You are such a good teacher -- not only about keto, but about cooking! How to peel ginger, pouring the sauce into the side of the pan, etc -- thank you -- I'm learning a lot!
This looks delicious definitely going to give it a try.. I grew my own Ginger and Tumeric this year it was so easy, I just broke a bit of off some that I had bought and popped it into a garden bed, when it started to sprout the plant looked very plain but once it was dug up I had plenty to give to the family and I froze the rest....
Just wanted to say if you sauté the aromatics in a little oil, the flavor pops! Ginger, garlic & onions are much more pronounced if you start that way and then brown your meat in the infused oil! Also to maximize sesame oil flavor drizzle after food is done, as the flavor dissipates with heat! Try it!
this is one of my fav Chinese dish your doing a wonderful job you explain everything your hubby is so tall and may I say handsome lol Diane Ontario Canada
Thank you Kristie ! So many possibilities.. I ordered some chicken skins from my local butcher to try making some crab rangoon style cream cheese wraps this week and this will go well with my dinner plan..
Another amazing recipe Kristie!! I've got to try this ASAP! I'm sure it's delicious without the horrible bloating & inflammation that can happen from the Chinese restaurant take-out. 😍🍲🍣
Are you using a Le Creuset pan? I am looking closely at cookware when I see demos so I can make a decision on what to get. Do you like this skillet and please let me know what it is. Great demonstration. Thank you.
+Растворимый Кофе6 I agree I have/had difficulty too. I haven't perfected many of the various dishes but I 've found a couple brands I love using when preparing meals Chinese style. I use Ty Ling's powdered "Five Spices" to get an "authentic" flavor for a stir fry rice (or "cauli-rice"). Next, add a few dashes of La Choy soy sauce to that and my family devours it. Since watching Kristie, I'll finally put this bottle of liquid aminos to use in lieu of soy sauce and see how that works. Hope that helps!
Sorry to be so late with this reply, but you may want to check out The Art of Cooking channel on TH-cam (th-cam.com/users/TheArtOfCookingfeatured). It is run by a guy who works/has worked as a cook in real American Chinese restaurants and he has a bunch of videos on how to make the dishes you see on Chinese takeout menus. Most, of course, are not low carb, but if you watch enough of them (I've binged them myself) you'll see a lot of common ingredients and techniques used which you can then incorporate into your own cooking to make low-carb versions that taste more like the restaurant. I'll warn you, there are some ingredients you may have to find at an Asian grocery store, but sometimes he mentions more common alternatives if possible.
Sesame oil is unstable at high heats. Unstable oils turn into carcinogens once they reach the smoking point. It should be used at the very end as a seasoning. The recipe looked great but I would recommend coconut or avocado oil for low carb stir frying.
I wondered about bean sprouts. I am a big fan of egg-fu-yung. which is basically bean sprouts and eggs - a little bok-choy - . now I know I can have that without blowing my keto! perhaps you should give that a try?
If I choose to marinate the chicken am I making more sauce or is it the same as you have done then just pour all the chicken and the marinate in the pan?
Hi Kristie, are the coconut aminos you use 1g carbs/tsp? Only asking because I presume if I use the tamari I'm used to using I could cut the total carbs in the recipe for that ingredient by 2/3.....if I'm calculating correctly?? In your total recipe you use 1 C of coconut aminos right? This would be 48g of carbs total(1g/t). The tamari I use is labelled at 1g/T(16g total for a cup). That would be 32g less for the total recipe...or about 5g/serving. Please let me know if this is accurate or I'm missing something. Thanks
Oh my! I am so going to have to make this! What brand of sesame oil do you use? I have 2 brands. The Flora brand has an unpleasant smell and I'm afraid to use it because of that. The Imperial brand is what I usually use. Tall, clear, skinny bottle with a yellow cap and it smells really good.
(Tip on peeling ginger) use the spoon to scrape the skin from top to bottom rather then bottom to top and it goes really quickly. :) You lose very little of the flesh using the spoon rather than a knife or peeler. :)
This is a great recipe - I have been a bit confused because you have so many recipes for chocolate cakes, cheesecake, cookies, Apple Danish, ice cream etc.- Did you always eat a lot of sweets? Do you still crave sugar? - I though the goal was to re educate our taste buds so we no longer crave sweets - It seems to me that by eating sweets whether sugar or other sweetening agents would be counter productive to healthy eating
You mention learning about somethings In a group? I have extremely bad scoliosis and Edema so I am trying to learn more about a healthy way of living to hopefully help with some of those issues. Like natural anti-inflammatories and foods that naturally help with water retention issues. I just started trying to figure out Keto.... and incorporating it in with my every day cooking for myself and my family....however it's taken me at least four hours every night at supper. I love to cook and I really think keto is something I can stick with it just seems so overwhelming.... I am looking for any advice and guidance. Possibly even just a prayer.... I'm feeling pretty discouraged!
looks lovely but u should not actually cook with Sesame oil. You add it to the end of your dish for flavour. Hope that you don't mind me saying. Sesame oil burns very quickly
What kind of sauce texture does glucomannan yield? I kinda dislike the texture of xantham gum as it ends up so slimy in comparison to flour and cornstarch... I have been more likely to not thicken at all rather than use xantham gum because of that texture. I have wondered about arrowroot, but I haven't tried it yet.
So what I am seeing for the nutritional information on coconut aminos is that 100% of the calories come from carbohydrates. Soy Sauce has like 1/5th the carbs and it's calories are split almost 50/50 carb/protein. The aminos sound like a good alternative to soy sauce UNLESS you are trying to go super low carb. Or, this is my initial impression at least. Maybe someone back in 2016 knows the answer :). Yummy looking recipe though, thanks.
You're right! It's very carby but coconut aminos are delicious and soy-free! I'm avoiding soy as much as possible! I do try to limit the amount of aminos I use and use chicken bullion to add to the salty umami flavor or I make sure all my carbs are only in that one meal 🤣
Keep in mind, fresh ginger and ground ginger are two completely different animals. You’re gonna wanna use less if you’re using powdered. It’s much stronger whereas fresh ginger is milder and fresh.
Great recipe. BUT, you're doing the ginger with the spoon a bit... um..difficult, and awkward. Use the spoon pulling toward yourself from somewhere in the center of the ginger(however much you want to use for particular recipe) scrape ginger skin off with bowl of spoon. (once again, toward yourself) Korean showed me method. It's fast, and much easier. AND Hooray! Just got your cookbook! Made the Cracked Slaw. and made Fat bombs from your other video. ty!!!
I would use another oil for browning. Also I would brown in batches if you do that the chicken would get brown and add more flavour. Sesame oil should not be used for cooking.
Er.... that not what a chinese will cook them. Being a chinese myself.... your veg is way too salty by adding salt and soy sauce. Just garlic with either soy sauce or salt and add oyster sauce if you have mushrooms in it. cook in normal cooking oil for all veg. As for your chicken, is ok to cook in sesame oil but with more ginger, add spring onion , soy sauce and oyster sauce 1:1 . Can add chinese rice wine in it! Never vinegar for chicken! Unless you are cooking pork. 🤦🏻♀️ Go try it out.
AsianInvasion 15 ... She cooked it before so she already knows what it tastes like and likes it. Otherwise I don't think she would show us how to. Most people that have cooking videos do this. That's why her ingredients are measured... so she knows how it should taste....
Her videos are just the right length to demonstrate how to make the meal for those who are learning how to cook. Click on the "Show More" link under almost all of her videos and the written recipe is there.
You are such a good teacher -- not only about keto, but about cooking! How to peel ginger, pouring the sauce into the side of the pan, etc -- thank you -- I'm learning a lot!
I am addicted to your videos, thanks so much for making my beginner keto life so easy🤗
This looks delicious definitely going to give it a try..
I grew my own Ginger and Tumeric this year it was so easy, I just broke a bit of off some that I had bought and popped it into a garden bed, when it started to sprout the plant looked very plain but once it was dug up I had plenty to give to the family and I froze the rest....
Thank you for another demo video. My family loves stir-fries, so here we go! And Chinese food? That's a must in this family too, so will try this!!
We tried this last night and it was super yummy! Both of our carby kiddos loved it too which is always a nice bonus.
You're so real Kristie, I just love that! you suggested this meal using pepper steak, yumm!!!
Just wanted to say if you sauté the aromatics in a little oil, the flavor pops! Ginger, garlic & onions are much more pronounced if you start that way and then brown your meat in the infused oil! Also to maximize sesame oil flavor drizzle after food is done, as the flavor dissipates with heat! Try it!
this is one of my fav Chinese dish your doing a wonderful job you explain everything your hubby is so tall and may I say handsome lol Diane Ontario Canada
Thank you for these wonderful recipes for a beginner!!
I cannot wait to finally make something with my coconut aminos! This looks amazing Kristi thank you!
Thank you Kristie ! So many possibilities..
I ordered some chicken skins from my local butcher to try making some crab rangoon style cream cheese wraps this week and this will go well with my dinner plan..
+Leisha Evans sounds delicious!
What a great idea!
I did this and dredged in flax seed ground meal it was awesome did a sweet sauce with monk fruit so yummy
Used chicken thighs
Looks great Kristie thank you for your hard work
Hi Kristie, for peeling of ginger,it is easier if you put the ginger on table and than use the inner of spoon to scrap it.
I've been looking for a sauce for when I make chinese food. Thanks for another great video! Can't wait to make it here at home!
Another amazing recipe Kristie!! I've got to try this ASAP! I'm sure it's delicious without the horrible bloating & inflammation that can happen from the Chinese restaurant take-out. 😍🍲🍣
Kristie!!!! I just made this & OMG..... it is soooo good thanks for the recipe is wonderful
I have ALL the ingredients on hand. How often does that happen? Can't wait to try. Thanks
As always, great video, thumbs up.
Are you using a Le Creuset pan? I am looking closely at cookware when I see demos so I can make a decision on what to get. Do you like this skillet and please let me know what it is. Great demonstration. Thank you.
This looks fantastic. I'm looking forward to trying it!
Thanks Kristie, gonna try this one too!
Use the front of the spoon like ur peeling an apple when dealing with fresh ginger, its easier. Luv the videos.
Love watching your videos , I just found you , trying 2 learn low carb
Thank you for making this !! It will be one of my challenge recipes for next week :)
Chinese food is the toughest for me (even before I went Keto) it is hard to make it taste like the restaurant. I will give this a try. Thanks.
+Al Machiru I hope you enjoy it!
+Растворимый Кофе6 I agree I have/had difficulty too. I haven't perfected many of the various dishes but I 've found a couple brands I love using when preparing meals Chinese style. I use Ty Ling's powdered "Five Spices" to get an "authentic" flavor for a stir fry rice (or "cauli-rice"). Next, add a few dashes of La Choy soy sauce to that and my family devours it. Since watching Kristie, I'll finally put this bottle of liquid aminos to use in lieu of soy sauce and see how that works. Hope that helps!
Sorry to be so late with this reply, but you may want to check out The Art of Cooking channel on TH-cam (th-cam.com/users/TheArtOfCookingfeatured). It is run by a guy who works/has worked as a cook in real American Chinese restaurants and he has a bunch of videos on how to make the dishes you see on Chinese takeout menus. Most, of course, are not low carb, but if you watch enough of them (I've binged them myself) you'll see a lot of common ingredients and techniques used which you can then incorporate into your own cooking to make low-carb versions that taste more like the restaurant. I'll warn you, there are some ingredients you may have to find at an Asian grocery store, but sometimes he mentions more common alternatives if possible.
Thank you. Thank you. Thank you. 😊 Going to make this very soon.
I'm starting a TH-cam channel about my weight loss journey. You're such an inspiration. 😃
Sesame oil is unstable at high heats. Unstable oils turn into carcinogens once they reach the smoking point. It should be used at the very end as a seasoning. The recipe looked great but I would recommend coconut or avocado oil for low carb stir frying.
Looks wonderful!!
I wondered about bean sprouts. I am a big fan of egg-fu-yung. which is basically bean sprouts and eggs - a little bok-choy - . now I know I can have that without blowing my keto! perhaps you should give that a try?
Looks so good!
I peel ginger by using a spoon but by scraping it, towards me, not pushing it. It does the job quickly.
+Species710 me too ;-) Super fast.
Demmatasse spoon works great!
If I choose to marinate the chicken am I making more sauce or is it the same as you have done then just pour all the chicken and the marinate in the pan?
Looks great! Did you use all white meat or a combo of white and dark?
What can you use instead of amino acids?
I love the glass pourer that had the coconut aminos in it. Where did you get that???
Hi Kristie, are the coconut aminos you use 1g carbs/tsp? Only asking because I presume if I use the tamari I'm used to using I could cut the total carbs in the recipe for that ingredient by 2/3.....if I'm calculating correctly?? In your total recipe you use 1 C of coconut aminos right? This would be 48g of carbs total(1g/t). The tamari I use is labelled at 1g/T(16g total for a cup). That would be 32g less for the total recipe...or about 5g/serving. Please let me know if this is accurate or I'm missing something. Thanks
Could I add sweet blend and make it more of a teriyaki sauce?
of course you could.
Use the side of your spoon for pealing the ginger, works a lot faster 👍
What is the name of the thickening agent you used? I couldn't understand what you said....sound very tasty will try this!
It's glucomannan, which comes from konjac flour. Miracle Noodles and Miracle Rice are made from glucomannan.
Oh my! I am so going to have to make this! What brand of sesame oil do you use? I have 2 brands. The Flora brand has an unpleasant smell and I'm afraid to use it because of that. The Imperial brand is what I usually use. Tall, clear, skinny bottle with a yellow cap and it smells really good.
+Marna Oliver I believe I have the brand from Trader Joe's.
Looks delish! 😊 Have you ever considered getting a cordless head set microphone?
You don’t use pink or sea salt? Just regular table salt?
(Tip on peeling ginger) use the spoon to scrape the skin from top to bottom rather then bottom to top and it goes really quickly. :) You lose very little of the flesh using the spoon rather than a knife or peeler. :)
This is a great recipe - I have been a bit confused because you have so many recipes for chocolate cakes, cheesecake, cookies, Apple Danish, ice cream etc.- Did you always eat a lot of sweets? Do you still crave sugar? - I though the goal was to re educate our taste buds so we no longer crave sweets - It seems to me that by eating sweets whether sugar or other sweetening agents would be counter productive to healthy eating
I’m a little confused.....reading your recipe....2 sauces?
You mention learning about somethings In a group? I have extremely bad scoliosis and Edema so I am trying to learn more about a healthy way of living to hopefully help with some of those issues. Like natural anti-inflammatories and foods that naturally help with water retention issues. I just started trying to figure out Keto.... and incorporating it in with my every day cooking for myself and my family....however it's taken me at least four hours every night at supper. I love to cook and I really think keto is something I can stick with it just seems so overwhelming.... I am looking for any advice and guidance. Possibly even just a prayer.... I'm feeling pretty discouraged!
Samantha & Kevin Kelly QQ
Is the recipe written out anywhere for us to print it out?
Thanks!
Click on the "Show More" link under almost all of her videos and the written recipe is there.
looks lovely but u should not actually cook with Sesame oil. You add it to the end of your dish for flavour. Hope that you don't mind me saying. Sesame oil burns very quickly
What kind of sauce texture does glucomannan yield? I kinda dislike the texture of xantham gum as it ends up so slimy in comparison to flour and cornstarch... I have been more likely to not thicken at all rather than use xantham gum because of that texture. I have wondered about arrowroot, but I haven't tried it yet.
they say you need to blend the xanthan in the liquid before you add it to a pan..as in.. use a blender/vita mix
So what I am seeing for the nutritional information on coconut aminos is that 100% of the calories come from carbohydrates. Soy Sauce has like 1/5th the carbs and it's calories are split almost 50/50 carb/protein. The aminos sound like a good alternative to soy sauce UNLESS you are trying to go super low carb. Or, this is my initial impression at least. Maybe someone back in 2016 knows the answer :). Yummy looking recipe though, thanks.
You're right! It's very carby but coconut aminos are delicious and soy-free! I'm avoiding soy as much as possible!
I do try to limit the amount of aminos I use and use chicken bullion to add to the salty umami flavor or I make sure all my carbs are only in that one meal 🤣
Why can't you scrub the ginger or eat the ginger skin?
I come here only for her smile and Because Eric electric
Hmmmm, the rice vinegar I have Mitsukan has 0 carbs and sugars.
Keep in mind, fresh ginger and ground ginger are two completely different animals. You’re gonna wanna use less if you’re using powdered. It’s much stronger whereas fresh ginger is milder and fresh.
I can't get this under 8g total carbs per serving even with 6 servings. Help!
Follow the recipe in my cookbook. :-)
Ohh, 8 servings per the cookbook vs. 6 servings here. There is the difference. I omitted the asparagus and got 7g per serving (6 servings).
Great recipe. BUT, you're doing the ginger with the spoon a bit... um..difficult, and awkward. Use the spoon pulling toward yourself from somewhere in the center of the ginger(however much you want to use for particular recipe) scrape ginger skin off with bowl of spoon. (once again, toward yourself) Korean showed me method. It's fast, and much easier. AND Hooray! Just got your cookbook! Made the Cracked Slaw. and made Fat bombs from your other video. ty!!!
Whats the miracle rice she spoke of?
Miracle Noodles and Miracle Rice are made from glucomannan, which comes from konjac flour. The website is miraclenoodle.com.
@ 13:53 - what's that called & how do you spell it? Gwikamonon?
It's glucomannan, which comes from konjac flour. Miracle Noodles and Miracle Rice are made from glucomannan.
Man.her children are lucky
What's that onion doing on the floor??? LOL!
I would use another oil for browning. Also I would brown in batches if you do that the chicken would get brown and add more flavour. Sesame oil should not be used for cooking.
Agreed! I've learned that since I started.
sesame oil is a finishing oil. it's not meant to be cooked with the way you are using it.
Are those chicken breasts or thighs? Thanks.
Can you tell me if the Coconut Aminos has MSG in it? It doesn't show the ingredients on amazon and I don't want to order if it has MSG.
no ma'am. no MSG
Cooking Keto with Kristie Wonderful...thank you! ;-)
Er.... that not what a chinese will cook them.
Being a chinese myself....
your veg is way too salty by adding salt and soy sauce. Just garlic with either soy sauce or salt and add oyster sauce if you have mushrooms in it. cook in normal cooking oil for all veg.
As for your chicken, is ok to cook in sesame oil but with more ginger, add spring onion , soy sauce and oyster sauce 1:1 .
Can add chinese rice wine in it! Never vinegar for chicken! Unless you are cooking pork.
🤦🏻♀️
Go try it out.
ER....she is not Chinese nor a lot of us....
I couldn't here the video.
Just had to interject I cook professionally haha don't let garlic get brown that's burnt and bad taste let it get pretty white then you know it's done
Really, when people taste their cooking in these videos, will they ever say it taste bad?
AsianInvasion 15 ... She cooked it before so she already knows what it tastes like and likes it. Otherwise I don't think she would show us how to. Most people that have cooking videos do this. That's why her ingredients are measured... so she knows how it should taste....
Check out Eric Berg. I have been on keto twice and his version is the absolute best. You will love it!
oooh imagine this over cauliflower fried rice
That would just add more carbs.
OR use ginger in a tube in your produce dept.
your videos are great, but too long.. you can make it shorter. these recipes "at least"!
Her videos are just the right length to demonstrate how to make the meal for those who are learning how to cook.
Click on the "Show More" link under almost all of her videos and the written recipe is there.