Enjoy a low carb Chinese buffet dinner at home

There are times when I really crave Chinese foods, but with all the white rice, and sweet teriyaki sauce, sweet and sour chicken dishes, I've found going to a chinese buffet to be dangerous to my waistline. To satisfy my cravings, I gathered these recipes together to make a menu of delicious flavors I was missing. Hope you enjoy them as much as we do.

Heat skillet until water sizzles when its dropped on to the pan. Add oil and swirl pan till the oil coats the bottom. Add chicken, and heat through, add frozen vegetables and fresh spinach, Add soy sauce to season.

Mix the ingredients in a separate bowl(soy sauce, Splenda, ketchup, Cayenne, ginger[If it's too thick add water]) Stir fry the chicken, broccoli and green onion on medium(5) until the veggies are bright green. Pour in the mixture of soy sauce and mix it up. Make sure it coats everything. Put the lid back on and continue to check on it until chicken is cooked all the way through. Add the opt. Red pepper for some color.

The pepper you HAVE to add in last, they cook a little fast. I love this. It can get a little "carb heavy" so make sure you measure!! - 5 carbs per serving

Whisk lemon juice, fish sauce, sugar substitute, garlic and crushed red pepper in a small bowl until sugar substitute is dissolved. Set aside. 2. Preheat oven to 325Â°F. Wrap tortillas in foil and heat in oven for 10 to 15 minutes, until softened and heated through. Keep warm. 3. Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl. Add 1/3 cup of the reserved dressing; toss to coat. 4. Set out chicken mixture, tortillas and remaining dressing for diners to assemble wraps at the table. Serve immediately.

Tip: To warm tortillas in a microwave, stack between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through. Ingredient Note Fish sauce: A pungent, soy sauce-like condiment used throughout Southeast Asia, made from fermented, salted fish. Available in large supermarkets and in Asian markets.

Put the roast in a crock pot. Mix remaining ingredients and pour over the meat. Cook on low for 8 hours.

Whisk preserves and soy sauce together in a bowl until smooth.
Heat 1 Tbs., oil in skillet or wok over high heat. Add pork and cook, stirring frequently until lightly browned and no longer pink, about 5 minutes. Transfer to a plate.
Add oil and garlic to the same skillet, cook over medium heat for 30 seconds. Add broccoli, pepper, scallions, and snow peas and cook until vegetables are crisp-tender, about 3 minutes. Stir in pork and preserves mixture; cook 1 minute more. Serve hot.

Broccoli is a delicious, nutritious vegetable that's readily available year-round. Dubbed a super food because of the variety of nutrients it delivers, broccoli works well with many different seasonings and cuisines. This savory recipe is a sure crowd-pleaser!
Ordinary broccoli springs to life with this garlicky lemon-soy dressing. Serve it with any Asian-flavored dish or even a simple grilled chicken or shrimp skewer.

Heat oil in a large wok or high-sided skillet over medium-high heat. Add broccoli and stir-fry for 2 minutes. Add soy sauce, garlic, and lemon juice; continue to stir-fry until broccoli is crisp-tender, about 5 minutes. Serve hot.

In a wok or large flat skillet, heat enough oil to cover the bottom. Fry minced garlic (or garlic powder) with finely diced white part of onions for approximately 1 minute. Add grated cauliflower and fry for 4-5 minutes, stirring constantly. Add soy, ginger, diced green onion tops, and pre-cooked cubed meat or baby shrimp. Stir to mix well and brown a bit. Push mixture to one side of pan. Add more oil if necessary and scramble eggs in empty side of pan until done but still moist. Stir eggs into "rice" mix and remove from heat. Serves 3-4.

Steam broccoli until bright green. Place oil and sesame seeds in a small skillet and heat for 1 to 2 minutes until golden brown. Toss broccoli and sesame seed oil mixture, add salt, pepper and soy sauce, Serves 4 - 6.

Steam broccoli until bright green. Place oil and sesame seeds in a small skillet and heat for 1 to 2 minutes until golden brown. Add crushed garlic and lemon juice. Toss broccoli and sesame seed oil mixture, add salt, pepper and soy sauce, Serves 4 - 6.

In a food processor, combine soy sauce, sherry, syrup, Thicken Thin not Starch, vinegar, garlic, ginger, and hot-pepper sauce. Pulse until smooth.

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Teriyaki Sauce Low Carb

1 2/3 cups soy sauce
1/3 cup macadamia nut oil
1 cup splenda
1 clove garlic -- chopped
2 inch piece ginger -- fresh
3 green onions -- chopped
1/4 cup brown sugar twin
1/4 cup Fibersure

Directions:
Combine all ingredients in a medium size pot. Bring to a boil then simmer for 30 minutes. Let cool, then strain through a sieve or cheesecloth. Use as a marinade or just to brush on while grilling. Makes approximately 2 cups:

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Spicy Teriyaki

3 tablespoons butter
1 cup soy sauce
1 cup water
1 cup granular Splenda
1/4 cup Sugar Twin brown sugar
1/4 ounce fresh ground ginger root
(Or substitute 1/8 teaspoon ground ginger)
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper
1 teaspoon Creole seasoning
1/4 cup onion finely chopped

Melt butter in small cooking pot. Add all ingredients and bring to boil stirring often (cook about 10 minutes). Let cool and add meat to marinade. Marinate frog legs overnight in refrigerator. If the marinade does not cover all of the meat, add water to adjust.