1 lb of good stir fry meat ( I used sirloin cut paper thin)
8 oz of snow peas
2 packs of shirataki
2-3 garlic cloves minced fine
2 tsps finely minced ginger
1 cup broth ( fish chicken or beef ..depends on personal taste)
4 ozs of your favorite mushrooms
3 T soy sauce
1 T sesame oil
1T rice vinegar
2 tsps splenda( optional)
Fry the seasoned (salt and pepper)meat in 2 T of oil, add the minced garlic and onion and cook until meduim rare. Take out the meat and put aside. Do not change pans add the mushrooms into the pan so they soak up the the juices and help deglaze the pan or wok. Add the shirataki, broth, soy, splenda and rice vinegar stir and cook for 5 minutes. ( this helps the shirataki take on the flavor of the broth) Add the meat back for a couple minutes.. drizzle the sesame oil over the stirfry and plate the stir fry on a large plate leaving the sauce in the pan. Now, taste the sauce. reduce and thicken with LC thickener to desired consistency. Pour over the plated stir fry and bon appetite.
Now options: when reducing the sauce try adding 2 table spoons of butter and 1 T of LC oyster sauce. If you want spice.. I have another recipe coming for that :) Also, in Japanese cooking a commonly used ingredient is Mirin or rice wine.. be careful using this as it is full of carbs.. this recipes is adapted from my usual 3 T of soy and 2 T of mirin pre LC lifestyle change.
Serves 4 5 net carbs per serving