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"I have tried and tried for years to get this recipe from my favourite Chinese Szechuan Restaurant and there it is in today's newspaper!!! We have even had a Recipezaar get togethers to try and pick the ingredients!
From Double Eight Chinese Restaurant in Broadbeach. Thanks to Joan and John Mei.
Can also be called Kung Pao Chicken or Gong..."

Ingredients: chili oil, dried red chilies...

"This recipe is spicy and delicious and just as good as any Chinese takeout!"

Ingredients: shrimp, dry sherry...

"Yummy!"

Ingredients: cooking oil, garlic...

"My Mom would prepare this dish using the whole fish. I prefer fillets. Adjust the amount of hot bean sauce to fit your guest taste."

Ingredients: cornstarch, chili bean sauce...

"Saw this today! Didn't want to lose it. Here's what the description said: "Kung Pao-wer! Everyone knows steamed is the way to go when eating Chinese food out. But when you're home, well, steaming your Asian chicken is for the birds (not literally). Why? Because it's TOO easy to create a saucy, spicy, wonderful dish that has a..."

Ingredients: pepper, cornstarch...

"From the Lee Kum Kee mailing list. This is a wonderful, quick, one dish meal. Substitute/Add shrimp for variety. I tried it with a teaspoon of (Lee Kum Kee) Chili-garlic sauce and I will add more next time. YMMV"

Ingredients: eggs, chili-garlic sauce...

"Again, many sauces can be used as dipping sauces, whether traditional Sichuan, Hunan, or mixing in a Thai or Vietnamese dipping sauce.

The list here is purely those considered traditional in Sichuan cuisine. The list is from Fuschia Dunlop's "The Land of Plenty"."

Ingredients: garlic, peanut oil, salt...

"This is from Dave DeWitt's Fiery Foods web site. Dave was the publisher of Chile Pepper magazine and is now the publisher of Fiery Foods ... as well as a number of books on growing, preserving, cooking peppers.

The recipe is for a traditional western Chinese dish. The combination of citrus and chicken is common in this region."

Ingredients: cornstarch, dried orange peel...

"As a solo chef, cooking for one presents certain challenges. Some recipes easily scale down easily and others do well for safely tucking leftovers in the freezer future meals. That said, it is always delightful to find a recipe designed for small batch cooking that is also healthy and delicious. I am also planning to try this with tofu. This recipe..."

Ingredients: unsalted dry roasted peanuts, boston lettuce...

"This is so good and completely fat free. It comes out crispy and delicious. I got it from The Montreal Gazette, many years ago & it has been one of my favorite fish recipe."

Ingredients: cider vinegar, fresh gingerroot...

"The quintessential fabulous chinese chicken with garlic sauce, in china called chicken with fish sauce bc they use it on fish so often from barbara fisher."

Ingredients: cornstarch, dark soy sauce...

"This is a fun and easy dish to prepare. Serve over steamed rice and you have a meal-in-one. The chili peppers are the small, dried ones that you can buy at Oriental groceries....they're about 2 inches long. Thanks again Madame Wong."

Ingredients: cornstarch, dark soy sauce...

"A delicious Szechwan chicken stir with very complex flavors. A little difficult to make but worth the effort."

Ingredients: cornstarch, dark soy sauce...

"This is my most favouritest noodle dish. I love it just as it is but it makes a great side dish to many meals. To make it a veggie main add some cubed tofu or Quorn in with the green beans. This originally came from "Three bowls" cookbook by Seppo Ed Farrey."

Ingredients: cooking oil, soba noodles...