Low-carb recipes for Asian cuisine

The low-carb craze has become a true phenomenon that is sweeping America. A recent survey by Opinion Dynamics Corporation ( Cambridge, Mass.) report that 11% of Americans or 24 million adults are now on a low-carb diet ( based on a survey of 1,800 U.S adults). Some 44 million adults not on a low-carb diet are “very/ somewhat” likely to try one in the next two years. As the craze for low-carb meals among consumers has made quite a stir in restaurant industry, everybody is talking about adding a low-carb item on the menu, and the big restaurant chains are truing customer demands into a profitable venture. How should Asian restaurants respond to this trend, while staying true to serving traditional menu items such as rice, noodles and sushi? Can Asian restaurants provide the low-carb diet options, and appeal to the weight-loss-minded diners? Here are some practical menu strategies to help you put low-carb items on your menu, in workable steps, with little effort and solid profit.