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P. F. Chang’s China Bistro Szechwan Chicken Chow Fun Recipe

September 9th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4ouncesground chicken(cooked)
  2. 14ounces chow funnoodles
  3. 2tablespoons mincedscallions
  4. 1teaspoon mincedgarlic
  5. 1teaspoonchili paste
  6. 1teaspoonszechwan preserved vegetables
  7. 2tablespoons shreddedblack fungus mushrooms
  8. For Sauce

  9. 2tablespoonssoy sauce
  10. 2tablespoonsvinegar
  11. 2tablespoonsgranulated sugar
  12. 1teaspoonoyster sauce
  13. 1teaspoonmushroom soy sauce
  14. 2tablespoonswater

DIRECTIONS

  1. Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 teaspoons vegetable oil.
  2. Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste.
  3. Add black fungus mushrooms and sauce stir-fry briefly. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil.
  4. Serve into bowls or plates. Garnish with Szechwan preserved vegetables and minced scallions.

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Szechwan Shrimp (Chili Shrimp) Recipe

April 28th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2lbshrimp, peeled and deveined
  2. 2-3garlic cloves, minced
  3. 2teaspoonsginger, grated
  4. 1teaspoondried red chili peppers(or chili flakes)
  5. 3scallions, minced
  6. 3tablespoonssesame oil
  7. 2tablespoonssherry wine
  8. 2tablespoonsketchup
  9. 2tablespoonschili sauce
  10. 1teaspooncornstarch, mixed with
  11. 2tablespoonswater

DIRECTIONS

  1. In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
  2. Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
  3. Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen’s on iron chef! Enjoy!

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Spicy Szechwan Chicken With Spaghetti Squash Recipe

May 1st, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespooncornstarch
  2. 3tablespoonssoy sauce
  3. 4wholeboneless skinless chicken breasts
  4. 1tablespoondry sherry
  5. 2teaspoonssugar
  6. 1teaspoonvinegar
  7. 1/4cuppeanut oil
  8. 1/2teaspoonred pepper flakes
  9. 1bunchgreen onions
  10. 1leek
  11. 1/2teaspoon peeled and mincedgingerroot
  12. 1wholespaghetti squash, baked and shredded.

DIRECTIONS

  1. Cut the spaghetti squash in half, scoop out seeds and bake uncovered in the oven till the fibers are tender and separate easily.
  2. Cut chicken into half inch cubes and mix in 1 Tbsp soy and cornstarch in a bowl to marinate.
  3. Mix together and set aside the remaining soy sauce, sherry, sugar and vinegar.
  4. Heat oil in an uncovered wok at 375 degrees– In practice I always cook this at as high a heat as possible.
  5. When hot, add the pepper flakes, stirring until black.
  6. Add the chicken and stir fry for 2-3 minutes.
  7. Remove chicken with a strainer.
  8. Add green onion, leek and gingerroot; Stir fry for~1 minute.
  9. Add the chicken removed earlier to the vegetables and stir fry for another couple of minutes.
  10. Add the sherry/soy mixture– (I like for the chicken to appear 95% done before I add the sauce since it will continue to cook for a couple minutes even after turning off the wok or pan) Bring sauce to a low boil for about a minute then remove to a serving dish.
  11. Serve with Rice or baked spaghetti squash.

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Szechwan-style Venison Steak Recipe

October 25th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbvenison steak, cut however you’d like
  2. 1tablespoonolive oil
  3. 1minced garlic clove
  4. 8tablespoonssoy sauce
  5. 8tablespoonsred wineor marsala wine
  6. 4tablespoonsbrown sugar
  7. 1teaspooncrushed red pepper flakes
  8. 2tablespoonswater
  9. 2tablespoonscornstarch
  10. 2tablespoonssesame seeds (optional)

DIRECTIONS

  1. Brown meat in oil, drain off any fat (not necessary with venison).
  2. Combine garlic, soy sauce, wine, brown sugar and red pepper; pour over meat.
  3. Cover tightly and cook slowly for 15 minutes.
  4. Combine water and cornstarch; add to pan.
  5. Cook about 5 minutes.
  6. Serve over rice or noodles.
  7. Top with sesame seed if desired.

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Szechwan Spaghetti (noodles With Spicy Meat Sauce) Recipe

May 31st, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4tablespoonsoil
  2. 1/4teaspoonginger, minced
  3. 1stalkscallions, finely chopped
  4. 1/2lbground porkor ground beef
  5. 1tablespoonsherry wine
  6. 1tablespoonlight soy sauce
  7. 2tablespoonsbrown bean sauce
  8. 2tablespoonshoisin sauce
  9. 1tablespoonsugar
  10. 1/2-1tablespoonchili paste with garlic
  11. 10water chestnuts, finely chopped
  12. 1/4cupszechwan preserved vegetables, diced
  13. 4-6dried black mushrooms(soaked in boiling water 20 minutes, stems removed, diced)
  14. 6-8ounces wholebamboo shoots, diced
  15. 1/4cupchicken stock
  16. 1lbfresh Chinese noodles(medium)
  17. 1tablespoonsesame seed oil
  18. 5teaspoonslight soy sauce
  19. 5teaspoonssesame seed oil

DIRECTIONS

  1. Heat 2 tbsp oil in wok to 275°F.
  2. Stir-fry ginger and scallion 1 minute.
  3. Turn up heat to 425F, and add the meat.
  4. Stir-fry 3 minutes.
  5. Add sherry and soy sauce.
  6. Cook 1 minute, and remove from wok.
  7. Heat 2 tbsp oil in wok to 275°F.
  8. Add bean sauce, hoisin sauce, and sugar.
  9. Stir-fry 2 minutes.
  10. Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
  11. Stir-fry 2 minutes.
  12. Add pork and chicken stock.
  13. Cook 5 minutes at 250°F.
  14. Put noodles into boiling water, and cook uncovered 3-5 minutes.
  15. Drain, and rinse with cold water, then with hot water.
  16. Mix with sesame seed oil.
  17. Arrange noodles on platter, and pour meat mixture over them.
  18. Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.

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