I guess I’d call this Kung Pao Shrimp Lo Mein except there is no such dish. The Shirataki noodles are Japanese and made from tofu and glucomannan, a type of fiber that comes from the root of the konjac plant which make them 100% Ketogenic! Konjac grows in Japan, China and Southeast Asia. It contains very few digestible carbs — most of its carbs come from glucomannan fiber.
“Shirataki” is Japanese for “white waterfall,” which describes the noodles’ translucent appearance. They’re made by mixing glucomannan flour with regular water and a little lime water, which helps the noodles hold their shape. The mixture is boiled and then shaped into noodles or rice-like pieces. Shirataki noodles contain a lot of water. In fact, they are about 97% water and 3% glucomannan fiber. They’re also very low in calories and contain no digestible carbs. A variety called tofu shirataki noodles is very similar to traditional shirataki noodles, but with added tofu that provides a few additional calories and a small number of digestible carbs. Glucomannan is a highly viscous fiber, which is a type of soluble fiber that can absorb water to form a gel. In fact, glucomannan can absorb up to 50 times its weight in water, as reflected in shirataki noodles’ extremely high water content.
Trusted SourceThese noodles move through your digestive system very slowly, which helps you feel full and delays nutrient absorption into your bloodstream (2
Trusted Source
In addition, viscous fiber functions as a prebiotic. It nourishes the bacteria living in your colon, also known as the gut flora or microbiota. In your colon, bacteria ferment fiber into short-chain fatty acids, which can fight inflammation, boost immune function and provide other health benefits. Since a typical 4-ounce (113-gram) serving of shirataki noodles contains about 1–3 grams of glucomannan, it’s essentially a calorie-free, carb-free food. And, most importantly, it tastes wonderful! You'd be hard-pressed to believe these noodles had no starch.
Trusted Sourc, Trusted Source5Trusted SourcA recent human study estimated that fermenting glucomannan to short-chain fatty acids produces one calorie per gram of fiber.
Trusted SourcSince a typical 4-ounce (113-gram) serving of shirataki noodles contains about 1–3 grams of glucomannan, it’s essentially a calorie-free, carb-free
Kung Pao Shrimp with Zucchini and Shirataki Noodles
This dish is pure California Fusion. I used what I had. If I had Chinese Black Vinegar, hoisin sauce, oyster sauce, and Sichuan peppers, I would have used them, but I didn’t. I used white pepper and cardamom to approximate the fragrance of the Sichuan peppers and a Serrano for heat. I subbed in balsamic vinegar for Chinese black vinegar, and just went ahead and had nothing to replace the oyster and hoisin sauce. I do not use a thickener for the sauce, instead I reduce it. It is important to have everything assembled ahead of time, preferably in their own bowls, so when it's time for stir-frying everything can be quickly added to and removed from the pan as needed. When first adding an ingredient to the hot pan, let it set in the oil for a minute or so, before stirring it... this will give it a nice caramelized exterior & add to the pan fond and the wok hay. Wok hay is a Cantonese phrase used to describe a particular essence and aroma that is created in a dish when authentic stir-frying is performed. “Hay” means “energy” or “breath”; therefore, “wok hay” means “the energy or breath of a wok”. By properly and skillfully cooking food in a well-seasoned wok over extremely high heat, a stir-fry will obtain concentrated flavors that have a particular essence and aroma. Stir-fried dishes, especially in the Canton area of China, are judged on whether or not they contain this highly-revered “wok hay”.
- 1 lb of shrimp, shelled and deveined
- 1 large knob of ginger (about 2 inches), minced
- 3 garlic cloves, smashed and minced
- 1 Serrano chili, minced
- 3 zucchini, cut into thirds and diced
- 1 large red bell pepper, diced
- 4 scallions, minced
- 1/3 cup peanuts
- 1 Tbsp garlic-chili sauce, or to taste
- Sriracha sauce, to taste
- 1-1/2 tsp toasted sesame oil
- a few splashes of rice wine vinegar
- a few splashes of low-sodium soy sauce
- a few splashes of balsamic vinegar
- a few splashes of stock (chicken, fish, or vegetable)
- 1 tsp white pepper
- 1 tsp ground cardamom
- refined peanut oil for frying
- 1 tsp baking soda
- 1 tsp almond flour
- 2 8oz packages of Shirataki noodles, rinsed in colander, drained, and set aside
1) Combine shrimp, sesame oil, 1/3 of the ginger, 1/3 of the garlic, 1/3 of the scallions, sriracha sauce, a splash of soy sauce, baking powder and almond flour - set aside to marinate
2) Heat wok on medium-high to high, add enough peanut oil to coat bottom of the pan, when oil is hot, add 1/3 of the garlic, 1/3 of the ginger, all of the Serrano and let set in oil until fragrant, careful not to let it burn (about 30 seconds). Then stir.
3) Add the pepper and the zucchini to the aromatics. Let them set for a minute in the oil to caramelize, then stir, making sure to coat the veggies well and evenly with the aromatics, then let set it again for 30-60 seconds, and then stir again. When they have softened slightly, remove them into a warm bowl.
4) Add more oil to the wok, enough to coat bottom well, let it heat, then add shrimp in one layer. Let the shrimp cook for 1-2 minutes on one side, then stir fry until they lose their translucency but are not yet pink. Remove from pan and place in warm bowl with the veggies.
5) Add peanuts and let them become warm and fragrant (about 45 seconds) then move them to the sides of the wok. Add a splash of oil and the last of the ginger, garlic, cardamom, white pepper &, stir until aromatic & deglaze the pan with stock, and both vinegars. Be sure to scrape up all the pan fond and let the liquid reduce. Then add garlic chili sauce, splashes of soy sauce, and when it is seasoned to your liking, add the noodles. Cook noodles in sauce for two minutes, stirring frequently.
6) Add shrimp and veggies back to the pan with the noodles, stir it all together until well-incorporated. Season to taste with soy and chili sauce. Sprinkle with remaining scallions. Serve in warmed bowls.
chī chī chī 吃吃吃
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