A Low Carb Dieter’s Guide to Chinese Food
Phillip Nicosia provides an impressive Low Carb Dieter’s Guide to Chinese Food. He writes, “Before you go to a Chinese restaurant, make a conscious decision about how strict your carbohydrate count will be. If you’re in the first phase of the South Beach Diet, or the Induction Phase of the Atkins diet, then even the cornstarch in the sauce is a big no no. However, both diets have a less restrictive phase that lets you take in a little carbs… Chinese food actually has its own regional variations, so depending on the cook’s style, even one particular dish can have different levels of sugar and carbs from restaurant to restaurant.”
If you want to order something with sauce, ask for those that are a little watery (like Moo Goo Gai, curry chicken, Schezuan prawns, or black bean sauces). If you can’t skip on a favorite, you can also ask the waiter to do without the corn starch altogether, since it doesn’t affect the flavor, and is only used for consistency, or serve it in a separate bowl. Another trick is to remove the wrappers, and eat just the meat. That’s where all the flavor is, anyway.
