paleo chinese food

weathergirl320

Any suggestions for staying primal when ordering Chinese take out? And I'm not talking gourmet Chinese I'm talking American hole in the wall take out place that you have to order over the phone. I ordered tonight sezsuan mei fun with no soy sauce. Not primal at all but gluten free for the most part. What do you suggest for next time?

BrynnyB

I was so excited when I saw the title of the post in the forums. I thought, "YAY! Paleo Chinese food!" and immediately skipped in here.. But, alas, my heart sank when I saw no glorious Chinese recipes. LOL

I hope someone has some suggestions. I'd love a bit of Chinese food. Yum.

Cheers!

SweetxCatastrophe

Probably the only options are steamed veggies and plain bbq meats. The stirfry dishes all have cornstarch and/or sugar, and even something that looks pretty innocent like shrimp and vegetables has a light sauce with constarch (my usual chinese joint does it like that anyways). My place is pretty great about modifying things but hubs and I have been going there for 3 years and they wanna keep our business. My special order things are usually chicken, pork or somtimes beef stirfried with veggies, no sauce, and definitely no cornstarch to crisp the meat. I also get "special wonton" soup without the wontons and it has really awesome roasted pork, broth, carrots, beansprouts, napa cabbage, and thin sliced jalapenos.


It totally helps to make friends with the cooks and they're usually more willing to customize if you go in rather than call (at least the first few times)

d2footballJRC

Julienned Veggie Stir-Fry
The simple act of cutting veggies julienne style completely
revolutionizes the appearance of this quite basic dish. An
inexpensive mandolin can be purchased to julienne your
veggies, or simply cut them into matchsticks using a sharp
knife. An important part of this recipe, and of almost any
stir-fry, is to allow the vegetables to brown. Once they are
added to the pan, let a minute or so pass without stirring. In
the immortal words of Julia Child, “Don’t crowd the pan!”
SERVES 4
2 tablespoons extra virgin olive oil
1 teaspoon grated fresh ginger
2 scallions, finely chopped
1 tablespoon orange zest
2 garlic cloves, minced
2 large carrots, peeled and julienned
1 red bell pepper, julienned
2 medium yellow squash, julienned
2 medium zucchini, julienned
Heat oil in a cast iron skillet over medium flame and sauté
ginger and scallions while stirring for two minutes. Add
orange zest and garlic and mix lightly for about one minute.
Toss in carrots and peppers. Stir so that all veggies come
in contact with the pan at some point and continue
browning.
Leave veggies to cook for one additional minute without
stirring. Place the squash and zucchini in the pan and mix
evenly for one minute. Cover and cook over medium heat
for ten minutes; stir once. Veggies are done when tender.

d2footballJRC

Paleo Spicy Tuna Rolls
Sushi has quickly become a favorite food for seafood
lovers. The unique flavors of this simple recipe are
designed with Paleo Dieters in mind. You’ll never miss the
rice, the salt, and the unhealthy additives. SERVES 4
1½ pounds sushi-grade ahi tuna, cubed
2 tablespoons cold-pressed flaxseed oil
2 teaspoons cayenne pepper
1 teaspoon freshly grated ginger root
4 nori (seaweed) sheets
Place tuna, oil, pepper, and ginger in a food processor.
Blend until thoroughly combined.
Lay sheets of nori on a work surface. Spread a quarter of
the tuna mixture in a triangle shape on one corner of each
sheet, leaving 1 inch uncovered. Roll into cone shape.

d2footballJRC

Paleo Fajita Stir-Fry
This dish is an interesting fusion approach to stir-fry.
Traditional Latin spices combined with the optional kick of
dark Jamaican rum make an interesting marriage of
flavors. SERVES 4
2 pounds skirt steak, pounded thin with meat
tenderizer
tool and cut into 1-inch strips
4 tablespoons extra virgin olive oil
2 garlic cloves, crushed
2 tablespoons freshly squeezed lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 small yellow onion, cut into thin wedges
1 red bell pepper, cut into ¼-inch strips
1 yellow bell pepper, cut into ¼-inch strips
1 medium plum tomato, diced
2 tablespoons dark rum (optional)
¼ cup chopped fresh cilantro
Place meat in bottom of a glass dish. Combine 2
tablespoons of the oil with garlic, lime juice, chili powder,
and cumin in a jar and shake well. Pour over meat and
marinate at least two hours in the refrigerator.
Heat the remaining 2 tablespoons of oil in a skillet over
medium flame. Add meat strips in a single layer and cook
without stirring for one minute. Turn meat and continue
cooking for one minute. Add onion and peppers and
continue to cook for four minutes, stirring occasionally.
Combine tomato and rum in a small bowl. Stir with a fork
and pour into skillet. Cook for one minute. Sprinkle with
cilantro. Remove from heat and cool for three minutes.

d2footballJRC

Tokyo Sesame Wakame
As sashimi fans know, seaweed is the perfect side dish to
pair with this Japanese delicacy. Unlike most restaurant
versions, this Paleo recipe is healthy and delicious.
SERVES 4
2 ounces wakame (purchase a brand that is entirely
seaweed with no additives)
2 tablespoons cold-pressed flaxseed oil
2 large carrots, grated
2 scallions, finely chopped
1 tablespoon freshly squeezed lemon juice
½ teaspoon black sesame seeds
½ teaspoon white sesame seeds
Put the dried seaweed in 2 cups of water and let sit for ten
minutes, then drain. Add the flaxseed oil, carrots, scallions,
and lemon juice. Toss and sprinkle with black and white
sesame seeds.

d2footballJRC

Not all Chinese I know, but thought I'd throw out closer Asian recipes I have saved on my computer!

d2footballJRC

Asian Slaw
Everyone loves fresh coleslaw in the summer. With the
addition of Omega 3 Mayonnaise and a bit of ginger, you
can enjoy a healthy version of this picnic side dish. Make it
the day before you plan on serving to allow the lemon juice
to tenderize the cabbage. SERVES 4
½ head red cabbage, washed and shredded
1 large carrot, peeled and grated
1 teaspoon grated fresh ginger
Juice from ½ lemon
2 scallions, chopped
½ cup Omega 3 Mayonnaise (page 196)
¼ cup diced dried pineapple
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
Combine the cabbage and carrots in a large flat bowl. Add
ginger, lemon juice, scallions, and mayonnaise. Toss
thoroughly. Stir in pineapple pieces. Sprinkle with sesame
seeds.
Cover and refrigerate for twenty-four hours, remixing every
few hours. Remove from refrigerator five to ten minutes
before serving.