Carbohydrate counting a meal is both tricky and time consuming. Take a stir fry for example - do you weigh each veggie separately? How much of the noodles ended up in your bowl? Then the sweet sauce... that could be anything from 10-50 grams of carbohydrate!
Well, here is a tip, and a recipe, to make things easier. By choosing a lower-carbohydrate, low-sugar stir fry sauce, you are reducing the overall carbohydrate load. Now you only need to focus on the main carbohydrate - the noodles or the rice - and perhaps any higher-carbohydrate veggies you have thrown in (think corn, carrot etc). This not only makes the carbohydrate counting process easier, it reduces your likelihood of drastically over or underestimating your required insulin dose.
This delicious, low carbohydrate satay sauce is super-versatile and can be made in bulk. Thinking outside the realms of a stir-fry, you can also use it as a chunky salad dressing, a dip with veggies and seeded crackers or even try an Asian-style omelette, stuffed with shredded chicken, spring onions and satay sauce. 😋
Ingredients
Carbs are in blue
1⁄2 cup peanut butter 12g
1⁄4 cup coconut milk 1.5g
1⁄2 tbsp fish sauce 0.5g
1 tsp sesame oil 0g
1 tbsp minced ginger 1.5g
3 tbsp minced garlic 4.5g
Total Carbohydrate 20g
Serves 6
Carbohydrate per serve 3.3g
Method
Combine all ingredients in a small saucepan.
Heat the saucepan over a low heat.
Cook, stirring, until the peanut butter melts and the mixture is well combined.
Can be served warm or cold.
This satay sauce, and a myriad of other delicious recipes, can be found in our Carb Conscious Cookbook - available in paper and ebook formats.
Comments