Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, low-carb chewy stir-fried konnyaku. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Low-Carb Chewy Stir-fried Konnyaku is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Low-Carb Chewy Stir-fried Konnyaku is something which I’ve loved my entire life. They’re nice and they look wonderful.
Keto Chicken Stir Fry this quick and easy low carb weeknight recipe is perfect to feed the hungry hordes in your house! How to Make Keto Low Carb Chicken Stir Fry. Step one - prepare and assemble the ingredients including the chicken, vegetables, and sauce ingredients (see image below).
To get started with this recipe, we have to first prepare a few ingredients. You can have low-carb chewy stir-fried konnyaku using 3 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Low-Carb Chewy Stir-fried Konnyaku:
- Prepare 1 block - 250 grams Konnyaku
- Prepare 5 grams Olive oil
- Take 1 pinch Salt
I find these are a great low carb replacement in most noodle and pasta dishes; such as hot pot, stir fry and ramen. Konnyaku is an odd Japanese ingredient that is very high in fiber and contains almost no calories, making it Konnyaku is an odd Japanese ingredient that doesn't look especially appealing, but it's very This helps to eliminate an odd smell that accompanies konnyaku. I have always been curious about konnyaku noodles and finally got round to trying out these chewy noodles in a stir-fry with vegetables. Konnyaku noodles are also known as shirataki, which means white waterfalls in Japanese.
Instructions to make Low-Carb Chewy Stir-fried Konnyaku:
- Rip the konnyaku up into pieces of the size you like. (I rip it up into about 25 pieces.)
- Put the konnyaku in a pan of boiling water to get rid of the odor. (If you don't mind this odor, skip this step.) Drain into a colander.
- Thoroughly pat the konnyaku dry with paper towels.
- Put the konnyaku in a heated frying pan (without oil). Stir-fry over medium heat to evaporate the moisture (about 15 minutes). Shake the frying pan several times.
- When the surface of the konnyaku pieces has blistered and starts to become lightly browned (and they have shrunk in size), add olive oil and salt.
- Keep stir frying for another 5 minutes. When all the pieces are coated with oil, it's done.
- When it's cooled down a bit, it's ready to eat. The texture improves if you chill it in the refrigerator. To keep this for some time, line the bottom of the storage container with paper towels.
- I like to dip these in soy sauce mixed with mayonnaise or wasabi. You can also try grated garlic, yuzu pepper, ponzu sauce and so on.
- Sprinkle with aonori, furikake, bonito flakes for a great bento side dish.
- If you add some soy sauce with dashi stock or mentsuyu to the konnyaku in Step 6 while it's still hot, these flavors will be absorbed by the konnyaku, giving it a different but delicious taste.
- If you have some deep frying oil that you won't use any more, you can try deep frying the konnyaku for about 15 minutes instead. This really improves the texture of the konnyaku. (The oil will have a lot of water in it after this though, so you should probably toss it after this one time.)
According to the Oxford Companion to Food, konnyaku is extracted. Want some more easy low carb stir-fry ideas? Check out my hamburger green beans stir fry and chicken green beans and tomatoes stir fry recipes. My low carb versions won't give you the crash associated with American Chinese food. Especially if you serve this up with some cauliflower rice.
So that’s going to wrap this up with this exceptional food low-carb chewy stir-fried konnyaku recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
