萝卜焖羊肉
Braised Lamb with Radish
Yes, with a tweak: ensure no sugar is added to the braising liquid. About 5g net carbs per serving, lower than 7 in 10 Chinese dishes.
What it is
Tender pieces of lamb, typically lamb belly or shoulder, slow-braised with chunks of daikon radish in a rich, savory, and aromatic broth. This comforting stew is popular for its hearty flavors.
Key ingredients
Lamb (bone-in or boneless), daikon radish, ginger, scallions, Shaoxing wine, light soy sauce, star anise, cinnamon stick (optional), water or broth.
How to make it keto
Ensure no sugar is added to the braising liquid. Request minimal soy sauce to control sodium and carbs. Daikon radish is naturally very low in carbohydrates.
Say this to the waiter (Chinese)
萝卜焖羊肉的汤汁不要加糖，酱油也请放少一点。
For the 萝卜焖羊肉, please ensure no sugar in the braising liquid. Use minimal soy sauce.
Watch out for
Hidden sugar in braising liquid, especially if pre-made, or in some brands of 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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