腐竹焖羊肉煲
Braised Lamb with Dried Tofu Skin in Claypot (Keto Modified)
Yes, with a tweak: request no sugar, no cornstarch thickener, and light use of dark soy sauce (for color only, as it contains sugar). About 8g net carbs per serving.
What it is
Tender lamb pieces slowly braised with dried tofu skin (腐竹) in a savory sauce, often served in a claypot. The tofu skin absorbs the rich flavors of the lamb. This is a hearty and flavorful dish, excellent when modified for keto.
Key ingredients
Lamb (brisket/belly), dried tofu skin (腐竹), ginger, garlic, light/dark soy sauce (sparingly), Shaoxing wine, star anise, cinnamon stick, cooking oil, water/broth.
How to make it keto
Crucially, request no sugar, no cornstarch thickener, and light use of dark soy sauce (for color only, as it contains sugar).
Say this to the waiter (Chinese)
腐竹焖羊肉煲请不要放糖和芡粉。老抽也请少放一点，提个色就好。
For the 腐竹焖羊肉煲, please use no sugar, no cornstarch. And use dark soy sauce very lightly, just for color.
Watch out for
Hidden sugar in braising sauce, cornstarch thickener, excessive dark soy sauce.
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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