Can someone give me some chinese food recipes?

here ya go



http://allrecipes.com/Recipes/World-Cuis…Can someone give me some chinese food recipes?
Try this one. I'm doing it for myself tonight, to celebrate the new year.



STIR FRIED BEEF



Serves 2



INGREDIENTS



250g of beef

? a bunch of spring onions

112g (? a 225g tin) of bamboo shoots

1 tablespoon of sunflower oil

120g sachet of black bean or oyster sauce



METHOD



Cut the beef into very thin strips. Wash the spring onions, cut off the root ends and leaves, peel off and discard any dried up or slimy outer leaves, then chop into 1cm (? inch) pieces. Open the tin of bamboo shoots and drain off the liquid.



Put the oil into a frying pan or wok on a medium heat. Add the beef. Fry for about 3 minutes until cooked. Stir frequently to stop it sticking. Add the spring onions. Continue to fry for another minute. Stir frequently to stop it sticking. Add the bamboo shoots and sauce. Continue to fry for another minute. Stir frequently to stop it sticking.



ADDITIONS %26amp; ALTERNATIVES



Use pork instead of the beef. Add 112g (? a 225g tin) of water chestnuts. Add ? a sweet pepper, cut into slices (see below). Serve with boiled rice or noodles.



TIPS



HOW TO CUT A ROUND SWEET PEPPER INTO STRAIGHT SLICES



Cut the top and bottom off but don’t throw them away. Remove and discard the middle bit with the seeds. Make a cut down the pepper. Open it out. The round pepper is now a rectangular pepper. Cut into slices. Cut the stalk out of the top end and then chop it and the bottom end into tiny pieces. Add the chopped pepper to the dish.Can someone give me some chinese food recipes?
MONGOLIAN BEEF



1 (2 lb.) boneless sirloin tip roast

1/2 c. soy sauce

2 tbsp. dry sherry

2 tsp. sesame oil

3 tbsp. cornstarch

2 tbsp. brown sugar

2 tsp. crushed red pepper

4-6 whole dried red peppers

1/4 c. plus 2 tbsp. vegetable oil, divided

4 bunches green onions, cut into 2 inch pieces

Fried rice, noodles, or hot cooked rice

3 strips red chili (optional)



Partially freeze roast; slice diagonally across grain into 3 x 1/2 inch strips and set aside. Combine next 7 ingredients, mixing well, add beef. Cover and refrigerate 20 minutes.

Pour 2 tablespoons vegetable oil around top of heated wok, coating sides; heat at medium high (325 degrees) for 1 minute. Add green onions; cover, reduce heat to low (200 degrees) and cook 6 minutes or until tender. Remove green onions. Add remaining 1/4 cup vegetable oil; allow to heat at medium high (325 degrees) for 1 minute. Add beef mixture, and stir-fry 5 minutes or until done.



Return onions to beef mixture; stir-fry 30 seconds or until thoroughly heated. Remove whole red peppers, if desire. Serve over fried rice, noodles or rice. Garnish with fresh red chili, if desiredCan someone give me some chinese food recipes?
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Another Mongolian Beef



One-half to three-fourths lb. round steak

1 tsp. cornstarch

1 tsp. Kikkoman soy sauce or tamari

2 tsp. sherry

One-half tsp. sugar

One-half tsp. sesame oil

1 and one-half tsp. grated fresh ginger

2 c. finely shredded cabbage

2 tsp. cornstarch

2 tsp. water

2 T. vegetable oil

One-half c. chicken broth

1 T. sesame oil

1 T. sesame seeds



Slice steak thinly and place strips in bowl. Add next 6 ingredients, stir and allow meat to marinate, covered, while you prepare the rest of the dish.



Shred or slice the cabbage very thin. Using a high flame, heat wok or large frying pan. Add oil to hot pot and heat. Add cabbage and stir fry, cooking for a few minutes. Add chicken broth, cover and cook for 6 minutes, stirring occasionally. Uncover, stir and remove cabbage to another dish, set aside.



Reheat pan; add small amount of oil and heat. Add beef and stir fry the meat. Add the cabbage, stir. Mix cornstarch and water, add to meat and cabbage. Cook until gravy thickens. Pour the sesame oil over the mixture and stir well. Pour onto a serving platter, sprinkle with sesame seeds. Serves 2-3.



NOTES: This dish also can be made with broccoli, celery cabbage or other vegetables. Serve with steamed rice. (This is a variation of Chef Billy Sy's wonderful dish, which he used to serve at Anna Kao's Restaurant in Fox Chapel, PA - He taught me basic Chinese Cooking)