Chinese, Malaysian, Burmese, Vietnamese, Thai, Japanese, Korean, love all Asian cuisines and crave the flavors daily. Being a juvenile diabetic, have had great success keeping my blood sugars down through eliminating sugars, white flours, cornstarch, and sauces which contain these ever-prevalent ingredients in most Asian cuisines. I can tell you how much sugars/ carbohydrates they have by how much my blood sugar rises -- it's astronomical -- after a typical meal consuming only a quarter of the rice, always brown rice....the sauces are loaded, as are the noodle/rice/dumpling-free soups, teriyakis, etc!
Could someone well-versed in Mandarin, Thai, Vietnamese kindly translate this: " Please, no sauces with sugar, cornstarch, flour. And less oil. Salt and abundant seasonings are welcome. Thank you."
When I order 'no sugar/ no cornstarch' in trusted NYC neighborhood restaurants, I get a sad-looking plate of chicken/ beef/ tofu with vegetables steamed or barely sauteed with a drop of soy sauce, if lucky. Would love to see some garlic, ginger, orange peel, splenda, a robust array of seasonings, and, oh, a soy-based carb-free thickener to meld all the flavors..... Sometimes have even brought in my own shirataki tofu noodles, which they've covertly accepted.
Updated 4 months ago | 1
Updated 1 month ago | 7
Updated 5 months ago | 3
Updated 2 months ago | 0
Updated 3 months ago | 4