social

Reduce Calories and Fat in Asian Cooking


Bronze Post Medal for All Time! 216 Posts

I love Asian food and make it often. Many recipes call for cutting the meat up in chunks then breading and frying it. The breading always absorbs some of the fat no matter how you fry it, and that adds a lot of calories and fat to your meal.

Advertisement

Well, I always skip this step. No breading, no deep fat. I quickly stir-fry the meat/chicken and then follow the recipe (if I'm using one, I hardly ever do anymore). I don't miss the breading at all. In fact, doing it this way lets me taste the flavor of the meat instead of the breading. The fact that it is a lot easier this way is a nice bonus.

By Free2B from North Royalton, OH

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

 

Bronze Feedback Medal for All Time! 101 Feedbacks
November 22, 20110 found this helpful

Copasetic, I agree. I feel that way about fish, too. I want to be able to taste it. I don't eat it often but when I have steak, I don't like steak sauce either.

Advertisement

It completely covers up the flavor.

 

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

 
Categories
Food and Recipes Food Tips Healthy EatingNovember 21, 2011
Pages
More
💘
Valentine's Ideas!
🎂
Birthday Ideas!
🍀
St. Patrick's Ideas!
Facebook
Pinterest
YouTube
Instagram
Categories
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCoronavirusCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.
Desktop Page | View Mobile
Disclaimer | Privacy Policy | Contact Us
Generated 2024-02-06 08:57:35 in 2 secs. ⛅️️
© 1997-2024 by Cumuli, Inc. All Rights Reserved.
https://www.thriftyfun.com/tf90240164.tip.html