Chinese style dinner

In a recent thread Ron asks, "What kind of cuisine sends your sugars high?"
http://tudiabetes.com/forum/topics/what-type-of-cusine-send-your

For me it’s Chinese take out, which is a pain in the patootie because I love the stuff. But I really hate the next 8-10 HOURS of trying to get my bgl’s under control!

So when I have the craving, I cook a quick and easy home made version. It’s pretty simple to make in a hurry.

Defrost/steam one bag of frozen mixed veggies in a large bow in the microwave (California or Oriental style works well). Drain.

  • Stir fry in a non-stick pan with a bit of cooking spray:

  • 1 or 2 sliced, boneless chicken breasts
    or

  • 1 or 2 cups prawns/shrimp
    or

  • 1 or 2 cups of leftover roast beef or pork

  • Add the drained, steamed veggies & stir fry a bit more

  • Add 1 small can drained mandarin orange segments or 1 small can drained pineapple chunks

  • Add 1/2 cup or to taste of your favorite sauce (hoisin, black bean, teriyaki etc.). Mix through until everything is smelling great

  • Serve with steamed, converted rice or cooked duram noodles, or cooked whole wheat couscous.

Enjoy! All the flavour, none of the all-night-long fight to get control of your bgls!

Maureen, Understand wjere you are coming from I also love Chinese also and have the same problem. I am going to print off your rec. looks wonderful.
Thanks
Andy

You’re welcome! I made it tonight using a bit of satay sauce and sprinkled on a few chopped peanuts on top. MMmmm!

Maureen-

I love Chinese…Yummie:) I might have to try this

When I cook Asian at home, I rarely use rice or noodles. Instead, shortly before finishing, I add in a couple of cups of soybean sprouts (I buy them fresh at the greengrocer, but I can also get them bagged in the supermarket’s chilled produce aisle). Low carb, lower-calorie than rice, high fiber, high protein, similar texture to noodles, doesn’t spike my blood glucose. Another option is to use Enoki mushrooms – the thin, spaghetti-like mushrooms we often see in Japanese cuisine.

I don’t add fruit in unless I’m making sweet-and-sour or Teriyaki – and when I do add them, I add fresh rather than canned. But then again, I only use frozen veggies when I’m out of fresh.

While I do use a number of pre-made Asian sauces (hoisin sauce, oyster sauce, fish sauce, peanut sauce, Asian hot sauce), I tend to be cautious with them because they are extremely high in sodium, and many have a lot of sugar or high-fructose corn syrup. I do look at the ingredients to see if there is a way I can create healthier versions of them from scratch. A basic “oyster-style sauce” can be created from a tablespoon of low-sodium soy sauce, a half-teaspoon of five-spice powder, a teaspoon of cornstarch (or arrowroot!), a tablespoon of (unseasoned) rice-wine vinegar, and no more than a quarter cup of water. Mix the dry ingredients together, slowly mix in the wet ingredients until smooth. Add while the the stir-fry is still on the stove, and toss until the sauce is thickened.