Try and make your favorite Chinese dishes from home

Kung Pao Chicken

1 lb skinless, boneless chicken breast halves -cut into chunks 2 tablespoons white wine 2 tablespoons soy sauce 2 tablespoons sesame oil 2 tablespoons cornstarch, dissolved in 2 tablespoons of water

1 oz hot chile paste 1 teaspoon distilled white vinegar

2 teaspoons brown sugar 4 green onions, chopped 1 tablespoon chopped garlic 1 oz can water chesnuts

4 oz chopped peanuts

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

- Arlena

Chinese Steamed Buns

1 tablespoon active dry yeast 1 teaspoon white sugar ¼ cup all-purpose flour ¼ cup water

½ cup warm water

1 ½ cups all-purpose flour ¼ teaspoon salt 2 tablespoon white sugar 1 tablespoon vegetable oil

½ teaspoon baking powder

Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.

Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.

Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.

Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.

REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish “blisters” on bun surfaces. Continue steaming batches of buns until all are cooked.

- Carol Chi-Wa Chung

Chinese Green Bean Stir-Fry

1 cup vegetable oil

13 lbs fresh green beans, trimmed 5 tablespoons minced garlic 5 tablespoons minced fresh ginger root 2 tablespoons kosher salt 1 tablespoon coarsely ground black pepper

2 (8 oz) bottles black bean sauce

In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

-Jackie O.

Restaurant Style Beef and Broccoli

1/3 cup oyster sauce 2 teaspoon asian sesame oil 1/3 cup sherry 1 teaspoon soy sauce Recipes courtesy of AllRecipes.com 1 teaspoon white sugar 1 teaspoon cornstarch

¾ lb beef round steak, cup into 1/8-in thick strips

1 thin slice of fresh ginger root 1 clove garlic, peeled and smashed

1 lb broccoli, cut into florets

Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.

Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.

Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes. - Dianna