P F CHANG'S SICHUAN-STYLE ASPARAGUS
This is a copycat recipe of P F Chang's Sichuan-Style Asparagus (Wok-fired with red chili paste, garlic, Sichuan preserves and sliced onions).
Provided by Member 610488
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- The day prior to making this dish, drain and rinse 1 tbsp diced green chilies. Add to a bowl the drained chilies, soy sauce, chili-garlic sauce and rice vinegar. Refrigerate overnight.
- When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.
- Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.
- Heat a dry wok or heavy frying pan on medium-high heat. It will be hot enough when water evaporates almost immediately after hitting the pan.
- Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.
- Toss in the ginger and garlic and stir-fry for one minute. Add the asparagus, onion and pureed green chili paste and stir-fry for another 2 minutes.
- Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.
- Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 130.8, Fat 9.2, SaturatedFat 1.5, Sodium 397.6, Carbohydrate 10.3, Fiber 2.9, Sugar 2.8, Protein 4
P F CHANG'S LO MEIN
This is a copycat recipe for P F Chang's Lo Mein (Savory soy sauce tossed with wok-seared egg noodles and fresh vegetables).
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare noodles according to package directions. Drain and keep warm in a large serving bowl.
- Meanwhile, in a small bowl, combine chicken broth, soy sauce, and sugar. Mix well and set aside.
- In a large skillet, heat oil over high heat. Add pork and cook until no pink remains, stirring constantly. Add scallions, carrots, mushrooms, snow peas and the chicken broth mixture.
- Stir fry 3 to 5 minutes or until vegetables are crisp-tender. Toss with the noodles and serve.
SICHUAN ASPARAGUS
Side dishes don't get any easier than this. Asparagus meets heat and sweet and and on your table in minutes. Garnish with toasted sesame seeds and chopped green onions if desired.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil over high heat and cook asparagus for 1 minute. Drain and run under cold water to stop the cooking process.
- Whisk soy sauce, brown sugar, cornstarch, rice wine vinegar, sambal oelek, sesame oil, ginger paste, and garlic together for the sauce.
- Heat a skillet over medium-high heat. Cook sauce until thickened, about 3 minutes. Remove from heat and stir in asparagus.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 938.5 mg, Sugar 8.7 g
SZECHUAN ASPARAGUS
Looking for a way to seriously spice up your asparagus? I found this recipe on a website claiming this is a copy cat of "PF Changs - Sichuan Asparagus". I think it's pretty darn close!
Provided by ARathkamp
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a wok or large skillet, flash fry asparage and onion in olive oil for about 2 minutes.
- Add garlic, ginger, chili paste, pickled veggies and saute for 1 minute.
- Add oyster sauce and corn starch and saute for 1 minute.
- Add sesame oil and saute for 30 seconds to one minute.
Nutrition Facts : Calories 78.2, Fat 1.4, SaturatedFat 0.2, Sodium 2646.3, Carbohydrate 15, Fiber 0.8, Sugar 1.5, Protein 1.8
P F CHANG'S BEEF A LA SICHUAN
This is a copycat recipe for P F Chang's Beef A La Sichuan (Fiery pepper sauce wok-tossed with crispy strips of marinated flank steak, julienne carrots and celery).
Provided by Member 610488
Categories Steak
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- Mix all of the sauce ingredients together and set aside.
- Julienne your carrots and celery and set aside.
- Place the beef in a medium bowl. Add the cornstarch and toss to make sure each piece is thoroughly coated. Set aside for 10 minutes.
- In a large skillet (or wok), fry the sliced meat in hot oil until crispy to your liking (3-5 minutes). Remove from oil and drain on paper towels. Drain used oil, if any.
- In the same pan (or wok), add the sesame oil. Bring to high heat and then add the following ingredients one at a time and then give a good stir before adding the next ingredient: the celery, crushed red pepper flakes followed by carrots.
- After adding the carrots, stir-fry for 30 seconds. Add fried meat and green onions. Add sauce and bring to a fast boil. Cook for 1 minute and serve immediately over rice.
Nutrition Facts : Calories 815.7, Fat 50.2, SaturatedFat 13, Cholesterol 154.7, Sodium 1998.5, Carbohydrate 37, Fiber 4.1, Sugar 13.8, Protein 52.9
P F CHANG'S SPICY GREEN BEANS
This is a copycat recipe for P F Chang's Spicy Green Beans (Fresh-cut and stir-fried with fiery red chili sauce, fresh garlic and Sichuan preserves).
Provided by Member 610488
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Break green beans into 1 1/2 inch long pieces with hands. Rinse and drain thoroughly. Combine sauce ingredients and set aside.
- Slice green onions into strips to match beans. Chop garlic. Heat wok to medium high heat with oil.
- When the oil is hot, stir in red chili pepper, garlic, and green onions. Stir fry briefly until aromatic (1-2 minutes).
- Throw in the green beans and stir fry constantly until color turns dark green and they are about 60 percent cooked. Mix in sauce ingredients into wok. Combine sauce and green bean mixture.
- Cover and cook at high heat for 1-2 minutes. After the green beans are cooked through, season the dish with salt and pepper. Serve hot with rice.
Nutrition Facts : Calories 224.8, Fat 14.3, SaturatedFat 1.9, Sodium 1034.9, Carbohydrate 22.2, Fiber 7.2, Sugar 10.5, Protein 6.8
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