Woman Loses Weight Eating Chinese Food

By Eating Chinese Food Morning, Noon and Night

When I was going to acupuncture school, the wife
of one of my classmates used this strategy to shed
excess pounds. I’ll tell you more in a bit…

First I want to tell you that we got a great response
to our last newsletter where we shared out report
on healthy eating “Back to Basics”

One of the people that got back to us was Ms. Mena
Ms. Mena started to implement the dietary suggestions last
Wednesday, the same day that she got the newsletter, I
talked to her over the weekend, and she told me that she
is already lost 3 lbs. She also said is feeling better than
she has felt in a long time. Ms. Mena doesn’t feel as bloated,
and she is not retaining water like she was before she
started the program.

We are very proud of Ms. Mena and wish her the best.

I also got some emails asking for recipe suggestions
that follow the guidelines of the report.

That is what made me think of my friends wife, and
her success with her ethnic diet.

If you think about it the Chinese diet is:

• Low fat
• Low calorie

My wife Carmen and I have been using a very good
book to get our recipes, and I thought I’d share a couple
of them with you.

Here are two of my favorites:

Chicken with Broccoli

Serves 4

Ingredients:

2 whole chicken breasts
1 large head or 2 small heads broccoli
1 tsp salt
2 tsp sherry
2 tsp corn flour
1 cup good chicken stock
1 tbsp olive oil
grated fresh ginger to taste. I use about 2 tbsp (keep fresh ginger in the freezer, and when required grate it straight from freezer)
1/2 cup cashew nuts or blanched almonds
Crisp Fried Rice noodles or Orgran Rice Pasta

Directions:

1. Cook noodles or pasta.
2. Skin the chicken, cut into pieces.
3. Wash broccoli and break into small stalks.
4. Combine salt, browning, and sherry in a bowl, mix well.
5. Heat oil in wok, add ginger, stir fry 1 minute.
6. Add chicken, stir fry 1 minute.
7. Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.
8. Add nuts, serve on noodles or pasta.

Per Serving (excluding unknown items):

277 Calories; 14g Fat (44.1% calories from fat); 28g Protein; 10g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.

Beef Fried Rice

Prep: 10 min, Cook: 10 min.

Ingredients:

2 Tbs. soy sauce
1/2 tsp. sugar
1 Tbs. vegetable oil
2 eggs, well beaten
1/2 lb. ground beef
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 scallion, chopped
1 tsp. fresh ginger, minced
1 clove garlic, minced
2 cups cooked rice, cold

Directions:

Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl and set aside. Add ground beef and next 3 ingredients to same pan over medium heat. Sauté about 3 minutes, stirring often to break up meat, until browned. Stir in ginger and garlic and cook 1 minute. Discard excess fat. Increase heat to high and add rice. Stir-fry about 1 minute, until heated through. Stir in soy sauce mixture and eggs and stir-fry 30 seconds longer.

Per serving:

calories 338, fat 15.7g, 43% calories from fat, cholesterol 133mg, protein 16.8g, carbohydrates 31.0g, fiber 1.6g, sugar 2.5g, sodium 547mg

If you like the idea of using Chinese food as part of your diet, priced at only $19.97 Nicholas Zhou’s cookbook “Real & Healthy Chinese Cooking” is a real bargain, with 500+ low carb and low fat recipes with 170+ colorful pictures. It is based on a master chef’s 40 years of cooking practice and 4 years of writing and research, and it has helped 12,800 people worldwide improve their health.

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