I felt adventurous on my keto OMAD diet today, so I keto-ified a popular Asian recipe. Overall, about 7 gr net carbs per portion. Here it is.
Char Siu pork (optional, just use plain tenderloin pork if you like)
* 150 gr of tenderloin pork cut in 2.5″ cubes
* 2 tbspoon of sugar-free ketchup
* 1 tbspoon tamari Gluten Free soy sauce
* 1/2 tbspoon Chinese 5 Spice
* 1/2 tbspoon ginger
* black pepper
* 1/2 tbspoon erythritol
* 1/2 tbspoon avocado oil
* 1/2 tbspoon rice wine vinegar (optional)
The curry sauce:
* 1 tbspoon of yellow curry powder (madras if possible)
* Salt & pepper
* 1/2 tbspoon turmeric
* 1/3 teaspoon hot chilli powder or cut chilli pepper to taste
* 1 tbspoon water
* 1/2 teaspoon peanut oil (optional)
* 1/2 tbspoon dry sherry (optional)
* 1/4 of a large onion, cut in thin wedges
* 1/4 of a red bell pepper, cut coarsely
* 1/4 of a green bell pepper, cut coarsely
* A small handful of mung bean sprouts
* 2 scallions, cut in 2″ pieces
* A 4″ piece of daikon (Japanese radish)
* 1 egg
* 75 gr shrimp
* Avocado oil as needed
1. Mix well all the char siu ingredients in a big bowl, except the pork. Then, marinate the pork in it for 3-4 hours in the fridge. Bake the pork at 375 F for about 45-50 minutes, turning once. When done, cut it in small pieces. I personally do a lot of char siu pork and then freeze the rest (since it doesn’t make sense to bake or barbeque just 150gr).
2. Create the slurry for the curry sauce by mixing all the ingredients and set aside.
3. Peel, and spiralize the daikon to look like noodles. You can get a cheap spiralizer from Amazon for $7, or a hand-cranked spiralizing machine for $35. The second option is the best, because some daikons don’t fit on the cheap ones.
4. Add some avocado oil and stir-fry the daikon noodles for 2-3 minutes until done (al-dente are best). Remove from pan laid on to some kitchen towels (to drain their water) and set aside.
5. Add avocado oil and fry the shrimp with some salt. Set that aside when it’s done.
6. Add avocado oil and let it get somewhat hot. Add the large onion and the white part of the scallions, and constantly stir. After it starts getting semi-translucent after 1-2 minutes, remove and set aside (all veggies here should have a crunch). Do the same for the peppers.
7. Add an egg and stir it as if you’re doing scrambled eggs. Add the mung beans and stir. 20 seconds later add the onions and white scallions, shrimp, pork, peppers back. Add the curry sauce and stir well to mix for 10 seconds. Add the noodles. Mix well. Add the green parts of scallions. Mix again. Serve.