If you love Chinese take‑away but watch your carb intake, you’re in the right spot. Canton Cuisine To Go gives you simple, low‑carb dishes that still hit the flavor you crave. No fancy ingredients, just a few pantry staples and a little time.
Cantonese cooking relies on fresh veggies, lean proteins, and sauces that aren’t heavy on starch. Swap noodles for shirataki or zucchini ribbons, and replace rice with cauliflower rice – the result is a plate that feels light but stays satisfying. The key is keeping the sauce flavorful; a splash of soy, a dash of oyster sauce, and a pinch of ginger do the trick without adding carbs.
1. Stir‑Fried Beef with Broccoli – Slice beef thin, marinate in soy, garlic, and a bit of sesame oil. Toss with broccoli, add a splash of beef broth, and finish with a sprinkle of chili flakes. Serve over cauliflower rice for a filling meal under 10 carbs per serving.
2. Chicken Lettuce Wraps – Dice chicken breast, stir‑fry with ginger, scallions, and a dash of hoisin (look for low‑sugar versions). Spoon the mix into crisp lettuce cups, drizzle a little lime juice, and you’ve got a snack that feels like a night out.
3. Shrimp & Snow Pea Stir‑Fry – Shrimp cook in seconds. Add snow peas, a knob of butter, and a drizzle of soy‑ginger sauce. The peas stay crunchy, the shrimp stay juicy, and the dish stays under 8 carbs.
4. Egg Foo‑Young with Low‑Carb Sauce – Whisk eggs, fold in chopped mushrooms and bean sprouts, then pan‑cook like a thick pancake. Top with a sauce made from reduced‑sugar soy, a splash of chicken stock, and cornstarch substitute (arrowroot works great). It’s fluffy, savory, and carb‑light.
5. Spicy Tofu with Green Beans – Press tofu, cut into cubes, toss in a little oil and chili paste, then fry until crisp. Add green beans, a dash of garlic, and finish with a splash of rice‑vinegar. The tofu gets a crisp coating while the beans stay snap‑fresh.
All these recipes take 20 minutes or less, so they fit into a busy day. Keep a few low‑carb staples on hand – cauliflower rice, shirataki noodles, and a good soy sauce – and you’ll never feel stuck.
Pro tip: when you’re counting carbs, measure sauces. Even a tablespoon of sweet chili can add 6‑7 carbs, so use the light version or thin it with broth.
Feel free to mix and match proteins and veggies. The flavor base stays the same, so you can swap beef for pork, broccoli for bok choy, and still stay in the low‑carb zone. The result is a flexible menu that never gets boring.
Ready to give it a go? Grab a pan, pull out the ingredients, and start cooking. Your taste buds will thank you, and your carb count will stay low. Enjoy your Cantonese‑style low carb meals tonight!
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