Takeout classics.
Zero rice required.

Ingredients

• 4 cups good chicken stock
• 1 tbsp soy sauce or tamari · 1 tsp grated ginger
• Tiny pinch xanthan gum (optional)
• 3 eggs, beaten · 2 scallions, sliced · sesame oil, white pepper

Method

1. Simmer stock with soy and ginger; whisk in the xanthan pinch if using.
2. Stir the pot into a slow whirlpool; pour the eggs in a thin ribbon.
3. Ten seconds untouched — that's where the silk comes from.
4. Scallions, drops of sesame oil, white pepper. Done in 12 minutes.

Ingredients

• 1 bag riced cauliflower (or 1 head, riced)
• 2 eggs · 3 slices bacon or ½ cup diced ham
• 2 scallions · 1 clove garlic · 1 tsp ginger
• 1½ tbsp soy/tamari · 1 tsp sesame oil

Method

1. Scramble the eggs hard in a hot wok; set aside.
2. Crisp the bacon; add garlic, ginger, scallion whites.
3. Cauliflower in a single layer — leave it alone 2 minutes to sear, then toss.
4. Soy around the rim, eggs back in, sesame oil, scallion greens. Serve under everything below.

Ingredients

• 700g chicken thighs, chunked, patted very dry
• Sauce: 3 tbsp soy/tamari, 2 tbsp allulose, 1 tbsp rice vinegar, 2 garlic cloves, 1 tsp ginger, chili flakes, splash of stock, pinch xanthan
• Dried chilies, scallions, sesame seeds

Method

1. Roast the thighs at 220°C/425°F until browned and crisp-edged (~25 min).
2. Simmer sauce ingredients 3–4 minutes until glossy.
3. Toss chicken through the sauce with dried chilies.
4. Scallions and sesame over the top; cauli rice underneath. Container optional.

Ingredients

• 500g flank steak, thin-sliced against the grain
• ¼ tsp baking soda (15-min velvet, then rinse & dry)
• 1 head broccoli, florets, blanched 2 min
• 3 tbsp soy/tamari · 1 tbsp oyster-style sauce (check label) · garlic, ginger, splash of stock

Method

1. Sear the velveted beef in batches, brutally hot. Remove.
2. Garlic and ginger 30 seconds; sauce in, reduce 2 minutes.
3. Beef and broccoli back, toss until lacquered.
4. Eat with chopsticks straight from the wok. House rule.

Ingredients

• 400g pork shoulder or chicken thigh, shredded-thin
• 2 cups shredded cabbage mix · 4 shiitakes, sliced
• 2 eggs, scrambled ribbony · scallions
• 2 tbsp soy/tamari · 1 tsp sesame oil · butter lettuce cups

Method

1. Hard-sear the pork; add mushrooms, then cabbage — keep it crunchy.
2. Soy and sesame in; fold through the egg ribbons.
3. Pile into lettuce cups at the table. Assembly is the entertainment.

Ingredients

• 800g pork shoulder, in long strips
• Marinade: 3 tbsp soy/tamari, 2 tbsp allulose, 1 tbsp tomato paste, 1 tsp five-spice, garlic, ginger, splash of dry sherry (optional)

Method

1. Marinate 4 hours or overnight, reserving a third of the marinade.
2. Roast at 160°C/320°F for 45 minutes, basting twice.
3. Finish hot (220°C/425°F) 10 minutes, brushing with reserved glaze until lacquered and charred at the edges.
4. Rest, slice thick, serve over cauli rice with the pan drippings.