chinese takeaway

Our easy Keto San Choy Bau is ready in less than 30 minutes! It’s a classic Chinese appetizer that just about everyone loves!

Keto San Choy Bau Recipe

sesame oil

garlic (crushed)

ginger (finely chopped)

pork

scallions (thinly sliced)

Keto Sweet Soy Sauce

bamboo shoots (chopped)

white pepper (ground)

xanthan gum

salt (to taste)

bean sprouts

romaine lettuce leaves

sesame seeds

lime (to serve)

Place a large saucepan over high heat and add the sesame oil, garlic, and ginger, and saute for 2-3 minutes until fragrant.

Add the ground pork. Break up the pork and cook until browned.

Add the scallions, Keto Sweet Soy, bamboo shoots, and pepper and mix well.

Bring to a simmer, then sprinkle over the xanthan gum. Continue to cook, whilst stirring, until the sauce has thickened. Remove from the heat.

Taste and add salt, if needed.

Stir through half of the cilantro.

Place the lettuce cups onto your serving place and spoon the mixture evenly between them. Top with the remaining cilantro, the bean sprouts, and sesame seeds.

Serve immediately with a wedge of lime.

Did you think that enjoying Roast Red Pork was a pastime that you’d miss on Keto? Think again! Our tender Low Carb Chinese BBQ Pork is spot on without any added sugar.

Keto Chinese BBQ Pork - "Char Siu Pork" - Simply Delicious!

Pork Butt (cut lengthways into 3 even pieces)

Low Carb Sweet Soy Sauce

Sesame Oil

Garlic Powder

Chinese Five Spice Powder

Red Food Coloring (optional)

In a small bowl, combine the Low Carb Sweet Soy, sesame oil, garlic, five spice and a few drops of food colouring (if using).

Place the 3 pieces of pork neck into a suitable dish for marinating - glass or ceramic will prevent the transfer of the coloring to the dish.

Pour half the marinade over the pork and, wearing foodsafe disposable gloves, massage the marinade into the pork.

Cover and leave to marinate in the fridge overnight. Store the remaining marinade in the fridge to be used for basting when the pork is cooking.

Preheat oven to 200C/390F.

Line a roasting tray with foil, add the roasting rack and spray lightly with oil.

Place the strips of pork onto the rack, baste with the leftover marinade and place into the oven.

Cook for 30-45 minutes (depending on the thickness of your pork), turning and basting with the marinade 2 or 3 times.

Remove from the oven and rest for 10 minutes before slicing and serving with Asian greens or Cauliflower Rice.

Ditch the takeaway and whip up this Chinese-inspired flash-fried steak with a sweet gingery sauce and red peppers

Crispy chilli beef

thin-cut minute steak, very thinly sliced into strips

tbsp cornflour

tsp Chinese five-spice powder

vegetable oil

red pepper, thinly sliced

red chilli, thinly sliced

spring onions, sliced, green and white parts separated

garlic cloves, crushed

ginger,

tbsp rice wine vinegar vinegar

soy sauce

tbsp sweet chilli sauce

tbsp tomato ketchup

(optional)

prawn crackers, to serve (optional)

Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.

Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.

Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.

Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn.

Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.

Bubble for 2 mins, then add the beef back to the pan and toss well to coat.

Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

A sweet and spicy tofu dish most delicious served with rice or rice noodles.

General Tso's Tofu

Extra Firm Tofu (Pressed for 30 minutes)

Tbsp Olive Oil

Tbsp Flour

tbsp rice vinegar

hoisin sauce

tbsp sweet chili sauce (or ketchup)

tsp ground ginger

tsp red chili flakes

tbsp flour (whisked

onion

garlic (minced)

red bell pepper (diced)

After pressing your tofu, tear into bite sized pieces. Toss with olive oil, and then flour. Transfer to a parchment lined baking sheet, and air fry for 14 minutes at 450F. Alternatively bake for 25 minutes at 400F.

Meanwhile, prepare your sauce by combining all ingredients in a jar or container.

Heat a pan over medium heat with a small amount of olive oil. Add the garlic, onion and pepper and saute for 3 to 5 minutes until fragrant. Pour in the sauce and simmer over low for a few minutes until thickened. Add the tofu into the pan and stir until covered.

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