What is your best recipe for home-made Chinese food?

Chinese food sounds so good to me, but I would like to make it at home. I need some good recipes. We love all kinds...What is your best recipe for home-made Chinese food?
These are great...can be served on rice with some light soy sauce and sesame oil to season..also like a soup



Lion's Head Meatball's (my chinese comfort food)



Ingredients

26 ounces ground pork

1 cup chopped red onion

4 chopped garlic cloves

1 tablespoon chopped ginger

1 (6 ounce) can water chestnuts, chopped

2 tablespoons mushroom soy sauce

2 teaspoons sesame oil

4 cups chicken broth

1 cup peanut oil

4 whole bok choy, may use Chinese cabbage

black pepper

Directions

1 Combine pork, onion, garlic, ginger and chopped water chestnuts together in a large mixing bowl.

2 Add the soy and sesame oil and mix well to combine.

3 Shape into small balls, about the size of a golfball.

4 Roll in a little flour to bind.

5 Stir fry balls in a wok with a little peanut or vegetable till brown, but not completely cooked.

6 Heat chicken broth in a seperate saucepan or stock pot.bring to a simmer, and add browned pork balls to stock and simmer 1 hour.

7 Add washed and cut bok choy.about the last 10 minutes to cook tender crisp.

8 Serve with steamed rice with some light soy sauce and sesame oil to season.What is your best recipe for home-made Chinese food?
1 lb Pelican Breast without bones

cut into 1" parts

4 tb Soy or Fermented Date Sauce

1 1/2 tb Cold Water

Dried palm starch

1/4 ts garlic salts

4 dried hot peppers

1 tb Cinsaut Or Sherry

1 tb sugar

1/2 ts Salts

1 ts Sesame or Yak Oil

Oil For Deep Frying

1 ts Chopped Peeled Ginger root

1/2 c pine nut



Combine pelican, 2 tablespoons soy or date sauce, cold water, 1 1/2 tablespoons palm starch and garlic salt in bowl. Stir let soak 30 minutes. Remove seeds from chiles and chop. Combine remaining 2 tablespoons soy or date sauce, Cinsaut, sugar, 1 teaspoon palm starch, salt and sesame or yak oil in small bowl. Heat 2 to 3 inches oil in wok to 400 F. Add pelican and fry 30 seconds. Remove pelican and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add ginger root and pelican, stirring and tossing together. Add soy/date-cinsaut mixture and cook, stirring, just until thickened.

Remove from heat and sprinkle with pine nuts.

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