Have Any Chinese Recipes?PLEASE!!!

I am looking for any good easy and of course sort of healthy chinese recipes. Thanks! Carmen

I 2nd that request. My husband loves Chinese food and he's been eating it lately. I admit, I ate a little bit of his sweet and sour chicken and it was wonderful. But, just a little bit !! Found this on Kraft's website: http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=95157 Loretta

I haven't tried this one yet, but I am planning to Beef & Broccoli (4 Regular Servings, 8 WLS servings) 1 Lb Round Steak 2 Tbl Cornstarch 1 Can Beef Broth (14 Fl oz) preferably low sodium 1 Tbl Splenda or Nature Sweet Brown 1 Tbl Soy Sauce (preferably low sodium) ¼ Tsp Garlic Powder ¼ Tsp Ginger, To Taste, or fresh grated ginger 4 Cups Broccoli, Fresh Floweret's Slice beef into very thin strips. Mix cornstarch with half of the broth, Splenda and soy sauce and stir until smooth. Spray a skillet with PAM and heat over med-high heat for one minute. Add beef in batches and stir fry until browned. Remove the beef to a plate and keep warm. Add the remaining broth, garlic powder, ginger and broccoli. Cover and simmer until broccoli is tender crisp, or softer if early in WLS. Stir the cornstarch mixture and add to the pan. Coo****il the mixture begins to boil and thicken, stirring constantly. Return beef to the pan, heat through and serve over prepared rice for family, or "naked" for WLS. Nutrition (rice not counted) Per Serving: 367 Cal (41% from Fat, 44% from Protein, 15% from Carb); 41 g Protein; 17 g Tot Fat; 6 g Sat Fat; 7 g Mono Fat; 14 g Carb; 6 g Fiber; 3 g Sugar; 74 mg Calcium; 5 mg Iron; 676 mg Sodium; 109 mg Cholesterol Note: The nutrition count for this recipe is figured with regular beef broth and regular Soy Sauce, NOT Low-sodium. This recipe is great with diced chicken and chicken broth in place of beef. Can also add mushrooms

Moo Goo Gai Pan 3/4 pound boneless, skinless chicken breasts Marinade: 2 tablespoons soy sauce 1 tablespoon rice wine or dry sherry a few drops sesame oil 1 tablespoon cornstarch Vegetables: 1 cup fresh button mushrooms 1/2 cup canned bamboo shoots 1/2 cup canned water chestnuts 2 slices ginger 1 garlic clove Sauce: 1/2 cup chicken stock* 2 tablespoons oyster sauce 1 teaspoon sugar (Splenda will work!) 1 tablespoon cornstarch Other: 3 tablespoons oil for stir frying, or as needed PREPARATION: Cut the chicken breasts into thin strips. Add the marinade in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes. While the chicken is marinating, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste and drain thoroughly. Slice and chop the ginger, and peel and mince the garlic clove. Prepare sauce ingredients and set aside. Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside. Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened. Return chicken to wok. Mix together and serve hot. *You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes. Another variation is to boil the mushrooms in the chicken broth before stir-frying. Nutritional Breakdown based on 4 servings, Calories 216, 9 g Carbohydrates, 17 g Protein, 12 g Total Fat, 1 g Saturated Fat, 8 g Monounsaturated Fat, 3 g Polyunsaturated Fat, 39 mg Cholesterol, 1 g Dietary Fibre, 676 mg Sodium, 297 mg Potassium.