Low-Carb Stir Fried Ginger Shrimp Menu for 4
1 + 5 + 6 + 3.5 + 2.8 = 14.8 grams of carbs per serving for the entire menu!
The Menu
Egg Drop Soup
Stir Fried Ginger Shrimp
Low Carb Noodles
Sautéed Zucchini
Custard
The Recipes
Egg Drop Soup
Makes 5 servings
* 1 1/4 qts. Chicken broth
* 1 Tbsp. soy sauce
* 1/8 Cup chopped green onion
* 2 eggs - slightly beaten
* 1/2 Tbsp. Potato Starch (optional)
Combine first 3 ingredients in a large saucepan, bring to a boil. If using potato starch (to thicken a bit), mix it with 2 Tbsp cool water and add slowly to hot broth at this point. Stir to thicken. Slowly pour eggs into the boiling broth. Cook for 1 minute. Serve immediately.
1 net grams of carbohydrate per serving. (With potato starch - 3 carbs per serving.)
Stir Fried Ginger Shrimp
Makes 4 servings
* 1 1/2 pounds cleaned and deveined shrimp
* 2 Tablespoons Canola oil
* 2 Tablespoons Walnut or Stir Fry oil
* 4 cloves garlic minced
* 2 Tablespoons peeled ginger root, chopped
* 1 cup sliced mushrooms
* 2 Tablespoons toasted sesame oil
* 2 Tablespoons soy sauce
* 1/2 teaspoon dried hot pepper flakes, or to taste
Heat the canola oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the garlic and ginger root and stir fry 30 seconds. Add the mushrooms, celery, walnut oil, soy sauce, red pepper flakes and shrimp. Stir-fry until shrimp are pink and just cooked through, 3-4 minutes. Serve immediately.
5 net grams of carbohydrate per serving.
Low Carb Noodles
Makes 4 servings.
* 2 extra large eggs
* 1/2 cup soy flour
* 1/2 tsp salt
* 2 tablespoons additional soy flour
* 3 quarts water
* 1 1/2 tsp salt
Beat eggs thoroughly with a fork or wire whisk. Add soy flour and salt and mix well. Place a large sheet of waxed paper on a flat surface, or use a wooden board if you have one. Sift a tiny amount of the extra soy flour all over the waxed paper or board. Place the dough on the waxed paper, making sure that all surfaces, top and bottom, get a light coating of the soy flour (you can use high gluten wheat flour here as well for a few carbs extra.) Roll out the dough with a rolling pin until very thin. (The French rolling pins without handles work best here.) Try to roll the dough into a rectangular shape. Work fast!
Beginning with the narrow end, gently fold over about 2 inches of dough and continue turning like a jelly roll until the roll is about 3 inches thick. Dough should be dry enough so layers do not stick together, but should not have a heavy coating of extra soy flour. With a very sharp knife, cut rolled dough in even slices - 1/4 inch wide for fettuccine and as desired for other pasta (wide noodles for gravy mixtures should be cut about 1/2 inch wide.) Unroll strips carefully so as not to break them, and arrange on waxed paper, keeping flat. The noodles may be left to dry for 1-2 hours or cooked immediately.
To cook, bring water to a rolling boil. Add salt and put in the pasta, pushing it down gently until all is submerged in the water. (A little oil added will keep the pasta from sticking.) Cook to the al dente stage, testing frequently to make sure the pasta does not overcook. (Al dente means tender but still firm to bite.) Drain pasta thoroughly in a colander and use it with your favorite pasta recipe.
6 carbs per serving (if using high gluten flour, 7.5 carbs).
Sautéed Zucchini
Makes 8 Servings
* 1/4 small onion, sliced
* 1/2 pound mushrooms, sliced
* 2 zucchini, sliced
* 2 Tablespoons butter
* Seasonings to taste (Mrs. Dash, Lawry's, or Spike all work great
Sauté onions and mushrooms in butter until tender. Add zucchini and cook just until tender - don't overcook! Sprinkle with seasoning; stir to mix well
3.5 net grams of carbohydrate per serving.
Custard
Makes 8 servings
* 20 pkts Splenda (or 10 pkts Splenda & 10 pkts Sweet-N-Low)
OR 3/4 cup Splenda granular OR 2 teaspoons Splenda liquid
* 10 eggs
* 1 pint heavy cream
* 1 pint water
* 1 teaspoon almond extract
* 1 teaspoon cinnamon
Preheat oven to 350°F. Beat eggs. Add all ingredients except cinnamon. Blend well. Pour mixture into 6-8 ramekin dishes (depending on their size.) Sprinkle with cinnamon on top (or nutmeg if you prefer.) Place ramekin inside a larger baking dish of cold water. The water should be at least 1/2 way up ramekin - this is what keeps the texture creamy. Bake for 30 minutes. Let sit for 5 minutes before serving or refrigerate. Serve cold or reheat serving in microwave on medium power 1-2 minutes.
2.8 net grams of carbohydrate per serving.
1 + 5 + 6 + 3.5 + 2.8 = 14.8 grams of carbs per serving for the entire menu!
The Menu
Egg Drop Soup
Stir Fried Ginger Shrimp
Low Carb Noodles
Sautéed Zucchini
Custard
The Recipes
Egg Drop Soup
Makes 5 servings
* 1 1/4 qts. Chicken broth
* 1 Tbsp. soy sauce
* 1/8 Cup chopped green onion
* 2 eggs - slightly beaten
* 1/2 Tbsp. Potato Starch (optional)
Combine first 3 ingredients in a large saucepan, bring to a boil. If using potato starch (to thicken a bit), mix it with 2 Tbsp cool water and add slowly to hot broth at this point. Stir to thicken. Slowly pour eggs into the boiling broth. Cook for 1 minute. Serve immediately.
1 net grams of carbohydrate per serving. (With potato starch - 3 carbs per serving.)
Stir Fried Ginger Shrimp
Makes 4 servings
* 1 1/2 pounds cleaned and deveined shrimp
* 2 Tablespoons Canola oil
* 2 Tablespoons Walnut or Stir Fry oil
* 4 cloves garlic minced
* 2 Tablespoons peeled ginger root, chopped
* 1 cup sliced mushrooms
* 2 Tablespoons toasted sesame oil
* 2 Tablespoons soy sauce
* 1/2 teaspoon dried hot pepper flakes, or to taste
Heat the canola oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the garlic and ginger root and stir fry 30 seconds. Add the mushrooms, celery, walnut oil, soy sauce, red pepper flakes and shrimp. Stir-fry until shrimp are pink and just cooked through, 3-4 minutes. Serve immediately.
5 net grams of carbohydrate per serving.
Low Carb Noodles
Makes 4 servings.
* 2 extra large eggs
* 1/2 cup soy flour
* 1/2 tsp salt
* 2 tablespoons additional soy flour
* 3 quarts water
* 1 1/2 tsp salt
Beat eggs thoroughly with a fork or wire whisk. Add soy flour and salt and mix well. Place a large sheet of waxed paper on a flat surface, or use a wooden board if you have one. Sift a tiny amount of the extra soy flour all over the waxed paper or board. Place the dough on the waxed paper, making sure that all surfaces, top and bottom, get a light coating of the soy flour (you can use high gluten wheat flour here as well for a few carbs extra.) Roll out the dough with a rolling pin until very thin. (The French rolling pins without handles work best here.) Try to roll the dough into a rectangular shape. Work fast!
Beginning with the narrow end, gently fold over about 2 inches of dough and continue turning like a jelly roll until the roll is about 3 inches thick. Dough should be dry enough so layers do not stick together, but should not have a heavy coating of extra soy flour. With a very sharp knife, cut rolled dough in even slices - 1/4 inch wide for fettuccine and as desired for other pasta (wide noodles for gravy mixtures should be cut about 1/2 inch wide.) Unroll strips carefully so as not to break them, and arrange on waxed paper, keeping flat. The noodles may be left to dry for 1-2 hours or cooked immediately.
To cook, bring water to a rolling boil. Add salt and put in the pasta, pushing it down gently until all is submerged in the water. (A little oil added will keep the pasta from sticking.) Cook to the al dente stage, testing frequently to make sure the pasta does not overcook. (Al dente means tender but still firm to bite.) Drain pasta thoroughly in a colander and use it with your favorite pasta recipe.
6 carbs per serving (if using high gluten flour, 7.5 carbs).
Sautéed Zucchini
Makes 8 Servings
* 1/4 small onion, sliced
* 1/2 pound mushrooms, sliced
* 2 zucchini, sliced
* 2 Tablespoons butter
* Seasonings to taste (Mrs. Dash, Lawry's, or Spike all work great
Sauté onions and mushrooms in butter until tender. Add zucchini and cook just until tender - don't overcook! Sprinkle with seasoning; stir to mix well
3.5 net grams of carbohydrate per serving.
Custard
Makes 8 servings
* 20 pkts Splenda (or 10 pkts Splenda & 10 pkts Sweet-N-Low)
OR 3/4 cup Splenda granular OR 2 teaspoons Splenda liquid
* 10 eggs
* 1 pint heavy cream
* 1 pint water
* 1 teaspoon almond extract
* 1 teaspoon cinnamon
Preheat oven to 350°F. Beat eggs. Add all ingredients except cinnamon. Blend well. Pour mixture into 6-8 ramekin dishes (depending on their size.) Sprinkle with cinnamon on top (or nutmeg if you prefer.) Place ramekin inside a larger baking dish of cold water. The water should be at least 1/2 way up ramekin - this is what keeps the texture creamy. Bake for 30 minutes. Let sit for 5 minutes before serving or refrigerate. Serve cold or reheat serving in microwave on medium power 1-2 minutes.
2.8 net grams of carbohydrate per serving.
