Billed as Cajun-Chinese fusion, we found this recipe to fit more with Chinese than the American south.  But, tasty either way.

Ingredients

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Courtesy of Cook's Illustrated.

1.5 lbs flap meat (skirt steak or hangar steak can be used as substitutes)
3 tbsp soy sauce, divided
6 tbsp cornstarch
2 oranges
3 tbsp molasses
2 tbsp sherry
1 tbsp rice vinegar
1.5 tsp sesame oil
1 jalapeño, inner seeds and ribs removed, thinly sliced
3 garlic cloves, minced
2 tbsp freshly grated ginger
1 habañero, inner seeds and ribs removed, minced
2 scallions, thinly sliced
3 cups vegetable oil, for frying

Cut beef along grain into 3" lengths.

All I can say is this crab rangoon recipe is ... delicious!! Shamelessly stolen.

Obviously, this is a "notional" recipe.

Ingredients
Roughly equal parts cream cheese (at room temperature) and imitation crab meat (chopped up)
(Go a little heavy on the cream cheese)
Chopped green onion
Dash garlic powder
Smaller dash soy sauce
Enough won ton wrappers (recommend cutting them in half and makings smaller pouches)

Process
Mix ingredients together (except won ton wrappers).

This recipe is meant to mimic the fried rice of my favorite LA Chinese restaurant - Yang Chow (or Hunan, as it was called in my youth). The key feature is that it isn't loaded down with soy sauce. Your diners can always add it post-cooking.

Serves 4 as a side dish:

Ingredients
1 cup chinese/short-grain rice, cooked (Put 1 cup rice, 1.5 cups water in pot. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.) and fluffed with spoon or fork
2 eggs, lightly beaten

When I was a little kid, my mom and I once made dumplings/potstickers with this neat white foldy press (that helps crimp them together). There's a really cute picture of me at about 3 years old, standing on a step-stool, wearing an apron, and proudly holding up a potsticker.

Anyway, on a recent visit to Los Angeles, I saw the potsticker crimper sitting in a drawer (probably unused by my mother since that day in the photo), and asked if I could take it home. (I subsequently saw the exact same crimper for sale at Hill's Kitchen about a week later, but oh well.) With the proper implement in hand, and having just acquired a "Cook's Illustrated" recipe for perfect potstickers (compliments of Jon's mom), we went to making potstickers.

The recipe that follows is a combination of the Cook's recipe and the handwritten one my mom had from an Asian cooking class she took long ago. No doubt that is the recipe I followed at age 5.