I love chinese food. I realize much of it is covered with sauces and other not so good stuff, but I know some is not bad. The PP book and my carb counter give very general suggestions in regards to eating this type of food. I am worried if there is any sauce on my food at all I won't be able to eat . Tonite I got Mu Shu Pork (sans pancakes and hoisin sauce) and they don't use a sauce on it, but I could tell there was soy and maybe a bit of sherry. I am not sure if this fits in or not, or any other chinese/asian food for that matter.
Is any type of chinese really allowed?

Robin

Hi Robin

Many of the sauces contain sugar and/ or cornstarch. They contain sugnificant amounts of carbs - so does any breading. I usually eat Chinese at a place with an awesome buffet. I forego the rice and soup completely and stick with entrees that are not breaded or sweet. I drain as much of the sauce off as I can.

I have found it is difficult to get my minimim protein at a Chinese restuarant.

I do stir-fry a lot at home - with chicken breast chunks marinaded in various home-made sauces - olive or peanut oil for frying and only a little soy sauce. I use extra veggies to make up for the lack of rice. When I'm feeding non-LCers, I serve rice and a sauce on the side so they can have traditional Chinese.

Orang

Bayrat,

I wish we had those type of buffets here - I live near Appalachia in the US - there are places I can order bear meat or venison steak, but Chinese buffets don't give me that kind of leeway here. There a few Japanese restaurants in the 'big city' 30 or so miles away where that might be an option. Do you ever eat Mexican food? I love it, but have only found one dish - a meaty taco salad without most of the bowl - that I can eat on plan (note you are on Atkins so even part of the bowl may not be OK for you. )

Orang,

Your location sounds great! I have not ventured into Mexican food, I love it and therefore would really bust my diet if I gave in. I guess your option is what you currently do, make it at home, it is easy enough to do and probably eliminates those questions about what is really in it .

Hi, Robin! It's me, Gradycat!

When I do Chinese, I usually stick with one egg roll and an order of teriyaki beef strips. The meat can't have soaked up that much of the marinade, so I figure it's probably lower in carbs. Yes, the egg roll is major, but then again we get Chinese about once every couple months.

As for Mexican, I often saute either chicken strips or beef strips in some olive oil, and then add a package of dry fajita seasoning and a little water. Then I eat it over lettuce with shredded cheese and a dollop of sour cream. People can't believe I'm losing weight eating like that!

MMMM you guys are making me hungry

Hi Gradycat.....didn't know you came here I have been going to many forums, trying to find a few that I can call home

That mexican dish sounds delish...actually, I went to a mexican restaurant the other day. I ate 10 chips (10 ECC), and the meat and peppers/onions (I know the veggies had a few carbs in them also). I did not touch the tortillas ,and told them to hold the rice/beans! Now that was control!

Robin

For Chinese- If I don't make my own... I gop for egg foo young (with verrry little, if any of the sauce)
Another good choice is roast pork with beansprouts-the "sauce" is basically all soy sauce & juices from the sprouts-nothing sweet, not thickener