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"This recipe comes from Dorothy Huang, who is a local chef and cookbook author. I think it makes a wonderful barbecued pork that tastes like the best Chinese restaurant's! You can slice the pork into 2 inch by 1/8 inch pieces and serve hot, or cold as part of a Chinese cold plate. Prep time does not include marinating time."

Ingredients: dry sherry, Chinese barbecue sauce...

"This is my concoction of all the things I love about stir-fry. Don't let the ingredient list spook you. It is very easily prepared."

Ingredients: brown gravy mix, sliced water chestnuts...

"This is an easy stir-fried vegetable dish that can be prepared ahead. My DH and I love its flavor and the cayenne pepper gives it a nice "kick"! Originally from the Time-Life Foods of the World Series, The Cooking of China."

Ingredients: peanut oil, salt, soy sauce...

"Another recipe from the RSVP section of an April 1981 Bon Appetit. It's from the Yenching Palace Restaurant in Washington, D.C."

Ingredients: chunky peanut butter, chinese noodles...

"This recipe comes from the Yang Chow restaurant in the Chinatown section of Los Angeles. It was in the March 2008 issue of Bon Apetit in the R.S.V.P. section. When the chef was developing this recipe the slick cornstarch coating caused the shrimp to slide off the plate, hence the name! Serve this slightly sweet and slightly spicy dish with a side of..."

Ingredients: corn oil, cornstarch, shrimp...

"Another way to use Chinese barbecued pork. This makes fried rice as good as any restaurant's and you don't have to leave home for it! It's easy to embellish on this combination--you can add some thawed frozen green peas, bean sprouts or sauté some diced carrots briefly before adding the eggs and onions. Original recipe is from Dorothy..."

Ingredients: eggs, green onions, oil...

"Little chicken with a honey soy glaze. OOOH these are so goooooood."

Ingredients: pepper, dry sherry, eggs...

"This is a great combination of flavors, orange, chicken and snow peas. The chicken isn't battered first so it's a little lighter than some other orange chicken recipes. Originally from a December 1980 Bon Apetit magazine in the R.S.V.P. Letters to the Editor section. The recipe was requested from Le De'lice restaurant in Whippany, New Jersey,..."

Ingredients: cornstarch, fresh ginger...

"The food processor makes for easy prep in this version of Szechuan-style eggplant. Originally from a September 1983 issue of Bon Apetit."

Ingredients: cornstarch, dried red pepper flakes...

"This is a delicious and easy Chinese side dish that can be prepared ahead. Recipe is originally from the Time-Life cooking series, Foods of the World, The Cooking of China, and is a favorite of ours."

Ingredients: sesame oil, soy sauce, sugar...

"Another delicious recipe from Mary Nell Reck's "Cooking Lesson" series in the Houston Post. This one came out on October 10, 1987.
The various ingredients may be chopped and prepared early in the day but the cooking must take place just before serving if you are going to serve this hot. It is also quite good served at room temperature..."

Ingredients: shrimp, fresh cilantro leaves...

"I found this recipe in a 1981 issue of Bon Appetit. It was in the Great Cooks section featuring a "Chinese New Year's Feast"."

Ingredients: cornstarch, dry sherry...

"Brown sugar and sesame oil lend superb flavor to this entree which is served on a bed of spinach. Serve with hot white rice. From a May 1986 issue of Bon Appetit in a section that featured "Chinese Seafood Entrees".Marinate time is not included in prep time. You may prefer to wilt the spinach slightly before adding the salmon."

Ingredients: dark soy sauce, dry white wine...

"I found this recipe in a July 1987 issue of Bon Appetit. It's Dinner with a Chinese Accent from a section titled "Easy Summer Menus"."

Ingredients: chunky peanut butter, cucumbers...