I don't have any pics but I did get around to making chimichangas!
Made a light batter from bicarb soda and covered chicken strips which I then deep fried, put the tortillas on a pancake frying pan for just a few seconds each so they wouldn't tear. Heated some refried beans and put the chicken and beans in the tortilla along with a little garlic and cumin, used egg whites to stick the tortilla in place and deep fried the whole thing. Served it with salad.
Chicken in oyster sauce
Cook noodles in a pan of boiling water for about 2 minutes, then drain and leave them until the end.
Cook some chicken cubes, garlic and ginger in a wok until they were almost done, stir fry some veg on top- I went for carrots, spring onion, green beans and red pepper. When they've softened but still have some bite add de-seeded red chillis, a little shaoxing rice wine and enough oyster sauce to make everything sticky but not drenched then finished cooking noodles.
To finish the noodles, empty the wok of everything else, add a drop of groundnut oil and a drop of sesame oil, heat until it smokes then add noodles (I also added more de-seeded chillis but that may be excessive for some) which will be clumped by now and pour on light and dark soy sauce at about 70/30 dark to light, keep turning the noodles with tongs or wooden spoon or chopsticks and they'll separate again.
To cook any chinese food: Add garlic, ginger and spring onion to anything.
For instance I cooked some pork belly in the oven, cut it into strips, added garlic, ginger and spring onions to it and threw it in the wok with great vengeance. Steamed some veg and served with jasmine rice. That's real authentic chinese cooking according to my main man Ken Hom.