Hmmm I guess you don't have a regulation that a restaurant has to tell you
if you ask, right?  Can you find the raw ingredients in the store?  Because
then you could measure to make sure you're getting the right number of
calories, and also control the amount of fat in it yourself.  Tell you what,
take some carrots and peas, rice and an egg, and soy sauce and garlic.  Cook
the rice and let it get cold.  Then stir fry 1/2 cup of rice in 1 Tablespoon
oil with about half a cup each sliced carrots and peas and at least 2 cloves
chopped garlic.  When it's cooked about 10 minutes, push it to one side of
the pan and put 1-2 Tablespoons of soy sauce on top of the rice.  Then
scramble the egg in the other side of the pan and chop it with the edge of
the spatula.  Mix it in with the rice and voila, fried rice, exactly one
serving.  It takes about 20 minutes and you can make a big batch of rice
that you can use for other things.

Like, take another half cup of rice and stir fry with mixed canned or frozen
Chinese veggies.  While they're cooking, beat up an egg with soy sauce and
white pepper.  Pour it over the food and mix in well.  When the egg is
cooked, it's ready.  This is eggs foo yung.

You can always add some chopped up meat.

For Szechuan, see if you can get crushed red pepper and use that and some
peanuts.  For sweet and sour, add some canned pineapple (drain the syrup
off) and some red bell pepper pieces.

For a general Chinese brown sauce, mix 1 Tablespoon soy sauce, 1 Tablespoon
water, and 1/2 teaspoon cornstarch per serving, and pour over your stir
fried meat/veg.  Cook on medium until the sauce thickens up and serve with
rice.  I also like to add a tablespoon of sherry.

For General Tso's chicken, the sauce is 2 Tbsp each sherry, soy sauce, rice
or cider vinegar, molasses, honey and water, 1 teaspoon cornstarch and a
couple cloves of garlic chopped up.  For the batter, mix 3/4 c flour and 3/4
c water, 2 Tbsp soy sauce, 1 tsp baking powder, and 1 tsp garlic powder or 2
cloves minced garlic.  Coat the chicken with the batter and deep fry in very
hot oil so it doesn't take long, then drain off the oil and put in the sauce
mix.  Serve with stir fried broccoli and rice.

I don't know what the measurements come out to in metric, there must be a
converter on line somewhere.

This site has nutrition information for some typical Chinese dishes:

http://www.healthyweightforum.org/eng/calorie-counter/calories_in_chinese_food/

Chris
262/143/ (145-150)