OmManiPadmeOmelet said:In article <[email hidden]>,
kilikini said:"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:I finally remembered to look for them when I was at the oriental market
on Friday... They were in the refrigerated section.
Just made some chicken foot stock with onion, garlic, white pepper,
lemon peel and fresh ginger.
Strained it off, added straw mushrooms, bamboo shoots, water chestnuts
and....... Shirataki.
Low carb and OH so good!!! It's going to be nice to be able to enjoy
noodle soup again and still stay low carb! They are wonderful.
Thanks to all that suggested them!
--
Om.
Wait, how'd I miss this thread? I try to go low carb, too and I love Asian.
Recipe (again) please?
kili
Sorry luv! Shirataki threads run on alt.support.diet.low-carb
more than they do here. :-)
Package label: 2 grams carbs per serving, 2.5 servings per package,
serving size is 3 oz. They are a wet noodle in the refrigerated section.
Made from yams, I understand the net carbs are even lower but my
packages have no fiber count so I'm not sure. To me, 1 package (2.5
servings) is about right for a good bowl of noodle soup. :-) That is
only 5 grams of carbs. Most noodles would be 10 to 20 times that!!!
Suitable for any asian recipes, and I'm tempted to try them with a white
sauce!
You might like this recipe I came up with:
Jean B's Low-Carb Ants Climbing a Tree (made with shirataki;
serves 2)
16 oz shirataki
3 Tbsps finely chopped scallion
2 Tbsps minced garlic
1 Tbsps minced ginger
1 Tbsp hot bean sauce (I used Kimlan, which contains 1 g carb
per Tbsp; next time I will use 1 1/2 Tbsps, because this was
not really spicy; if you don't like spicy food, stick with 1
Tbsp or try less)
2 Tbsps water
1 Tbsp rice wine or dry sherry
1 Tbsp soy sauce (I guess this is fusion style, because I used
Kikkoman)
1/2 tsp salt (this was fairly salty; if you don't like salty
food, use less)
2 Tbsps oil
1/3 lb ground pork (I may try chopped pork next; I think the
texture might be nicer)
about 1 Tbsp extra virgin olive oil, optional (I swear the
bright flavor of my favorite version contains this, which
would be extremely odd)
ground Sichuan pepper (opt; which is lucky, because I gather
you may not be able to find it now; use sansho as a substitute
or omit this)
Pour shirataki into a colander. Rinse and drain it, then cut
it into manageable lengths. Let drain some more while you
assemble the rest of the ingredients.
Combine scallion, garlic, ginger, and hot bean sauce in a
small dish. Set aside.
Combine water, wine, soy sauce, and salt in another small
dish. Set aside.
Heat the 2 Tbsps oil in a medium-sized wok or pan until it
is hot. Add the pork, and stir and chop up until the pork is
broken into small pieces and looks cooked. Add scallions,
garlic, ginger, and hot bean sauce. Continue cooking and
stirring until very aromatic. Add water, wine, soy sauce, and
salt. Stir. Add the shirataki. Return to a boil, lower
heat, and cook til the shirataki is heated through, stirring
occasionally. Stir in olive oil if you are using it. Check
for salt. Divide between two bowls. Sprinkle a little
Sichuan pepper over the top and serve.
--
Jean B.
