Ygmet I do not add MSG, but I'll bet you are "right on" and the MSG giving it that authentic taste kicker I miss out on when I prepare homemade Chinese:)

CanMan I will do my homework and read up on it, Thanks!

Ok, I'm sure this is no surprise;) My favorite is Broccoli with Shrimp in a white sauce served over white rice.

I never use MSG when making Chinese food but I do use powdered kelp. MSG is made from kelp only it's extremely processed. you can get a similar umami quality with just plain powdered kelp.

Mikaty, you posted my favorite. I love noodles and some good egg rolls.

EGG ROLLS
1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork, chicken livers or chicken (finely chopped)
10 water chestnuts
1/3 c bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil
PREPARATION: Boil cabbage and celery until very tender. Drain and
squeeze out excess water. Shred very fine and set aside to
drain further. Par-boil shrimp and fry or bake pork. Mince both.
Shred water chestnuts and bamboo shoots. Mix all ingredients but egg
together. Beat egg. Wrap filling in egg roll skins and seal with egg.
COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop
in egg rolls. When skin turns light golden brown, remove from oil and
drain (refrigerate them and finish the cooking process when needed).
When cool, drop again into hot oil and fry until golden brown.