Sorry I'm craving a chinese - what could I order?
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KittyO77
Posts: 9 Member
Apologies in advance but I was wondering if anyone could give a recommendation of something off a Chinese menu that is LC/HF?
I know obviously noodles and rice is off the menu but surely there is something that's not bad?
I know obviously noodles and rice is off the menu but surely there is something that's not bad?
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Replies
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I usually stick with beef and broccoli or mixed vegetables. I'm sure there are still hidden sugars in the sauce but at least it's not thick and sticky. Full disclosure though... my fork does snitch one piece of ginger beef or lemon chicken from my SOs plate for quality control purposes and to ensure 100% meal enjoyment11
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I prefer to go to a buffet, so that I can also get boiled shrimp, and the occasional chicken stick, etc. If you are ordering at a place where they make to order, you can just ask them to not add XYZ to the order. Generally meat/veggie combos with a sauce aren't too bad, other than some cornstarch and maybe sugars in small doses. I know I had broccoli beef not long ago, and was like, "Wow, that sauce is SWEET!" I can honestly say, despite all the time I've been on different plans, I'd never noticed it that strongly.4
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I am not much for Chinese in general, but I would agree with @KnitOrMiss regarding the fact buffet is best option so you can choose what to eat and can stick with the meat and veggies. Sauces can be an issue, but depending on your level of carb intake, most can make this fit into their plan.1
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Apologies in advance but I was wondering if anyone could give a recommendation of something off a Chinese menu that is LC/HF?
I know obviously noodles and rice is off the menu but surely there is something that's not bad?
Here are some good guidelines for eating out Chinese:
https://www.verywell.com/low-carb-eating-in-a-chinese-restaurant-2241931
If I eat out Chinese, I will go with Suzchan, as that regional cooking tends to not use as much sugar/starchy coatings as the other regions do. And that article mentions Mongolian, I like the places that serve that and you pick out the meat, veggies, and add sauces at the end, so you don't have to have them with any sauces if you want. Plain rice wine vinegar is one of my favs to add to Mongolian beef. I don't think I have even had any since starting this WOE, will have to think about going soon. A break from my steak house and Mexican places.4 -
When I order Chinese I usually order broccoli beef. I know there are hidden carbs, but I don't worry too much as long as I don't do it regularly. Another option is making it at home. I have a recipe that I tweaked to be VERY low carb. I will post it below. I like that I can adjust the spiciness since I prefer my broccoli beef a little spicy. I actually like this recipe better than restaurant broccoli beef.
Broccoli Beef Recipe
Servings 6
calories per serving
166
from allrecipes.com
10 Ingredients
1 lb(s), Sirloin
2 tsp(s), Xanthan Gum
2 tbsp, Oil - Vegetable, canola
3 cup(s), Broccoli, raw
0.25 cup(s), Chicken Broth
green onions, chopped
4 handful, Bean Sprouts
0.25 cup, Soy sauce
3 Tsp. (5g), Minced Garlic
1 tsp, Crushed Red Peppers
cook the sirloin in the oil, garlic, red pepper and soy sauce then add the veggies. After veggies are cooked, use a salt shaker to add the xantan gum so it doesn't clump. If you need more sauce just add more broth. If you want it thicker, add more xanthan gum.
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 166
% Daily Value *
Total Fat 8 g
12 %
Saturated Fat 2 g
8 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 27 mg
9 %
Sodium 926 mg
39 %
Potassium 218 mg
6 %
Total Carbohydrate 7 g
2 %
Dietary Fiber 2 g
8 %
Sugars 2 g
Protein 18 g
35 %
Vitamin A
8 %
Vitamin C
76 %
Calcium
3 %
Iron
6 %
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llbreuer2006 wrote: »When I order Chinese I usually order broccoli beef. I know there are hidden carbs, but I don't worry too much as long as I don't do it regularly. Another option is making it at home. I have a recipe that I tweaked to be VERY low carb. I will post it below. I like that I can adjust the spiciness since I prefer my broccoli beef a little spicy. I actually like this recipe better than restaurant broccoli beef.
Here is the crazy thing - once you change to this WOE, you will find that EVERYTHING made at home tastes better than what you get in a restaurant. This probably has to do with using better/real fats. With that in mind, I would recommend swapping out that vegetable oil in the recipe for an oil that is good for you. The processing they have to do to get oil from a vegetable is not good.5 -
This stuff comes in rice or noodle form
It is really good! Briefly sautee and done. It has changed the way I eat!
I can have stir fry with rice now.
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cstehansen wrote: »llbreuer2006 wrote: »When I order Chinese I usually order broccoli beef. I know there are hidden carbs, but I don't worry too much as long as I don't do it regularly. Another option is making it at home. I have a recipe that I tweaked to be VERY low carb. I will post it below. I like that I can adjust the spiciness since I prefer my broccoli beef a little spicy. I actually like this recipe better than restaurant broccoli beef.
Here is the crazy thing - once you change to this WOE, you will find that EVERYTHING made at home tastes better than what you get in a restaurant. This probably has to do with using better/real fats. With that in mind, I would recommend swapping out that vegetable oil in the recipe for an oil that is good for you. The processing they have to do to get oil from a vegetable is not good.
That's a very good point!0 -
Chinese restaurants can also do anything steamed. I have to be gluten free so I always order mine steamed generally a mix of meats and shrimp and lower carb veg. I ask for sesame oil and chili garlic sauce on the side and you could ask for soy sauce on the side too. Doctor it up as hot, salty, and oily as you like. Mongolian grill is great too!2
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Thank you all so much. Very grateful0
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Be careful! Chinese kicked me out of ketosis. I had the chicken on a stick, butter garlic shrimp, and beef and broccoli. I am beginning to realize that I can't trust food that I didn't cook.0
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My family loves Chinese. When we order, I'll get Chinese spare ribs and spicy sauted broccoli.0
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tinachris14 wrote: »Be careful! Chinese kicked me out of ketosis. I had the chicken on a stick, butter garlic shrimp, and beef and broccoli. I am beginning to realize that I can't trust food that I didn't cook.
Those chicken on a stick things can be really hit or miss. One place my ex-wife and I used to eat at gave her no problems. One on the otherside of town though, used a sugar loaded coating before grilling them.0 -
Best to make it at home yourself, there's sugar hidden everywhere in Westernised Chinese food. If you want that super soft tender Chinese food texture, you can achieve that by slicing your chicken or beef, coating it in baking soda, letting it sit for 15-30 mins, rinsing it all off, patting it dry and then pan frying it.1
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I generally avoid the chicken. 9 times out of 10, it's breaded, and when it's not, it tends to be covered in a sugary sauce.0
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Working2BLean wrote: »This stuff comes in rice or noodle form
It is really good! Briefly sautee and done. It has changed the way I eat!
I can have stir fry with rice now.
Yep, @Working2BLean ...I'm a fan of Miracle Rice and Miracle Noodles too...but did you know that you can use Miracle Rice as a sub for tapioca pearls to make LCHF friendly tapioca??!! I kid you not. My mother absolutely adores Tapioca pudding (I don't - never did learn to like it so for me it's just "meh") and she loves it when I make up some for her! lol1 -
Hello CSTE, when I order my 2nd favorite food (Chinese) my local Great Wall, I order chicken chow mein, which is chicken,bean sprouts,Chinese cabbage and celery with no cornstarch. It's a little more "brothy",but still delish! Ok, I'm gonna have to order for dinner tomorrow!!!0
