Request: Can someone point me to recipes that replicate Chinese restaurant-type

[Galileo126]

2. I agree with Kali

Stock up on your Chinese-related pantry items. For me, oyster and hoisin sauces are a must. Sesame oil, too. I'm a big fan of "House of Tsang" wok oil - it is oil infused with coriander and garlic, and absolute must for any stir fry.

I understand about the sugar issue, but yeah, I do have powdered MSG in the spice rack. For some folks, it can make the difference for a certain 'flavor' that you just can't put your finger on. For others, it (literally) brings on a headache, like my dad.

One thing, though, that you will never - EVER - create at home, is that awesome "Breath of the Dragon". That only comes from a 80,000 BTU wok station. It's that char flavor on veggies, while still having a nice bite to it, and the outside has that yumminess to it.
Believe me, I tried to recreate it, it just can't be done on a home stove top.

Chinese cooking is remarkably easy, it's all in the prep. Chop and slice first, no matter what recipe you follow. Most recipes will take 15 minutes of prep, and only 5 minutes of actual cooking.

"Chinese restaurant-type"? Do you mean Cantonese? Szechuan? I'm a fan of the latter, but grew up on the former, since New Englanders prefer the Cantonese style.

I'd love to point you in a direction, but I need a little more info on what you are looking for (style-wise).