Hi guys!

Was chatting to a friend the other night and he mentioned a thickener that has 0 carbs.... Powdered Ginger!

I was very keen to try as asian food is the most food I eat on Atkins, and picked up powdered ginger straight away.... I only used fresh ginger previously. Anyway, when you add powdered ginger it makes the liquid go tacky, as well as adding a lovely tang and new flavour to my collection of staples.

Anyway here it is:

• Brown meat (prawns, pork, chicken, beef, or lamb)
  Add Soy Sauce (I use Kikomans because it isn't very overpowering) till the bottom of the wok is covered.
  Add a big tsp of fresh ginger
  Add your vege's (I use a few snowpeas for extra carbs, bok choy, zuchinni, carrot, broc, cauli, capsicum and mushrooms - naturally add the snow peas and boy choy last).
  Poor in some water so it doesn't stick to the bottom (usually around 1/2 cup)
  Shake in ginger!!!! Taste along the way so you don't go overboard.
  Toss frequently.

You will note that it goes tacky and leaves all the food with a coating.



I have tried this twice now and it is just great! I love the ginger to break the rich food flavour that I am currently having.

Enjoy!

Reymi, did you know that ginger also raises the metabolism, so that you burn fat faster?
Loraine

Thankyou Loraine, I was not aware of that! I can see it being a weekly meal for me now, and perhaps an emergency dinner when I couldn't be bothered cooking something heavy.

I wonder if I bathed it in it would help too...

Just wondering about your asian dish you gave the recipe for, how many carbs would be in all those vegies that you used please.

Sounds great.

Karen.