I love P.F. Changs.

I try to keep things local and independent, and I do the majority of my Chinese consumption from a local restaurant, but there is something about P.F. Chang’s fried green beans and Chang’s Spicy Chicken that does me in every time.

P.F. Changs is not, however, carb friendly, as most meats are coated in corn starch, which, if you ever make Chinese food at home, is a must do because it makes meat delicious, however, not doable for the whole low carb thing.

They do have one item, however, that is totally low carb, amazing, and also, not on the menu. You have to ask for it specifically, and I am forever grateful to one of my best friends, Heather, for introducing them to me, and then letting me eat them all off her plate.

Shanghai Cucumbers are crazy addicting, and as it turns out, stupid easy to make at home, thank God, because I could eat them by the pound. Seriously, this is one of my favorite low carb snacks, plus they are awesome for lunch or as a side.

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Now, P.F. Changs serves a gluten-free version of these, this recipe is not gluten free, but could easily be by using gluten free soy sauce.

Tip: these are best served cold, so if you are making them to devour right away, keep your cucumber in the fridge. Or make them ahead of time and let the sauce soak in, they just get better with time!

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What you’ll need:

1 Large English Cucumber
3 tbsp Soy Sauce
1 tsp Rice Wine Vinegar (White or Apple Cider will work also)
1/2 tsp Sesame Oil
1/2 tsp Toasted Sesame Seeds

1. Mix the soy sauce, vinegar and sesame oil together in a bowl.

2. Slice up the cucumbers and add them to the bowl, toss to mix.

3. Sprinkle with sesame seeds before serving!

4. Eat them all.

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For more low carb menu ideas, click here and here!

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