Now I’ve tried a lot of Keto Asian Recipes out there, and although very tasty, they just always seem to fall a little short on that true Chinese (Westernized/American Chinese) Take Out flavor. There are just some Asian ingredients you cannot do without for making Chinese dishes.
#1: Shaoxing Wine – Not to be confused or replaced with Rice Wine Vinegar.
This is the flavor that when you make your own Stir Fry’s, you say it’s good but something’s missing. Shaoxing Wine creates the complexity and the base for a lot of Chinese dishes. You can find it in most Asian Grocery stores. If not, you can substitute with DRY SHERRY. Again, please do not use Rice Wine Vinegar as a substitute, it’s a completely different flavor.
#2: Velveting/Marinating – You know how all of the proteins in Chinese Take Out are sooo tender and silky smooth. Well you too will be able to get that texture and tenderness, by using this restaurant secret. It’s called VELVETING. When you marinate your protein of choice and add baking soda and egg white, it very quickly breaks down the cell structure in the meat, making it not only tasty but very tender. This step only takes 20 minutes to marinate.
#3: WHEN POSSIBLE USE A WOK – A good carbon steel wok is a necessity for cooking Asian recipes. Wok’s are able to get to a higher temperature than most cooking vessels, and once seasoned properly, also impart a wonderful flavor to the food. This is often called “WOK HEI” which means “breath of the wok”.
#4: Never use olive oil in Asian Food – It is far too strong a tasting oil to use in this style of cuisine. Our preferred oils are bacon fat/grease, manteca/lard, and coconut oil.
NOTE: The demonstration photos below are double in quantity than the recipe we have listed down below, because we had extra family over that day that insisted we make them their favorite dish of ours. If you do happen to double the recipe, you have to cook them in separate batches. PLEASE DO NOT TRY TO COOK A DOUBLE BATCH IN ONE GO.
Because of the nature in which most asian food is cooked, it just doesn’t work out. It tends to boil, and not stir fry.
CHICKEN MARINADE INGREDIENTS:
- 1.5 pounds boneless/skinless chicken thighs (cut into bite sized pieces)
- 1 egg (white only)
- 1 tsp liquid coconut aminos/light soy sauce (if it doesn’t offend your Keto)
- 1 tsp shaoxing wine/dry sherry
- 1/2 tsp sesame oil
- 1/2 tsp baking soda
CHICKEN MARINADE INSTRUCTIONS:
- In a dish or large mixing bowl, place chicken and all the other marinade ingredients together, and mix to coat well.
- Leave to marinade for 20 mins to an hour in the fridge.
STIR FRY INGREDIENTS:
- 1/8 cup liquid coconut aminos/light soy sauce (if it doesn’t offend your Keto)
- 1 TBSP rice wine vinegar
- 1 TBSP shaoxing wine/dry sherry
- 2 tsp Swerve Brown Sugar
- 1/2 tsp ground white pepper
- 1 large zucchini (sliced vertically in half, then each half sliced into 1/2 inch slices)
- 1 8 oz punnet sliced mushrooms
- 3 garlic cloves (minced)
- 2 tsp minced ginger
- 2 TBSP sesame oil (for stir frying)
- 2 TBSP manteca/lard or coconut oil (for stir frying)
STIR FRY INSTRUCTIONS:
- Add the first 5 ingredients to a small mixing bowl and stir well to combine. This will be your sauce.
- Place wok over HIGH heat, add 1 TBSP of each oil and wait until it starts to lightly smoke.
- Immediately add the chicken. Once the chicken is golden and 3/4 of the way cooked, empty the chicken into a large container and set aside.
- Quickly wash your wok with hot water (if necessary) and get it back to hot again.
- Place wok over HIGH heat, add 1 TBSP of each oil and wait until it starts to lightly smoke.
- Immediately add ALL of the vegetables, stir fry until vegetables are al dente. It should only take a minute or two.
- Scoop vegetables upwards to make an empty spot for the garlic and ginger. Stir fry for only about 30 seconds to a minute, then add the chicken back in and stir fry all the ingredients together, tossing well.
- Add the sauce, mix well. Toss the ingredients well making sure that all of the meat and vegetables are well coated.
- Once the sauce starts to thicken and form a loose glaze, take off of the heat and serve over our Delicious Chinese Fried Rice.
- Enjoy!
PRODUCTS WE USE:
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