Would egg foo young be a good diabetic choice? Pre-diabetes, I avoided this dish as "unhealthy." Lotza oil, salt? But mostly made of eggs and veggies . . .

Tags: Chinese, food

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You're right, Deborah, what we considered healthy as non-diabetics is different at times! My only concern with Egg Foo Yung would be that I believe (it's been years since I made it) that it has a sauce that uses cornstarch. So look on Calorieking.com or such and get a carb number and then see how it works for your blood sugar!

That (gloppy) sauce is a concern.
When I carry in Chinese, I put my serving in a colander and strain off extra sauce, even rinse some of it off. And I try to have brown rice (or quinoa) ready to serve.

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