Chinese food may be tasty, but more often than not it's an ab-killer.
	  So we found out how to make some smarter choices.

	LEARN THE LINGO - Anything steamed is obviously good, as is Jum
	  (poached), Chu (broiled), Kow (roasted), Shu (barbecued), lightly stir
	  -fried, dry stir-fried, or braised. Anything breaded, fried, or coated in
	  flour is not.

	USE THE RIGHT TOOLS - Chopsticks are your friend. "You're going to
	  get less oil than you would with a fork," adds White.

	GET SAUCED - Steer clear of thick gravy or sauces made from sugar,
	  flour, or cornstarch (such as those found on General Tso's or Sweet
	  and Sour Pork). They're loaded with corn syrup. Instead, use hot
	  mustard sauce, hoisin sauce, or oyster sauce. And no matter what,
	  always make your order "half sauce." That way, you get half the
	  sauce—and half the calories—of what they'd normally use in the dish.

	GO VEGGIE - Here's an inside tip: Order your meal cooked in vegetable
	  stock (a traditional Chinese style of cooking called "stock velveted")
	  to reduce the calories in your dish by 150-300 and the fat by 15-30
	  grams. "Expect your protein to be a bit more moist and tender,
	  with less crunch than usual,".

	SKIP UNNECESSARY SIDES - serving of crispy noodles can set you back
	  as much as 200 calories and 14 grams of fat, and Lo Mein is even worse.
	  That dark brown color in the noodles? It comes from soaking up all that
	  oil. A large portion generally runs in the thousands of calories.

	BROWN RICE vs. WHITE RICE - Fried rice is undeniably bad for you, setting
	you back 450 calories and 14 grams of fat. Brown rise is better, with only 215
	calories and a generous 3.5 grams of fiber per cup. But even though it's
	trendy to avoid white rice because it's a high-glycemic carb, it's not so bad.
	"Calorie for calorie, they're about the same,". You do lose the fiber, though
	(only a gram in a serving), and you get hardly any vitamins at all.
	Still, it's definitely not as bad as it's been made out to be.