Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, low-carb chewy stir-fried konnyaku. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Low-Carb Chewy Stir-fried Konnyaku is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Low-Carb Chewy Stir-fried Konnyaku is something that I have loved my whole life.
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 begin with this particular recipe, we must first prepare a few components. You can cook low-carb chewy stir-fried konnyaku using 3 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Low-Carb Chewy Stir-fried Konnyaku:
- Prepare 1 block - 250 grams Konnyaku
- Prepare 5 grams Olive oil
- Get 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.
Steps 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 is going to wrap it up for this exceptional food low-carb chewy stir-fried konnyaku recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
