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	SHANGHAINESE LION’S HEAD by Linda Tay Esposito 4 votes Prep 20 min - Cook 45 min
	Chinese Chicken Salad by Bob Vincent 3 votes Prep 15 min - Cook 15 min
	Panda Express Egg Rolls Made Skinny by Skinny Kitchen with Nancy Fox 1 vote Prep 15 min - Cook 20 min
	Chinese Duck Sauce by Robyn Savoie 1 vote Prep 15 min - Cook 30 min
	Shrimp and Tofu with Black Bean Sauce by John Spottiswood 5 votes Prep 15 min - Cook 10 min
	Kung Pao Chicken by Dominick Chirichillo 4 votes Prep 10 min - Cook 10 min
	Chicken Lettuce Wraps by Joanne Weir 56 votes Prep 15 min - Cook 15 min
	Steamed Fish with Black Bean Sauce by Nancy Miyasaki 5 votes Prep 15 min - Cook 10 min
	Brown Sauce with meatballs by Weining Wang 1 vote Prep 12 min - Cook 45 min
	Chinese Chicken Balls by Micheline 3 votes Prep 15 min - Cook 10 min
	Pan-Fried Noodle Hong Kong Style by Whisks and Chopsticks 1 vote Prep 10 min - Cook 30 min
	Baileys Snowskin Mooncakes with Black Sesame Paste (百利酒冰皮月饼) by Blackswan 1 vote Prep 2 hours - Cook 10 min
	SHIITAKE & ENOKI ASIAN MUSHROOMS SPRING ROLLS by Linda Tay Esposito 4 votes Prep 45 min - Cook 15 min