菜花炒肉
Stir-fried Pork with Cauliflower
Yes, with a tweak: request no sugar and no cornstarch. About 8g net carbs per serving.
What it is
A simple yet satisfying stir-fry combining florets of cauliflower with tender slices of pork (often belly or shoulder), garlic, and a savory sauce. This dish highlights the texture of cauliflower and the richness of pork.
Key ingredients
Pork (belly/shoulder), Cauliflower, Garlic, Cooking oil, Light soy sauce, Salt, White pepper.
How to make it keto
Request no sugar and no cornstarch. Specify light soy sauce. Ensure cauliflower is not deep-fried or battered before stir-frying.
Say this to the waiter (Chinese)
这道菜花炒肉，请不要放糖、不要勾芡，用生抽。菜花不要先炸或上浆。
For the 菜花炒肉, please no sugar, no cornstarch, and use light soy sauce. Please don't deep-fry or batter the cauliflower.
Watch out for
Hidden sugars in sauces, potential cornstarch, cauliflower can accumulate carbs if very large portions are consumed.
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 ›
