I like Cauliflower Rice most of the time - but have also put my stir-fry vegetables with Slendier Rice - which is the same as the konjac noodles (low carb) or the konjac noodles themselves depending on what I am feeling I want. Other time I just stick to the stir-fry :-)
If your stir-fry is a little light on protein, you could serve it with barbecue pork tenderloin. You can buy them precooked, and you just slice them and serve them cold with hot mustard and sesame seeds. They're very lean and tasty.
If you're making it for company and you want to make it special, you could serve it with steamed potstickers.
I use shirataki noodles (the Pasta Zero brand. They seem less stinky than some of the other brands.) I just rinse them really well to get rid of the stinky liquid and then throw in some boiling water for about 5 minutes.
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if your asking for a low carb/low calorie substitute for rice my favorite is cauliflower! Take raw clean florets of cauliflower and put in the food processor and grind until rice like consistency, than stick in the microwave for five minutes...dont add water it doesnt need it!
I toss a couple cups of cooked brown rice into the stir fry, so that instead of getting 1-2 cups of rice, you get maybe half a cup. Kind of like veggie fried rice where it is mostly veggies and very little rice. Crack an egg into it right before serving and stir it around until it cooks. YUM
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It's good over noodles or in a noodle bowl with lots of broth (and siracha if you like a little kick)! I like to make noodle bowls where I cook everything separately then add as much as I want of each to a big bowl of broth.
I am another that has learned that stir fry can be eaten "straight up" and does not "need" rice or another starchy base. For the 200 calories you save by eliminating the rice, you can add a HUGE amount of other things and end up with an extremely large portion. It's one of those foods that causes me to say WOW I can have ALL that and still be within my calorie range? WOW!!!
Sometimes I do like a little rice just for something to soak up the sauce. In which case I spread a third of a cup, maybe a half cup, down underneath. I have also used small portions of soba noodles (made of buckwheat.. thin brown noodles that work well in both cold and hot dishes). But 9x out of 10, I go for the "bigger portion, no starch." For me the rice was more of a habit and expectation... turns out it really isn't essential :)
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I have some shirataki noodles... but I've heard mixed reviews about them, and need to search again to find the blog where someone described how they make them more palatable (ie, less stinky). I understand they have little flavor on their own. I'm not sure I'm too motivated to go to a lot of bother for something with "little flavor"!
There are, of course, other oriental noodles. Cellophane noodles, rice noodles... crispy chow mein noodles. I suppose you could also put it in a wrap - I like coconut wraps, and those would do the job, I think. Some people like spaghetti squash, and that sounds a likely possibility to me. In my case, noodles are noodles and any sort kick my carb allowance right off the chart.
I like the stuff just as-is. I can't really justify pouring it on some starchy thing "just because". Chinese and Japanese foods can be really healthy - why mess that up?
Edited by: EXOTEC at: 3/12/2014 (10:25)
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I make cauliflower rice and use that in place of rice - all you do is take fresh raw cauliflower, cut it into smaller pieces and put a few in a food processor (you don't want to overcrowd the bowl) and whir until the pieces resemble rice. Then I melt some organic coconut oil in a pan and add the cauliflower rice and cook it until it's hot - doesn't take long. It's a tasty way to get more veggies in your diet and low carb as well!
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I really like a product called "Miracle Noodles", or Shirataki Noodles. We have them in our grocery store with the tofu and organic foods. They are super low in carbs and low to no calories. And also gluten free (which is a concern for me with celiac disease). They are soft, and come in a liquid, which I drain out and then pan fry the noodles. I use them for stir fry, thai noodle recipes, even for "spaghetti" and meatballs!
We're used to the whole grain pasta and other varieties of pasta now in our house. I'd put the stir fry on some pasta. Toss it all up and put some vegetarian parmesan cheese on it (my favorite) but regular parmesan cheese is fine, too. (I know, it's mixing Italian and Chinese!)
My favourite "side" with stir-fry is... well, more stir-fry!
I've found that the vegetables are more satiating to me than any of the standard "starches" (rice, wild rice, quinoa, rice noodles, pasta, or potatoes). If anything, I will occasionally add lentils or barley to the sauce to thicken it and add a bit more "bulk", but that's not very often.
I also started adding more meat to my stir-fry so that it is more satiating (and also because I needed to increase my protein intake).
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