I'm Chinese, and my father-in-law has diabetes.When I cook for him, I try to avoid using corn startch to thicken the juice as I do for my husband. But he likes gravy on his rice, so what I do is add some flavor to the rice instead plain steamed rice. Also, I use little sugar.If I have to, I use the Smucker's sugar free jam or other light sauce to add the sweetness,depending on what I cook. I never like deep fried food, the dishes from Chinese restaurants here are way too greasy. I do some stir-fry, but I don't bread the food, which will add in carbs. Instead of rice noodles, I use Dreamfields low carb pasta, or the green bean pasta I get in Chinese market. As far as rice, brown rice is a little bit better, and sometimes I add other grains to it. I seldom cook food in terriyaki flavore. I always make lots of vegetables. When I cook potatoes, I would let them sit in water for a while to wash away some startch. They may taste less mushy, but it's healthier and you may like the crisp in the stir-fry.