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Veggies aren't always virtuous

What could be healthier than ordering a side of green beans? Plenty, if they're from a Chinese menu. Before stir-frying veggie side dishes, "Chinese restaurants traditionally deep-fry them for extra texture," says Brian Ray, co-executive chef at Buddakan in New York City.

What's more, some veggies absorb oil the way sponges drink in water, explains Ganzer. "Eggplant soaks up oil and sauce like no other vegetable," she says. Opt for less sponge-like veggies such as broccoli, snow peas, or peppers. Plus, ask them to stir-fry only and go light on the oil.

Next: The same goes for steamed dumplings