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Offer either brown or white rice and Asian beer, like Tsingtao. The chicken is especially tender because of the egg white and cornstarch coating.

This popular menu classic is even better when made at home. Variation: For a vegetarian entrée, use one 12-ounce package of firm or extra-firm tofu in place of the beef. Cut the tofu into 3/4-inch cubes and marinate as if using beef. Pork or chicken would also work for this recipe.

Although lamb is not commonly found in Chinese dishes, Hong Kong restaurants reach out to explore every nuance of Asian cuisine. Lamb is popular with the nomads of Mongolia and Manchuria; they would most likely cook the meat in a firepot. Here it's used in a more delicate stir-fry.

Serve with white rice to soak up the juices. A bottle of Gewürztraminer would pair nicely with the spiciness of the shrimp.

Ginger and garlic give these pea pods a hint of Asian flavor, but we think they're a good all-purpose side dish.

Nixon's re-establishment of relations with China led Americans to discover, among other things, that there was more to Chinese cooking than the Cantonese dishes we had all grown up with.

A complete vegetarian main course, with fresh herbs and Moroccan accents.

Chinese viceroy Li Hung Chang, visiting San Francisco's Palace Hotel in the 1890s, requested vegetables with a bit of meat "job suey," or "in fine pieces," and chef Joseph Herder obliged.

Chinese egg noodles are at Asian markets and in the Asian foods section of the supermarket.

Preparation time: 25 minutes Cooking time: 5 minutes Sichuan cooking is popular throughout China, and in recent years, adventurous Chinese restaurant diners have discovered how delicious it can be. This is one of the best known dishes from that area.

Active time: 20 min Start to finish: 20 min

When fresh wide rice noodles are stir-fried, they are called fun. Fresh rice noodles have to be pulled apart and fluffed before cooking.

(Chicken Stir-Fry with Holy Basil) Two of the common types of basil used in Thailand are now available in North America. Bai horapha tastes like a good strong Italian sweet basil and can be found in Asian markets and some supermarkets, usually sold as Asian basil or Thai basil. The basil traditionally used in this recipes is bai gaprow, or holy basil which can be harder to find because of its shorter shelf life. Holy basil hasn't much taste when raw, but when cooked it becomes strong and distinctive. Asian basil makes a very good substitute, though it can't be cooked as long or it will lose flavor.