Low Carb Chinese Food

A quick and easy low carb recipe, the shrimp can be prepared up to one day in advance. If you are unable to find hot Chinese mustard or simply want your food with less heat, substitute a low carb spicy brown or Dijon-style mustard.

Ingredients:

1 cup water
1/2 cup dry white wine
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon Szechuan or black peppercorns
1 pound raw large shrimp, peeled and deveined
1/4 cup prepared low carb sweet and sour sauce
2 teaspoons hot Chinese mustard

Directions:
1. Combine water, wine, soy sauce and peppercorns in medium saucepan. Bring to a boil over high heat. Add shrimp; reduce heat to medium. Cover and simmer 2 to 3 minutes or until shrimp are opaque. Drain well. Cover and refrigerate until chilled.

2. Combine sweet and sour sauce and mustard in small bowl; mix well. Serve as a dipping sauce for shrimp.

More delicious low carb Chinese food recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".