Chinese food that a diabetic can eat are stir fried vegetables, steamed or fragrant rice or noodles and broth based soups.
Diabetics can also eat Wontons, Dumplings and Potsticker wrappers as well as chicken, seafood and lean steak are good for diabetics to eat.
Some lean protein choices for diabetics include chicken, lean ground pork and fish.
These proteins are often used in Chinese main dishes such as Kung Pao Chicken with Bell Peppers.
Plant-based proteins, such as tofu, are also found in Chinese dishes.
The lowest carb Chinese food is Egg foo young, Boiled or steamed seafood, Beef and Broccoli, Moo Shu Pork and Egg Drop Soup.
The healthiest Chinese food is Hot and Sour Soup, Egg drop soup, Moo goo gai pan, beef and broccoli, Chop Suey, Chicken and Salmon, Baked Salmon and steamed dumplings which are pockets of dough that are filled with seasoned meat and vegetables which are usually cabbage and pork.
The reason Chinese food always tastes better the next day is because the oils in the Chinese food have solidified onto the Chinese food and when reheated it adds that flavor to the Chinese food.
The chemical taste in Chinese food is Umami which was first defined as being the characteristic taste that is elicited by glutamates and has since also been associated with monosodium glutamate MSG.
Monosodium glutamate (MSG) is a flavor enhancer often added to restaurant foods, canned vegetables, soups, deli meats and other foods.
The U.S. Food and Drug Administration (FDA) has classified MSG as a food ingredient that's generally recognized as safe.
But its use is still debated.
MSG became known as an ingredient that caused headaches, added to health complications, and generally represented the unhealthy, secretive nature of Chinese cooking.
The truth is, MSG is just an ingredient like any other you'll find in Chinese or any Asian cooking, though its history and use are a lot more interesting.
Chinese food and soups contain monosodium glutamate (MSG) as the main addictive ingredient.
MSG has a specific taste known as umami — the fifth basic taste alongside sweet, sour, salty, and bitter.
Umami has a meaty flavor that refers to the presence of proteins in food.
BesidesMSG, other umami compounds include inosine 5'-monophosphate (IMP) and guanosine 5'-monophosphate (GMP).