New Recipe You Might Like to Try
 

Hi guys!

Was chatting to a friend the other night and he mentioned a thickener that has 0 carbs.... Powdered Ginger!

I was very keen to try as asian food is the most food I eat on Atkins, and picked up powdered ginger straight away.... I only used fresh ginger previously. Anyway, when you add powdered ginger it makes the liquid go tacky, as well as adding a lovely tang and new flavour to my collection of staples.

Anyway here it is:

• Brown meat (prawns, pork, chicken, beef, or lamb)
  Add Soy Sauce (I use Kikomans because it isn't very overpowering) till the bottom of the wok is covered.
  Add a big tsp of fresh ginger
  Add your vege's (I use a few snowpeas for extra carbs, bok choy, zuchinni, carrot, broc, cauli, capsicum and mushrooms - naturally add the snow peas and boy choy last).
  Poor in some water so it doesn't stick to the bottom (usually around 1/2 cup)
  Shake in ginger!!!! Taste along the way so you don't go overboard.
  Toss frequently.

You will note that it goes tacky and leaves all the food with a coating.



I have tried this twice now and it is just great! I love the ginger to break the rich food flavour that I am currently having.

Enjoy!

Reymi, did you know that ginger also raises the metabolism, so that you burn fat faster?
Loraine

Oh I love ginger even more now!
 

Thankyou Loraine, I was not aware of that! I can see it being a weekly meal for me now, and perhaps an emergency dinner when I couldn't be bothered cooking something heavy.

I wonder if I bathed it in it would help too... :p

hi reymi
 

Just wondering about your asian dish you gave the recipe for, how many carbs would be in all those vegies that you used please. :q:

Sounds great.

Karen. :cool: