Mod 1 Spicy Shredded Pork

Starting with YuXiangRouSi 鱼香肉丝
This is one of my favorite dishes to eat and while living in North China I ate it or the eggplant version at least twice a week lol.
I had a friend who worked as a chef and he taught me how to do it. I couldn’t find all the exact ingredients here in America so it is modified, especially since I lchf’d it. (Pretty easily with minimal flavor difference).

This is a dish you can get anywhere in China, but it is adjusted regionally.. so eat it in Hohhot then eat it in Sichuan…there will be a big difference. I prefer the slightly spicy slightly sweet version.

So here it is…yuxiangrousi.

Recipe for shredded pork:
4 top cut pork chops, slivered.

3 or 4 tbsp Chinese black vinegar. (Pictured)
1 tbsp Worcestershire sauce.
1 or 2 tbsp amino acids.
2 cloves garlic, sliced, or garlic powder to taste.
1 tbsp sambal chili sauce if desired.
A few pinches ginger or fresh grated.
Half tin Szechuan soy beans. (See picture. If not doing soy products, leave this out, increase amino acids, and add some extra sambal to taste, also pictured.)

Marinate meat in half the sauce while chopping veggies.
1 hatch/anaheim pepper, slivered.
Half an onion, slivered. (Green onion can be used instead)
Opt. 1/2 Slivered carrot
Opt. 3 mushrooms sliced. Any mushroom ok but usually saw woodear used.
1 more sliced clove garlic.

Add 1/4 c coconut oil to skillet and fry half the meat at a time. Cook till seared. Set first batch on plate, cook second batch, put on plate.
Add oil to skillet if needed and cook veggies with 3 tbsp sauce. Once tender crisp, add meat back to skillet with remaining sauce. Add
2 tbsp erythritol. Stir well and taste. Now is the best time to adjust seasoning to your taste. simmer till nice and tender (3-5min). Serve.

Good with a side of cauliflower rice or sauteed spicy cabbage (as pictured).

Don’t have the nutrition info right now but will try to add it in later on my lunch break. It will vary based on which ingredients you use.

Vegetarian version…use slivered eggplant instead to create yuxiangqiezi. I’ve also seen the sauce used on scrambled or omelet-like eggs for yuxiangjidan.

If you don’t eat pork, try beef but marinate longer, or chicken but be careful to not overcook.

Chinese lchf’ers…any edits or suggestions?


Final dish:

Nutrition information coming soon.

Next recipe I need to modify is sweet and sour spare ribs…😍😍


Well, here goes nothin’

I started eating low carb, high fat on January 1, 2017.

I started because I hated myself, was in and out of depression, and thought I would never feel good again. I’d lived overseas in China for many years and had lost a lot of weight, about 40 pounds, and was at 175. After returning to the states, my physical activities lessened, I was eating the same and worse, and the pounds quickly returned. By December 2016, I was at a weight I’d promised myself I’d never reach — 230 scary, bloated, uncomfortable pounds.

My brother had much success doing LCHF and I thought it was crazy to give up rice, pasta, bread, and potato, but maybe it was just crazy enough. Nothing else had worked in the past (except getting e. Coli, throwing up and toileting my guts, losing 12 pounds from it, then increasing exercise..) and that didn’t last. So I decided to give it a try.

I started at about 30 net carbs a day.

I didn’t weight much the first 3 months, but I saw progress. -15, -12, -10. It added up.

I hit a stall in June and couldn’t get past a bounce around between 175-180. I went to 30 total carbs a day. That helped stablize.

In July I decided to increase exercise a bit and focus on cardio and less on strength for now. It helped, and I stopped flip-flopping and went to 174. I dropped to 20 total carbs a day.

Earlier this month I looked in to fasting and did a 1 day fat fast ( all I had was bulletproof coffee), followed by a one-day total fast. It worked. Dropped a few more pounds.

Today, August 24, I stepped on the scale and saw this:


166! Down 64 pounds in 8 months! 16 away from my ultimate goal of 150.

That’s at least 10in off my waist and about the same on my thighs, down a cup size (happily), and from size 20 to size 8-10. Even my feet are losing weight.


I’m so excited. I’ve never felt this good! This new way of eating (woe) is for me. It’s for life.

Thing is, I love Chinese food. I miss Chinese food. So much includes cornstarch, rice, potato, flour, sugar…things LCHF’ERS/ketoers can’t consume.

I’m going to do something about it! Please join me as I dig in to my Chinese cook books and modify them for those of you who eat like me and miss the warm enticing deliciousness that is Chinese food.

Thank you for reading. I’ll be doing my experiments and posting recipes weekly.

Please feel free to share your stories in the comments!