any suggestions?|||Sesame Chicken I have been using this for a while now. My husband and I love making it together and I think its better than the stuff we have ordered! When we make it though we don't use the sherry or the chili paste, only because we have a hard time finding it at the store. http://www.recipezaar.com/129598|||This one is very Yumm-O Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls 2 cups water 1 tablespoon butter 1 teaspoon salt, eyeball it 1 rounded cup white rice 2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted 4 boneless, skinless chicken breasts 4 boneless, skinless chicken thighs Vegetable oil, for drizzling Salt and pepper 1 cup chicken broth or water 1-inch ginger root, peeled and chopped 1/4 cup honey 1/2 cup teriyaki sauce 1 tablespoon toasted sesame oil 4 scallions, thinly sliced 1 ripe pineapple Preheat a grill pan or large griddle over medium high heat. Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds. While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side. While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer. Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions. While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls --------------OR---------------- Asian-Style Pork and Vegetable Noodles Look for many of these ingredients on the Asian food aisle of your supermarket. 1 rounded tablespoon sweet-hot mustard 1/4 cup tamari, dark, sweet soy sauce, eyeball the amount 1/2 cup vegetable or chicken stock, or about half of one 14 ounce container 2 teaspoons toasted sesame oil, from Asian foods aisle, a serious drizzle 2 boneless center-cut pork loin chop, 8 ounces each 2 tablespoons vegetable oil, 2 turns of the pan 1/2 to 1 teaspoon crushed red pepper flakes Salt and black pepper 1 carrot, cut into matchsticks 1 package (16 ounces) fresh linguini 12 to 16 shiitake mushrooms, thinly sliced 3 inches fresh ginger root, finely chopped or grated 1 red bell pepper, seeded and sliced 5 scallions, thinly sliced on an angle 2 cups fresh bean spouts, 4 handfuls 3 tablespoons toasted sesame seeds or black sesame seeds, for garnish Put a large pot of water on to boil for pasta. Place sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock and sesame oil to the broth and soy. Set aside. Slice the pork chop very thinly against the grain. When water for pasta boils, heat a large nonstick skillet over medium high to high heat. To the skillet, add 2 tablespoons vegetable oil, 2 turns of the pan in a slow stream. Add crushed pepper flakes to the oil, then the thinly sliced pork. Season pork with salt and pepper. Cook pork 2 minutes to caramelize the meat, then turn and stir-fry. Add salt to pasta water, then carrots. Blanch carrots for a minute, then remove with a slotted spoon. Add fresh linguini to boiling water. Transfer carrots to pork stir-fry. Add mushrooms, ginger, red bell pepper, scallions and bean sprouts. Toss and stir-fry veggies with pork for 2 minutes. Cook pasta to al dente. Drain and add to the pork and veggies. Pour Tamari and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat. Serve large bowls of noodles, pork and veggies with a garnish of toasted sesame seeds or black sesame seeds. Break out the chopsticks!|||http://www.recipesecrets.com/recipeDispl鈥?/a>|||I do this by taste and it takes some time to get used to it. But here are some things I suggest. Make sure you have soy sauce, chilies, scallions, fresh garlic, sesame oil and fresh ginger on hand. I make these dumplings (they look more like triangles though) and everyone loves them. The exact recipe I don't know but I can get you pretty close. In a food processor I mix about 1 lb. ground pork, 2 cloves of garlic, the white part of 2 scallions, 2 tbsp. soy sauce, 1 tsp. sesame oil, 1 tsp. fresh grated ginger, and 1/4 tsp. chili pepper seeds. It looks yucky and mooshy, but it's good. Put about 1 tsp of this on 1/2 wonton wrapper (near the tofu in the supermarket) fold over and bind with egg wash. Let sit about 5 minutes. In a frying pan bring about 2" chicken stock in a frying pan to a simmer. Add the dumplings and let cook covered for about 10 minutes. When the stock is almost gone add about 2 tbsp. clear oil. Let brown on the bottom.|||I promise this is the easiest/tastiest recipe ever! Beef Stir-Fry Ingredients: 1 lb. boneless beef sirloin steak 1 can (10 1/2 oz.) Campbell's Tomato Soup 2 tbsp. soy sauce 2 tbsp. vegetable oil 3 cups cut-up vegetables ** 1/4 tsp. garlic powder OR 1 clove garlic, minced Hot cooked rice Directions: SLICE beef into very thin strips. Mix soup and soy sauce. Set aside. HEAT oil in skillet. Add beef and stir-fry until browned and juices evaporate. Push beef to one side of skillet. ADD vegetables and garlic powder and stir-fry until tender-crisp. STIR soup and soy sauce mixture and add. Cook and stir until mixture boils and thickens. Serve over rice. **Use broccoli flowerets, sliced carrots and green or red pepper strips.|||there are several things to do, the easiest, quickest, and def cheapest way is to get some oriental style roman noodles. Cook some chicken nuggets and then add them to the noodles. Pour on some sweet/sour sauce. Sounds weird but it taste really good! You can buy your fave eggrolls to go with it. If you want something more authentic you can buy all kinds of options in a grocery freezer section.|||go to yumyum.com and click on chinese or asian. you will love this site as I do!!!

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