泡椒田鸡
Spicy Frog Legs with Pickled Chilies
Yes, with a tweak: request no sugar in sauce, no cornstarch/thickener, use light soy sauce instead of dark/sweetened versions, ask for minimal Shaoxing wine (as it contains some carbs). About 6g net carbs per serving.
What it is
A classic Sichuan stir-fry featuring tender frog legs quickly cooked with fiery pickled chilies, ginger, garlic, and Sichuan peppercorns, providing a complex spicy and tangy flavor. This dish is naturally low in carbs if prepared without added sugar or starch.
Key ingredients
Frog legs, pickled chilies (pao jiao), ginger, garlic, Sichuan peppercorns, cooking oil, light soy sauce, Shaoxing wine.
How to make it keto
Request no sugar in sauce, no cornstarch/thickener, use light soy sauce instead of dark/sweetened versions, ask for minimal Shaoxing wine (as it contains some carbs).
Say this to the waiter (Chinese)
这份泡椒田鸡，请不要放糖，不要勾芡。酱油用生抽，少放点料酒。
Please make the sauce without sugar, cornstarch, or thickener. Use light soy sauce and minimal Shaoxing wine.
Watch out for
Hidden sugar in sauces (e.g., oyster sauce, regular soy sauce), cornstarch as a thickener, sugary marinades for frog legs. Pickled chilies themselves typically low carb.
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.
More on the Chinese menuAll 408 Chinese dishes ›
