In article >,
says...
>
> There is Chinese food and then there is Americanized Chinese food.
> Both can be delicious, but it's always good to know the difference
> between the two.
> http://dc.eater.com/archives/2011/10...e-dont-eat.php
>
> 2) General Tso's Chicken: Come on, this guy was too busy warding off
> rebellions to be cooking. This recipe is strictly American?chunks of
> chicken battered, fried and sweetened for Western tastes. No one in
> Hunan had even heard of this before 1970.

Actually the variant I make is in fact deep fried but it uses a corn
starch and soy sauce slurry to make the batter. Seriously good stuff
there. It is murderous on the oil in the fryer though.

> 9) Beef and broccoli: There's really nothing wrong with this dish,
> except that we don't have Western broccoli in the East.

I've had the variant they use. It's pretty good - and any kind of
broccoli will do, even Brocoli Rabe. And it is oh so simple to make -
it's just broccoli of your choice, ginger, garlic and red bell pepper
and maybe if you like the kick some red pepper flakes along with chicken
stock, soy sauce and oyster sauce.

The entire dish comes together quickly but you have to have everything
prepared ahead of the cooking. \