Are you a foodie looking for healthy and delicious meal options that fit your low-carb lifestyle? Look no further! Chinese cuisine offers a wide variety of dishes that can be easily adapted to suit a low-carb diet. With its emphasis on vegetables, meats, and seasonings, Chinese cooking is already well-suited for those who want to reduce their carb intake. In this article, we’ll explore 18 mouth-watering low-carb Chinese recipes that will satisfy your cravings while keeping your carb count in check.
From classic dishes like Kung Pao Chicken with Cauliflower Rice to innovative creations like Spicy Sichuan Shrimp with Zucchini Noodles, these recipes showcase the versatility of Chinese cuisine. Whether you’re a seasoned cook or just starting out, these low-carb options are sure to please even the pickiest eaters.
Kung Pao Chicken with Cauliflower Rice
This spicy Sichuan-inspired dish combines the bold flavors of Kung Pao chicken with a healthy twist – replacing traditional rice with cauliflower “rice.” A perfect blend of sweet, sour, and savory, this recipe is sure to become a favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tsp ginger, grated
– 1/4 cup Sichuan peppercorns, toasted and ground
– 1/4 cup roasted peanuts or cashews
– 1/4 cup scallions, chopped
– 2 tbsp soy sauce
– 2 tbsp Shaoxing wine (or dry sherry)
– 1 tsp cornstarch
– Salt and pepper, to taste
– 1 head of cauliflower
– 2 tbsp vegetable oil
– Salt, to taste
Instructions:
1. Cook cauliflower “rice” according to package instructions or by pulsing in a food processor until it resembles rice.
2. In a large skillet or wok, heat 1 tbsp oil over medium-high. Add chicken and cook until browned, about 5-7 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tbsp oil. Add garlic, ginger, and Sichuan peppercorns; cook for 30 seconds.
4. Add peanuts or cashews, scallions, soy sauce, Shaoxing wine, and cornstarch mixture to the pan. Cook until thickened, about 2-3 minutes.
5. Return chicken to the pan and stir to combine with the sauce. Season with salt and pepper to taste.
6. Serve chicken over cauliflower “rice” and enjoy!
Cooking Time: 25-30 minutes
Low Carb Egg Drop Soup
Egg drop soup is a classic Chinese soup that’s easy to make and packed with protein-rich eggs. This low-carb version uses chicken broth and no noodles or rice, making it a great option for those following a ketogenic diet.
Ingredients:
– 4 large eggs
– 2 cups chicken broth (low-sodium)
– 1/2 cup water
– 1 tablespoon soy sauce (low-sodium)
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Crack the eggs into a bowl and whisk until well-beaten.
2. In a medium saucepan, combine chicken broth, water, soy sauce, and sesame oil. Bring to a simmer over medium heat.
3. Slowly pour the egg mixture into the simmering broth while stirring constantly with a spoon or whisk.
4. Continue cooking for 5-7 minutes or until the eggs are cooked to your desired doneness.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: 10-12 minutes
Chinese Garlic Green Beans
Get ready to elevate your vegetable game with this flavorful and aromatic Chinese-inspired dish! Quickly sautéed green beans are infused with a savory garlic sauce, perfect for accompanying your favorite Asian-style meals.
Ingredients:
– 1 pound fresh green beans, trimmed
– 3 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper, to taste
– Chopped scallions, for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Blanch green beans for 4-5 minutes, or until tender but still crisp.
2. Drain the green beans and immediately submerge them in an ice bath to stop cooking. Pat dry with paper towels.
3. Heat oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring constantly, for 1 minute.
4. Add soy sauce, oyster sauce (if using), and sesame oil. Stir-fry for 30 seconds.
5. Add the green beans to the wok or skillet. Toss to coat with the garlic sauce. Cook for an additional 2-3 minutes, or until the green beans are coated and slightly caramelized.
6. Season with salt and pepper to taste. Garnish with chopped scallions (if using). Serve immediately.
Cooking Time: 15-20 minutes
Pork and Cabbage Stir Fry
Pork and Cabbage Stir Fry Recipe
Savory and flavorful, this Pork and Cabbage Stir Fry is a quick and easy meal option that combines the tender taste of pork with the crunch of cabbage. Perfect for a weeknight dinner or weekend brunch.
Ingredients:
– 1 lb boneless pork shoulder, sliced into thin strips
– 2 cups shredded cabbage (green or napa)
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the pork and cook for 3-4 minutes, until browned. Remove from pan.
3. Add garlic, soy sauce, and oyster sauce (if using). Cook for 30 seconds.
4. Add cabbage to the pan and stir-fry for 2-3 minutes, until slightly wilted.
5. Return pork to the pan and stir-fry for an additional minute, combining with the cabbage.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Spicy Sichuan Shrimp with Zucchini Noodles
Experience the bold flavors of Sichuan cuisine with this spicy and savory shrimp dish, served with a refreshing twist using zucchini noodles.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tsp ground ginger
– 1/4 tsp Sichuan peppercorns, toasted and crushed
– 1/4 tsp red pepper flakes (or more to taste)
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 1/4 cup water
– Salt and pepper, to taste
– 2 medium zucchinis
– Chopped scallions and toasted peanuts for garnish (optional)
Instructions:
1. Cook the shrimp according to package instructions or grill until pink.
2. In a wok or large skillet, heat oil over medium-high. Add garlic, ginger, Sichuan peppercorns, and red pepper flakes; stir-fry 30 seconds.
3. Add soy sauce, rice vinegar, and water; bring to a simmer.
4. Cook zucchini noodles according to package instructions (or spiralize fresh zucchinis).
5. Combine cooked shrimp with the spicy sauce; toss to coat.
6. Serve shrimp over zucchini noodles, garnished with scallions and peanuts if desired.
Cooking Time: 20-25 minutes
Low Carb Beef and Broccoli
This simple recipe combines tender beef strips with crisp broccoli florets in a flavorful sauce, all under 30 minutes! Perfect for a weeknight dinner or meal prep.
Ingredients:
– 1 lb beef strips (sirloin or ribeye work well)
– 2 cups broccoli florets
– 2 tbsp olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 tsp soy sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Add beef and cook for 3-4 minutes per side, or until cooked through.
3. Remove beef from skillet and set aside. Add onion and garlic; cook for an additional 3-4 minutes, or until softened.
4. Add broccoli to skillet and cook for 2-3 minutes, or until tender.
5. In a small bowl, whisk together chicken broth and soy sauce. Pour over beef and vegetables in the skillet.
6. Return beef to skillet and stir to combine. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 25-30 minutes
Steamed Fish with Ginger and Scallions
This recipe is a classic Chinese dish that highlights the delicate flavor of fish paired with the pungency of ginger and scallions. With minimal ingredients and effortless preparation, this dish is perfect for a quick weeknight meal.
Ingredients:
– 4 fish fillets (any white fish works well)
– 2 inches fresh ginger, sliced
– 1/4 cup chopped scallions
– 2 tablespoons soy sauce
– 2 tablespoons water
– Salt and pepper to taste
Instructions:
1. Rinse the fish fillets under cold water, pat dry with paper towels.
2. In a large steamer basket, place the fish fillets.
3. Add the sliced ginger on top of the fish.
4. Sprinkle chopped scallions over the ginger.
5. Steam the fish for 8-10 minutes or until cooked through.
6. Serve with soy sauce and water mixture (1:1 ratio) for dipping.
Cooking Time: 8-10 minutes
Cauliflower Fried Rice
Transforming cauliflower into a convincing fried rice is a game-changer for low-carb enthusiasts and veggie lovers alike. This recipe uses simple techniques to create a flavorful and textured dish that’s perfect for a quick lunch or dinner.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons of vegetable oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Rinse the cauliflower and remove the leaves and stem.
2. Pulse the cauliflower in a food processor until it resembles rice.
3. Heat oil in a large skillet or wok over medium-high heat.
4. Add onion and garlic; cook until softened, 2-3 minutes.
5. Add mixed vegetables, soy sauce, and oyster sauce (if using). Cook for 1 minute.
6. Add the cauliflower “rice” and stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions (if desired).
Cooking Time: 10-12 minutes
Chinese Five Spice Roasted Duck
Experience the authentic flavors of China with this aromatic roasted duck recipe, perfectly balanced by the warm spices of five spice powder.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 2 tbsp Chinese five spice powder
– 1 tsp salt
– 1 tsp sugar
– 1/4 cup soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together five spice powder, salt, sugar, soy sauce, honey, and rice vinegar.
3. Rub the mixture all over the duck, making sure to get some under the skin as well.
4. Place the duck in a roasting pan, breast side up.
5. Roast for 30 minutes at 425°F (220°C).
6. Reduce heat to 375°F (190°C) and continue roasting for an additional 20-25 minutes or until the internal temperature reaches 165°F (74°C).
7. Let rest for 10 minutes before carving.
Cooking Time: Approximately 50-60 minutes
Stir-Fried Bok Choy with Garlic
This simple recipe brings out the natural sweetness of bok choy, paired with the pungency of garlic. It’s a perfect side dish for any Asian-inspired meal.
Ingredients:
– 1 bunch bok choy (about 4-6 leaves), cleaned and drained
– 3 cloves garlic, minced
– 2 tablespoons vegetable oil
– Salt to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and stir-fry for 30 seconds until fragrant.
3. Add the bok choy leaves in batches, if necessary, to avoid overcrowding. Stir-fry each batch for about 2-3 minutes until it starts to wilt.
4. Season with salt to taste.
5. Serve immediately over your favorite Asian dish.
Cooking Time: About 10-12 minutes total
Low Carb Hot and Sour Soup
This creamy and flavorful hot and sour soup recipe is a perfect comfort food option for those following a low-carb diet. Made with an assortment of vegetables, eggs, and savory seasonings, this soup is not only delicious but also packed with nutrients.
Ingredients:
– 2 tablespoons coconut oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 large eggs
– 1 teaspoon grated ginger
– 1/2 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat coconut oil in a large pot over medium-high heat.
2. Add onion, garlic, and mushrooms; sauté until vegetables are tender.
3. Pour in chicken broth, heavy cream, eggs, ginger, and soy sauce. Stir well to combine.
4. Bring the mixture to a simmer, then reduce heat to low and cook for 10-12 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions and sesame seeds if desired.
Cooking Time: 15-17 minutes
Shirataki Noodle Chow Mein
This recipe is a creative take on the traditional Chinese dish, substituting Shirataki noodles for regular noodles to reduce carb intake. The result is a flavorful and satisfying meal that’s perfect for those watching their carbohydrate levels.
Ingredients:
– 1 package Shirataki noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bell peppers, carrots, mushrooms)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Cook Shirataki noodles according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; stir-fry until onion is translucent.
3. Add mixed vegetables; cook for 2-3 minutes, or until tender-crisp.
4. Add cooked Shirataki noodles, soy sauce, and oyster sauce (if using). Stir-fry for 1-2 minutes to combine.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Chinese Scrambled Eggs with Tomatoes
A twist on classic scrambled eggs, this Chinese-inspired dish adds a burst of flavor and color from fresh tomatoes.
Ingredients:
– 2 large eggs
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– 1 medium tomato, diced
– Cooked rice or noodles for serving
Instructions:
1. Crack the eggs into a bowl and whisk them together with a fork. Add chopped scallions, soy sauce, and sesame oil. Whisk until well combined.
2. Heat a non-stick pan over medium heat. Pour in the egg mixture and scramble the eggs until they are almost set.
3. Add diced tomato to the eggs and stir gently to combine.
4. Cook for an additional 1-2 minutes, until the tomatoes are heated through.
5. Serve the scrambled eggs with cooked rice or noodles.
Cooking Time: 6-8 minutes
Steamed Chicken with Mushrooms
This recipe combines the tender juiciness of chicken with the earthy flavor of sautéed mushrooms, all steamed to perfection. With minimal effort and no added oils, this dish is a great option for a quick weeknight meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon white wine (optional)
– Salt and pepper to taste
Instructions:
1. Rinse the chicken and pat dry with paper towels.
2. In a separate pan, heat 2 tablespoons of water over medium-high heat. Add mushrooms and cook until tender, about 5 minutes.
3. Add garlic, soy sauce, and white wine (if using) to the mushroom pan. Stir well.
4. Place the chicken on top of the mushroom mixture in a steamer basket or a heatproof dish.
5. Steam over boiling water for 12-15 minutes, or until the chicken is cooked through.
6. Season with salt and pepper to taste.
Cooking Time: 12-15 minutes
Spicy Cucumber Salad
A refreshing summer salad that combines the coolness of cucumber with the heat of spicy peppers.
Ingredients:
– 2 large cucumbers, sliced into thin rounds
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons freshly squeezed lime juice
– Salt, to taste
Instructions:
1. In a large bowl, combine cucumber slices, red onion, and jalapeño pepper.
2. Sprinkle chopped cilantro over the top.
3. Squeeze lime juice evenly over the salad, making sure all ingredients are coated.
4. Season with salt to taste.
Cooking Time: 5 minutes
Low Carb Mapo Tofu
A spicy Sichuan twist on traditional mapo tofu, this low-carb version is a flavorful and satisfying meal option. By substituting traditional wheat flour with almond flour and reducing the amount of sugar, we’ve created a deliciously creamy and protein-rich dish.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 tablespoons almond flour
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon cornstarch
– 1/4 teaspoon red pepper flakes
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a small bowl, whisk together almond flour, soy sauce, rice vinegar, and cornstarch.
2. Add the mixture to the tofu cubes and toss to coat.
3. Heat the oil in a wok or large skillet over medium-high heat.
4. Add the garlic and red pepper flakes; stir-fry for 1 minute.
5. Add the coated tofu and cook for 3-4 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Pork Belly with Chinese Mustard Greens
A classic Sichuan dish that combines the tender pork belly with the pungent and numbing flavor of Chinese mustard greens.
Ingredients:
– 1 lb pork belly, sliced into 1-inch thick pieces
– 2 cups Chinese mustard greens, chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
3. Place the pork belly pieces in a large baking dish and brush with the marinade.
4. Roast the pork belly for 20-25 minutes or until crispy on the outside and tender on the inside.
5. While the pork is cooking, heat a wok or large skillet over high heat. Add the chopped mustard greens and cook for 2-3 minutes or until slightly wilted.
6. Season with salt and pepper to taste.
7. Serve the roasted pork belly with the Chinese mustard greens and enjoy!
Cooking Time: 25-30 minutes
Stir-Fried Snow Peas with Water Chestnuts
This simple recipe brings together the crunch of snow peas and the nutty flavor of water chestnuts, perfect for a quick and healthy side dish. With just a few ingredients and minimal preparation time, you’ll be enjoying this tasty stir-fry in no time!
Ingredients:
– 1 cup fresh snow peas, sliced
– 1/2 cup canned water chestnuts, drained and chopped
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the snow peas and water chestnuts; stir-fry for 2-3 minutes until the vegetables are tender-crisp.
4. Season with soy sauce, salt, and pepper to taste.
5. Serve immediately over rice or as a side dish.
Cooking Time: 5-7 minutes
Summary
Get ready to indulge in the bold flavors and healthy twists of Chinese cuisine! This collection of 18 delicious low-carb recipes offers a fresh take on classic dishes, replacing high-carb ingredients with nutritious alternatives. From Kung Pao Chicken with Cauliflower Rice to Spicy Sichuan Shrimp with Zucchini Noodles, discover how easy it is to make mouthwatering meals that cater to your dietary needs. Explore the world of Chinese cooking without sacrificing flavor for low carbs!
