Dovid,
I am old enough to have dined at Bernstein's on Essex, the reputed originator of Kosher Chinese food in NY more than 40 years ago, and dishes that were white sauce in NY treif Chinese-American (almost exclusively Cantonese at that time) were also white sauce at Bernstein's. Their chow chicken chow mein was indistinguishable from that served all around town, except for the kosher ingredients. Brown sauce dishes such as egg foo yung were brown sauce.
Like many 'European-Traditional' Jews we had a kosher home, but ate certain foods out at non-kosher restaurants and I had had much exposure to NY metro Chinese-American food,
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