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Message: <blockquote data-quote="Breck Lundin" data-source="post: 2025448" data-attributes="member: 503674">Years ago when first Dx'd I learned i had to adjust so many recipes that i love.  How i served stir-fry was near the top of must fix list.I discovered if i Julienne cut cabbage i put it on top of the cooked stir-fry in the wok, covered it then let it cook a few minutes, the cabbage made of a tasty subs for pan fried noodles or rice.  Let me eat more of the dish of the moment.In general I've had great success in reducing carbs with Wok cooking.  Plenty of spinach (added at very very last to not have it completely wilt), whatever other veggies ate om hand. The cabbage in place of noodles is different but if you salt it a little before plating or stirring it into the dish it adds favor and takes a bit of the flavor from dish.You can vary how cooked the cabbage gets in case you want a bit of crunch.</blockquote>

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