What are some yummy Chinese food recipes?

I like spicy and chicken etcWhat are some yummy Chinese food recipes?
Chinese Recipe : Sweet and Sour Pork

Ingredients:



* 1 lb. boneless pork loin

* 1 tbsp. vegetable oil

* 1 medium green pepper, cut into 1" pieces

* 1 medium onion, cut into thin wedges

* 1 (15 1/4-oz). can pineapple chunks in juice

* 1/4 cup firmly packed brown sugar

* 1/4 cup white wine vinegar

* 2 tbsps. cornstarch

* 2 tbsps. soy sauce



Directions:



1. Partially freeze pork. Cut across the grain into 2 1/2 脳 2 1/4-inch strips; set aside.

2. Preheat a wok or large skillet over high heat; add oil.

3. Stir-fry green pepper and onion in hot oil for 2-3 minutes or till crisp-tender.

4. Remove from wok. Add more oil, if necessary. Add half the pork to wok; stir-fry until browned. Remove pork; stir-fry the remaining pork. Return all pork to wok; keep warm.

5. Drain pineapple, reserving juice. In a small saucepan combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook about 1 minute or till thickened, stirring constantly.

6. Return green pepper and onion to wok. Stir in pineapple and the thickened pineapple juice mixture.

7. Cook and stir until heated through. Serve with rice, if desired.

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Chinese Recipe : Kung Pao Chicken



Ingredients:



* 3/4 lb. chicken, boned and skinned

* 2 tbsps. oyster sauce

* 2 1/2 tbsps. cooking oil

* 8 small dried red chilies

* 4 tsps. minced garlic

* 2 stalks celery, diced

* 1/2 red bell pepper, cut into 1鈭抜nch squares

* 1 can (8 oz.) bamboo shoots, sliced and drained

* 2 tsp. cornstarch dissolved in 1 tablespoon water

* 1 tsp. cornstarch

* 1/3 cup roasted peanuts

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Sauce:

* 3 tbsps. Chinese rice wine or dry sherry

* 1/4 cup Chinese black vinegar or balsamic vinegar

* 1/4 cup chicken broth

* 1 tbsp. soy sauce

* 2 tbsps. hoisin sauce

* 2 tsp. sesame oil

* 2 tsps. chili garlic sauce

* 2 tsps. sugar



Directions:



1. Cut chicken into 1鈭抜nch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.

4. Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.

5. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.

6. Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

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Chinese Recipe : Garlic Chicken



Ingredients:



* 4 boneless, skinless chicken breast halves (about 1 lb.)

* 1 egg white

* 1 tbsp. cornstarch

* 1 tbsp. dry white wine or sherry

* 4 green onions, sliced very thinly diagonally

* 1 tsp. ginger root, minced

* 3 tsp. fresh garlic, minced (about 6 medium cloves)

* 2 tbsps. vegetable oil

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Sauce:

* 1 tsp. crushed chili paste or more to taste

* 2 tsp. sugar

* 1 tsp. cornstarch

* 2 tsp. rice vinegar

* 1 tbsp. water

* 2 tbsps. dry white wine or sherry

* 2 tbsps. soy sauce



Directions:



1. Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds.

2. In small bowl, lightly beat egg white, then mix in cornstarch and wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.

3. Combine sauce ingredients, mixing well.

4. Heat wok or frying pan, add oil, and stirfry chicken until no longer pink. Remove chicken with a slotted spoon.

5. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok.

6. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

YI+++++++++++++++++++++++++++++