Keto Friendly Chinese Platter

These Keto friendly low carb recipes are our favorites and perfect for a Ketogenic diet plan. Loved our lunch!!!

Veggie Noodles

Ingredients

• Vegetable Spiralizer  (Tool)
• 1 tablespoons oil (1/2 coconut and 1/2 Sesame oil)
• 1 small cup green spring onions
• Colored peppers
• 1 cup tofu cubed
• Green beans
• Broccoli
• 2 small zucchini, spiralized
• Stevia – as per taste
• 1 tablespoon Braggs liquid amino (Optional)
• 1 tablespoons green chilies and garlic pureed in vinegar
• 1 tablespoon toasted sesame seeds

Instructions

1. Heat oil in a wok over medium heat.
2. Add fresh garlic on high heat. Now add spring onions and cook for 4 to 5 minutes, add rest of the veggies keep sauteing until translucent and tender.
3. Stir in zucchini and continue to cook for 2 minutes.
4. In a small mixing bowl, whisk together amino, pureed chilli and garlic, vinegar, pinch of stevia, salt  for the sauce.
5. Mix and continue to cook for 5 minutes, or until zucchini is tender.
6. Remove from heat.
7. Serve with toasted sesame seeds as per macros.

Cilantro, Lemon grass clear vegetable Soup:

Ingredients

• Cilantro Leaves- A bunch
• Lemon Zest 1 Tbs or a peel of one lemon
• Lemon grass- 1 twig crushed(optional)
• 1 cup tofu
• Water – 5 CUPS
• 1/2 green Spring Onion -chopped
• 1 green chilli

• Mixed vegetable 1 CUP (Brussels sprouts, broccoli, bok choy, greenbeans, cabbage, mushrooms you can use the veggies of your choice -KETO)
• Pepper powder to taste
•  Salt-to taste
• Green chilli 1-2
• Fresh Lemons 1-2

Method

1. Making the vegetable stock:

In a pan boil water and now add the lemon zest (the skin of the lemon) , green chili (slit the green chili), and lemon grass (crushed in mortar and pestle) . Let this boil for 15 minutes in a low flame. This is for making the vegetable stock.

Please note: Boiling the lemon zest will not taste bitter. Be careful in removing the zest avoid the white peel as it tastes bitter.

2. Switch off the flame and strain the water.
3. Chop the veggies finely. I added more veggies. It is purely your choice.
4. Take a large pan. Drizzle few drops of oil and sauté the finely chopped vegetables.
5. Add the boiled stock. Let this boil for 2 minutes.
6. Veggies should remain crunchy.
7. Add the cilantro.
8. Squeeze in fresh lemon juice before serving.
9. Add pepper and salt to taste. Switch off the flame. Garnish with freshly chopped Spring Onion and cilantro.