羊腩煲
Braised Lamb Brisket Pot
Yes, with a tweak: request no daikon radish, no bamboo shoots, and no other high-carb root vegetables. About 7g net carbs per serving.
What it is
A warming clay pot dish featuring tender lamb brisket slowly braised with ginger, scallions, and a rich, savory broth. Often prepared with a robust flavor, perfect for colder weather.
Key ingredients
Lamb brisket, ginger, scallions, low-carb soy sauce, cooking wine, chicken or lamb broth, star anise, bay leaves, cooking oil.
How to make it keto
Request no daikon radish, no bamboo shoots, and no other high-carb root vegetables. Ensure no sugar or starch is added to the braising liquid. Some versions use fermented bean curd, ensure it's low sugar.
Say this to the waiter (Chinese)
羊腩煲请不要放白萝卜、竹笋或其他高碳水根茎蔬菜。焖汁不要加糖和生粉。如果用腐乳，请用低糖的。
For the 羊腩煲, please no daikon, bamboo shoots, or other high-carb root vegetables. No sugar or starch in the braising liquid, and use low-sugar fermented bean curd if applicable.
Watch out for
Hidden sugar in braising sauce. Restaurant versions may add daikon radish or other higher-carb vegetables. Soy sauce can contain wheat and sugar.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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