I made this today, and thought it quite good, so I decided to post it. I've divided this into 3 servings with about 3 carbs each:

1lb. finely chopped meat - no fat or skin. I used turkey, but I think pork would be excellent too.

Brown meat in skillet, then add:

1t. cracked pepper
2 t. soy mixed w/ 1/4 c. water
about 1" fresh ginger, peeled and finely grated
1 t. dark sesame oil

Simmer until flavors seem combined. Turn off the heat and add:

3/4 c. finely chopped celery leaf
1 med. carrot, shredded
1/2 c. cabbage, finely shredded

If you want a bit of sweet to this, a light sprinkle of splenda will do the trick.

I had this rolled in lettuce leaves with some asian-sesame dressing that I watered down considerably (to keep the carb count low). It would also be good egg-roll style in crepes. I will post a crepe recipe next!!

Hope you like it!
-Catinhat

I love asian food and have been looking for recipes. Here is my favorite chicken entre, not super heavy on fat but I make sure I eat enough fat on the days I have it:

Two boneless, skinless chicken breasts
2 to 3 T soy sauce (i use 2T, it's the flavor I want, not sauce) carb grams
1 to 2 T sesame oil (i use 2T, I love sesame oil and it's fat)
Hot chili oil to taste: I use upwards of 1T -- and its fat
Lime juice from one lime - bit of carb
A bit of water if you want sauce to pour (and I do: the water doesn't seem to change the flavor blend)

I simmer the chicken breasts in this blend, turning over once, until cooked. I keep lid on pan to keep steam in for cooking.

I eat one breast with half the sauce on a bed of lettuce. something about the hot (temperature), tangy dressing w/ the hot chicken on the cold lettuce. . . I am addicted to this.

Then I eat the rest w/lettuce the next day for lunch. It is great but different cold.