Quoting Mike Miller to All <=-

Hello everybody!

Hi Mike

Low-carb diets served me well in the past, so I decided to jump
on the Keto bandwagon. In the last 2 weeks I've dropped 13lbs

That's quite impressive! Much as I love high carb foods (starchy
things more than sweets) I might give that a try. I could certainly
afford to drop a few pounds.

I definitely miss Chinese food

American (and Canadian) Chinese cuisine relies heavily on battered
things or sweet sauces or both (especially at cheap buffets). These
dishes weren't nearly as common traditionally back in the
ancestral country. So, look further afield for your recipes.

Golden Monkfruit Sweetener

I had not heard of that before so I looked it up. Fascinating. But
expensive!

Mongolian Beef, low-carb style.
4.8g net carbs per serving.

That much is allowable is it not?

This one has just 4 grams. Would be 3 if you sub out the modest
amount of sugar with your stuff or just skip it altogether.


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Al and Tipper Gore's Chinese Chicken with Walnuts
Categories: Low-cal, Chicken, Chinese, Nuts
Yield: 6 Servings

6 Chicken breast halves
-(boneless, skinless)
2 1/2 tb Reduced-sodium soy sauce
1 1/2 tb Water
2 ts Cornstarch
2 tb Dry sherry
1 ts Sugar
1 ts Grated fresh ginger
1/2 ts Crushed red pepper
1/4 ts Salt
3 ts Peanut oil
2 md Green peppers
-- cut into 3/4-inch pieces
4 Green onions
-- diagonally sliced
-- into 1-inch lengths
1/3 c Walnut halves

Cut the chicken into 1-inch pieces and set aside. Mix the soy
sauce and water, then blend into the cornstarch; stir in the
sherry, sugar, ginger, red pepper, and salt.

Preheat a wok or large skillet over high heat; add 2 teaspoons of
peanut oil. Stir-fry the green peppers and onions for 2 minutes
and remove. Add the walnuts and stir-fry for 1 to 2 minutes until
golden brown. Remove. Add the rest of the oil and stir-fry half of
the chicken for 2 minutes.

Return all the chicken to the wok and stir in the soy mixture. Cook
and stir until bubbly. Stir in the vegetables and walnuts, cover and
cook for 1 minute.

Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium:
404 mg Fat: 9 grams (35% of calories)

Source: "Cooking with the Stars"
Published in "Nutrition Action Healthletter", March 1994
Typed for you by Karen Mintzias

MMMMM

Cheers

Jim


... A real man can't order a drink with a garnish gaudier than a lime.

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