrosted and reboiled vigorously for a minute or two. Variations on this are simple. I don’t know if this will fit into your low carb regime. I find I don’t spike much with this.

Thank you very much I'll certainly give it a try.
Only been low carb this year..no pasta no potatoes or rice. Low carb bread as a treat once a week.
I've lost 11 lbs got fasting blood tests next month..was 49 in October so fingers crossed

 

[Browser]

If you’re avoiding pasta, potatoes and rice, completely, try celeriac steak or cauliflower steak as an accompaniment. Lightly oil the steak on both sides, sprinkle on three or four crushed walnuts, some fennel and or caraway seeds, a few chilli flakes, then drizzle with a little sesame oil and lemon juice. Bake in the oven for 20 to 30 minutes. This really is very tasty and very low carb. You will probably be able to do your own variation on this if these ingredients aren’t to your liking.

 

[pippen]

Thank you very much everyone

 

[TinaD]

Hi all I'm doing well following low carb and do a lot of stir fry with chicken or salmon.
Sometimes feels a bit dry..any ideas for a healthy sauce?

Google "Diet Doctor". It is a site which provides many free recipes (and lots of free advice altho to get access to all the features you have to pay). Some of the recipes are very tasty and all are low carb.

 

[EllsBells]

Try half a cube/stock pot of fish/chicken/veg stock as appropriate in about 100ml wafer put in 1 minute or so before serving. I made a seafood stir fry last week and the fish stock trick worked a treat.