Okinawa stir-fried dry gluten and vegetables fu chanpuru (recipe)
| Okinawa stir-fried dry gluten and vegetables fu chanpuru (recipe) | |
|---|---|
| Name | Okinawa stir-fried dry gluten and vegetables (fu chanpuru) |
| Ingredients | Gluten • Eggs • Carrot • Green onion • Bean sprouts • Salt • Pepper • Bonito flakes • Pickled ginger |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.75 |
| Keto friendliness | Keto friendly |
| Calories | 219.8 |
| Fat | 16.4 |
| Protein | 14.2 |
| Carbohydrate | 4.1 |
| Fiber | 1 |
| Net carbohydrates | 3.1 |
| Sugar | 2.5 |
| Saturated fat | 4.1 |
| Cholesterol (mg) | 372 |
| Sodium | 436.8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Okinawa stir-fried dry gluten and vegetables fu chanpuru (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Okinawa stir-fried dry gluten and vegetables fu chanpuru (recipe) image(external)
Recipe instructions
- Slice the fu along its width with about a centimeter thick.
- In a large bowl, whisk 4 eggs then add 2 tablespoons of dashi stock and 1/4 teaspoon of salt. Continue whisking until well combined.
- Add the fu in the bowl then wait until the fu absorbs the liquid and becomes soft. This takes about 20-30 minutes. Occasionally, mix the fu so that it will absorb the egg mixture evenly.
- While waiting for the fu to absorb the egg mixture, you can prepare the vegetables. Start by cutting the garlic chives into about 5-centimeter pieces.
- Slice the green onion and carrot thinly diagonally then wash and drain the bean sprouts.
- Heat a pan using medium high heat then add a tablespoon of sesame oil.
- Add the fu in the pan then fry. Make sure that the fu doesn t overlap so that it will be cooked evenly. Turn over the fu pieces once the other side has browned.
- Once the egg is cooked and the fu has turned brown, increase the heat to medium-high. Sprinkle with quarter teaspoon of salt and quarter teaspoon of pepper. Add the carrot and green onions then stir-fry for 1-2 minutes.
- Next, add the garlic chives and bean sprouts then continue stir-frying for another minute or until the bean sprouts are cooked.
- Remove from heat then put on a serving plate. Garnish with katsuoboshi and red pickled ginger before serving.
Food tags
Japanese, Asian,, Stir Fry, Inexpensive
Okinawa stir-fried dry gluten and vegetables fu chanpuru (recipe) details
Time:
Prep Time in Hours and Mins:45M
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Contributors: Prab R. Tumpati, MD
