We don’t know what in the hell is wrong with us, but we have tendency to hoard restaurant recipes found online. Surely they must make pills for this, no?
SPICY SHRIMP SALAD WITH MANGO AND AVOCADO
2 cups mango, sliced lengthwise thinly
2 tbsp soy bean oil or vegetable oil
2 tsp chili paste, (sambal brand)
1 tbsp grape seed oil
1 tbsp lime juice, fresh
2 tbsp orange juice, fresh
1 tbsp zest from lime and orange mixed
4 heads butter lettuce, ripped into pieces
1 head romaine lettuce, cut into pieces
1.5 lbs shrimp, cooked in seasoned water (21-25ct-size of shrimps)
1 cup thai basil, mint, and cilantro
1 cup scallions, cut into rings
1 cup roma tomatoes, sliced in half
¼ tsp white pepper, ground (or to taste)
1 tbsp honey
2 each avocado, ripe (small diced – 1.5 cups)
3 tbsp soy sauce, or to taste
1 tbsp rice wine vinegar
In a blender, puree the oil, juices, chili paste, soy, ½ cup mango, and honey. Prepare ahead to let chill, and flavor develop.
Place the other ingredients in a bowl (shrimps are best served chilled), and pour dressing over ingredients. Toss the salad in a folding motion, ensuring they are coated but not ‘drenched’…reserve remaining dressing to dip the shrimp into if you wish.
Mound on a platter, being sure to get all the good stuff on top to see. Garnish with orange or lime wedges. Enjoy!
This may also be done with grilled skirt/flank steak, with a great warm/cold contrast. After grilling, slice the beef thinly against the grain (marinate the beef with oil and honey well beforehand to tenderize the meat-or make extra dressing, and use 1 cup to marinade 1 ½ lbs meat for 12 hours).
PULLED CHICKEN WITH SPICY CUCUMBER CHILI NOODLES
2 lbs chicken, boned dark and white
1 lb shanghai or Chinese noodles
1 cucumber, chinese
2 tbsp chili paste, sambal
4 tbsp tahini paste
1/4 cup soy bean oil
2 tbsp rice vinegar
3 tbsp soy sauce
1/4 cup peanut butter
2 tbsp sugar
1/4 bunch cilantro
10 mint leaves
2 tbsp hoisen sauce
1/4 tsp fish sauce
1 tsp ginger, fresh grated
5 tbsp scallions
In a pot of boiling seasoned water, place the boned chicken, bring back to a boil, and simmer for 5 minutes, then turn heat off and let sit uncovered for 25 minutes.
While the chicken is cooking, in a bowl, add the tahini paste, rice vinegar, soy sauce, sugar, grated fresh ginger, fish sauce, peanut butter, and 1 tbsp of chili paste. Mix together with a rubber spatula or whip to incorporate well. After the mixture is well incorporated, add about 2 tablespoons water to “smooth” out the dressing. It will lighten, and become thin enough to spoon (you may need to add a touch more water as it sits, and adjust just before you use with the dish.
In a separate pot of seasoned boiling water, place the Chinese noodles and cook until ‘al dente’ about 5-7 minutes. (this may be done ahead of time, and blanched to stop the cooking process… then easier to time the dish when your ingredients are all ready). Reserve the noodles chilled, and keep the water for when you are ready to plate your lunch/dinner/snack).
Cut the cucumbers in disks, then cut into julienne “strips” (easier to eat), and reserve chilled.
When the chicken is done, cooked just to 165 degrees, or in the dark meat no “pink”, remove and place into the refrigerator to chill. The chicken may be done ahead of time, but make sure to keep covered so the chicken does not dry out… you may keep some of the poaching liquid with the chicken to keep it moist.
Once the chicken is chilled, “pull the meat along the grain of the muscle, it will come apart into ‘strings’. These should be roughly pulled, and better if they are different sizes, thickness, and lengths. If you have to, you may use a knife on the dark meat to get the pulling started.
Plating your dish: With all the ingredients done, now place the cooked noodles into a strainer in the boiling water for just a minute (to heat them up), and place on a platter or individual bowls/plates.
Now make sure your Tahini dressing is the right consistency…and adjust if needed, and spoon about 4-5 tbsp of dressing over noodles…. You may always add more! Now place the chicken in a ‘pile on one side of the top of the noodles, and the julienne cucumbers on the other. Garnish with chopped scallions, and put the hoisen sauce as a side offering for you to spoon onto the noodles.
Serve with a nice rice beer, or something with bubbles… Ginger beer, or Ale… Enjoy!!!
GINGER CHICKEN STIR FRY WITH ROMAINE AND CITRUS SOY
1 lb ground chicken
3 tbsp ginger
1 tbsp garlic
1/2 tsp chili flakes
3 tbsp soy bean oil
2 heads romaine lettuce
1/2 cup orange juice
1 tbsp lime juice
1 tbsp lemon juice
1/4 cup soy sauce
1 tbsp hoisen sauce
1 oz scallions
1 tbsp soy sauce
Makes about 8-10 servings of ‘one spear’ each
Dice the Chicken into tiny pieces, not minced, but small diced…about ¼” rough squares.
Place the chicken into a mixing bowl, and add 2 tbsp of soy bean oil, ginger, garlic, chili flakes, and 2 tablespoons of soy sauce. Mix together in circular motion until well mixed. Let marinate in refrigerator for 2-4 hours.
Mix together the citrus juices, soy, and hoisen sauce with a whisk. Reserve until needed.
Clean the romaine lettuce, chopping off the stem, peeling each ‘spear’ and running under clean cold water. Reserve in Refrigerator until ready to use. Chop scallions into rings and reserve chilled.
In a very hot sauté pan, coat lightly with the soy bean oil, make sure the pan is very hot! Evenly lay the chicken around the sauté pan, being sure not to lay too much on top of each other. We are trying to get a good searing of the chicken to get it crispy and golden brown…about 2 ½ minutes.
When the chicken is browned, toss gently in pan (or fold with spoon). Repeat for another two minutes and fold again. The pan will appear to ‘burn’ a bit, but that is the ‘Fond’ (which is the caramelization, and where all the magic flavor comes from.
When the chicken has cooked for 4-5 minutes, add ½ of the citrus-soy mixture, and toss well. Let the sauce coat the chicken until it is ‘glazed’, and thickens on the chicken. Add more or less depending on how “wet” you want your mixture.
When coated, the chicken should be cooked (165 degrees), then spoon onto a plate.
Whats fun is to put plates of each ingredient on the table or bar top, and let people build their own Romaine wraps, sprinkling the scallion rings on top as a garnish, and great light onion taste. Sesame seeds also make a great finish to the mixture.
Eat and enjoy! A Tsing Tao would be a perfect compliment to this dish, it’s spicy, smoky, bright and sweet, and fun to eat!
This can also be done with baby shrimps, fish, or beef.
ASIAN NEW YORK STRIP STEAK WITH CARROT PEANUT SLAW
3 each 12 oz NY Strip Steak Each
1 tbsp Soy bean oil
1 tsp salt and black pepper mixed
1 tbsp sweet unsalted butter,
Place the steak on a hot sizzle plate in your oven. You can get the plate hot over your range (being careful, and using tongs/kitchen mitts). Sear on for about 3-4 minutes.
Pull the sizzle plate from the oven or grill, and brush on a generous coating of your sweet soy, or molassas.
Return to oven or grill and broil for another minute, or until a caramelized look throughout the beef.
Flip and repeat steps 1 and 2.
If possible, let the steak rest for 1-2 minutes, allowing the meat to relax.
The finished product should be medium-rare.
Orange Chili Vinaigrette
1 ½ cup Orange juice
1/3 cup OranGe zest, grated
2 T. Ginger, chopped fine
¼ cup Sugar, granulated
½ cup Ginger Vinegar
1 cup Orange Chili Oil
Put all ingredients in a small sauce pot and reduce by half. Transfer to a stainless steel mixing bowl. Whisk in the vinegar and oil to emulsify.
4.5 oz Shredded carrots, matchstick
.5 oz Green onion, slivered
.05 oz Mint, julienne
.05 oz Cilantro, julienne
.05 oz Sweet basil, julienne
In a mixing bowl, place all ingredients, and incorporate well. Check seasoning, and adjust if needed with kosher salt. Best if eaten fresh.
Spicy Peanut Dressing
1 lb Peanut butter
1 fl oz Soy sauce
2 tbsp Lemon juice, fresh
2 fl oz Sake, dry
1 tbsp Lime juice, fresh
Pinch Pepper, ground white
2 tbsp Cilantro, chopped rough
½ tsp Chipotle, tobasco sauce
2 oz Rice wine vinegar
2 oz Water
In a mixing bowl, combine all ingredients well. Be sure to mix with a whip, in a circular and figure 8 motion, to incorporate. The dressing should be slightly thick, but able to coat a spoon well. If the dressing is slightly thick, thin it out with water, little by little. If you like it thicker, thicken it with more peanut butter.
When you are serving the beef, place the beef on a cutting board, and using a sharp knife, slice into very thin slices all the way along the beef. “Re-arrange the meat” fanning along a plate, or into a circle around your carrot slaw with peanut dressing, or other favorite compliment. Now drizzle the orange chili vinaigrette over the beef, as desired, and enjoy!
A crisp Savignon Blanc, or a Pinot Noir will go beautifully with this dish!
SHANGHAI NOODLES WITH GRILLED RIB EYE AND BROCCOLI
Shanghai Noodles, (egg based) lb 1
2 lb rib eye steak
1 lb broccoli florets
1 onion, white julienne
2 tbsp garlic, minced
2 tbsp ginger, fresh
1 tsp chili flakes
1/4 cup soy sauce
1 cup hoisen sauce
1/4 cup dry white wine
3 oz butter, unsalted
4 tbsp soy bean oil
kosher salt, and white pepper
1/4 cup fresh orange juice
Sauce: combine the hoisen, orange juice, and soy sauce with a whisk and reserve.
In a small bowl, combine ginger, chili flakes, and garlic with 2 tbsp of soy bean oil. Add 1 tsp of kosher salt to the mixture, and a pinch of white pepper…combine well and reserve.
Rib Eye: Ask the butcher or meat dept to give you four 8 oz steaks. The better ‘marbling’ the better. In a bowl, add the chili-ginger-garlic goop to the steaks, making sure you evenly distribute around the steaks. Let sit in the fridge for a few hours to get the flavor into the steaks.
While the Steaks are marinating, you can blanch the noodles and broccoli. Get a pot of water going, and season with kosher salt (about 1 tbsp per gallon). Get another bowl of ice water ready, which will be used to ‘shock’ the broccoli (stops the cooking process).
With the water to a boil, place the broccoli in a wire basket and cook for about 4 minutes at a slow boil. Remove from pot, and place in ice water. Let sit in ice bath for only a few minutes, until just chilled (letting it sit in the water will make the broccoli mushy and take on too much water). Reserve until ready to make the dish.
In the same water, place the Shanghai noodles, and cook until al dente…about 5-6 minutes. Remove and pour into a colander. Once the excess water is removed, place the noodles on a sheet tray, and lightly coat with soy bean oil, being sure to move the noodles (this prevents ‘sticking’. Let cool to room temp, moving occasionally (we do this so we don’t lose the starch in the noodles…do not rinse or shock in water! This is a big “noodle sin”).
Get your beef ready, and allow to come to room temp for about 5 minutes before cooking. Season with Kosher salt, about ½ tsp per steak both sides. In a very hot sauté pan (or grill), place the steaks and let cook for 5 minutes on each side (to medium-rare). If using the sauté pan, place a bit of soy bean oil just before placing steaks…the pan should be VERY hot! We are trying to ‘caramelize’ the beef, which gives flavor and locks in all the great juices, and gives a nice ‘crunch’ texture’.
While the steaks are cooking, in a large warm sauté pan, place 1 tbsp of soy bean oil, and sweat the onions with 1 tsp of garlic, ginger, and chili flakes. Once the onions are translucent, add the white wine (or michu wine), and allow to reduce by ¾). Now add the hoisen sauce mixture and stir. Let the sauce simmer for 3-4 minutes, then add the noodles. Toss the noodles with the sauce, and allow the noodles to take the sauce in and get hot…about 4 minutes. This may take two pans, or a strong ‘single pan’. Add the blanched Broccoli, and continue to cook until noodles and broccoli are hot. Add the butter and continue to toss until the butter has ‘tightened’ and the sauce is coating the noodles and broccoli well.
Place the noodles on a big platter, or four individual plate-bowls. Garnish with scallion rings, and/or toasted sesame seeds.
The Beef should be done by now, and nicely caramelized (dark brown in color on the outside). Place on a cutting board, and with a very sharp knife slice into thin strips. Once done, lay the rib eye slices on top of the noodles, or arrange around them, or put back together and lay in front of the noodles.
Serve and enjoy!!!
FLAVORS OF YUNNAN ZODIAC NOODLES
From P.F.Chang’s “Flavors of Yunnan” menu, Zodiac Noodles combines rice noodles with pork loin, ham, cabbage and shiitake mushrooms in a spicy Kung Pao-style sauce.
•5 ounces Guilin Rice Vermicelli (or substitute spaghetti, follow recipe on package for cooking)
•1 teaspoon any vegetable oil
•2 teaspoons any vegetable oil
•8 each chili pods
•3 ounces pork loin, cut into thin strips
•1 teaspoon garlic
•1 1/2 ounces Yunnan ham, cut into thin strips (substitute Proscuttio or Serrano)
•2 each green onion, cut into 2-3 inch sticks
•1/4 cup sliced cabbage, cut into thin strips
•1/4 cup Shiitake mushrooms, sliced (substitute any mushrooms)
•1/8 teaspoon salt
•2 tablespoons soy sauce
•1 teaspoon oyster sauce
•1 teaspoon sugar
•1/2 teaspoon sesame oil
1. Soak vermicelli in very hot water for 1 hour.
2. Bring a pot of water to a boil, add Vermicelli and boil for one minute.
3. Rinse under warm water for one minute, drain well then mix with 1 teaspoon vegetable oil.
4. Heat a wok over high heat until it begins to smoke (can substitute cast iron skillet or saute pan).
5. Add 2 teaspoons vegetable oil, then chili pods and pork. Then stir-fry until pork is almost done.
6. Add garlic, ham, green onion, cabbage and mushrooms then stir for 10 to 15 seconds.
7. Add vermicelli, salt, soy sauce, oyster sauce, sugar and sesame oil then stir-fry until all ingredients are mixed well.
PF CHANG LETTUCE WRAPS
•8 dried Shiitake mushrooms
•2 teaspoons cooking sherry
•2 teaspoons water
•1 teaspoon soy sauce
•1 teaspoon cornstarch
•salt and pepper to taste
•1 1/2 lb boneless, skinless chicken breasts, chopped into bite size pieces
•5 tablespoons vegetable oil
•1 teaspoon fresh minced ginger
•2 cloves minced garlic
•2 chopped green onions
•8 oz can bamboo shoots, chopped up
•8 oz can water chestnuts, chopped
•2 small dried chilies (optional)
•1 package of Chinese cellophane rice noodles, cooked according to instructions on the package
•Iceberg lettuce leaves
Lettuce Wrap Sauce:
•2 tablespoons oyster sauce
•1 1/2 tablespoons water
•1 tablespoon cooking sherry
•1 tablespoon soy sauce
•1 tablespoon hoisin sauce
•2 teaspoons cornstarch
•1 teaspoon sugar
•1 teaspoon sesame oil
Pour enough boiling water over dried mushrooms to cover. Let soak for 30 minutes, then drain. After the mushrooms have soaked, remove any woody stems and chop up the mushrooms.
While waitng for the mushrooms to finish soaking, combine all of the ingredients for the sauce.
In a separate bowl, mix together the sherry, water, soy sauce, cornstarch, salt, pepper, and chicken. Stir together until chicken is well coated.
Heat large skillet over medium high heat. Add 3 tablespoons of oil. After the oil gets hots, add the chicken mixture. Fry quickly for about 3 minutes, or til chicken is no longer pink. Stir constantly to prevent burning. Remove chicken.
To the same skillet, add 2 more tablespoons of oil. Add the fresh ginger, garlic, green onions, and optional chilies, if desired. Fry quickly for 45-60 seconds, or til garlic is a golden color. Do not overcook garlic, or it will taste bitter. Add the dried mushrooms, bamboo shoots and water chestnuts. Fry quickly for about 2 minutes.
Return chicken to the skillet. Add the sauce ingredients to the same skillet. Cook until the sauce thickens.
Break the cooked cellophane noodles into small pieces. Spread the noodles onto the bottom of a platter. Pour the chicken mixture on top of the noodles. Spoon into lettuce leafs. Roll up chicken lettuce wraps and secure with toothpicks. See if this doesn’t taste just like the PF Chang lettuce wrap recipe to you.
P.F. Chang’s® Coconut-Curry Vegetables
For the Tofu
2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu
1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
4 ounces (3 cups) cauliflower or broccoli florets
1 cup thinly sliced carrots or whole sugar snap peas
1/2 cup canned coconut milk
2 Tbl. soy sauce
1/2 tsp. curry powder
1 – 2 Tbl. packed brown sugar
2 tsp. unseasoned rice vinegar or cider vinegar
1/2 cup peanuts
2 Tbl. canola oil for stir-frying
2 tsp. cornstarch dissolved in 1 1/2 Tbl. cold water mixed together in small bowl.
Drain the tofu, cube and fry in 1 tablespoon oil until brown. Set aside.
Separately blanch the broccoli, cauliflower, carrots and sugar snap peas until tender-crisp in plain boiling water. Drain and flush with cold water to stop the cooking. Drain again.
Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and toss to mix.
Stir the sauce and add it to the pan. Bring to a simmer, tossing to combine.
Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you`re doubling the sauce).
Add the peanuts.
Serve with rice, noodles, or a warm loaf of bread.
Use a milder or hotter curry powder to vary the spice.
For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.
P. F. Chang`s China Bistro Firecracker Shrimp Recipe
2 tablespoons canola oil
8 ounces 36-40 shrimp
7 baby carrots, halved lengthwise
1/2 cup water chestnut slices
24 snow peas
1 large scallion – white part – 1/4-inch minced
1 large garlic clove, chopped fine
2 tablespoons sherry
1 tablespoon sambal chili paste
1/4 teaspoon ground white pepper
2 teaspoons ground bean sauce
Cilantro (for garnish)
1 teaspoon cornstarch
1 ounce water
2 tablespoons soy sauce
2 teaspoons sugar
2 ounces water
2 teaspoons white vinegar
Assemble sauce ingredients and put aside. Heat a large saute pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots, saute until the color of carrots brightens. Add shrimp and stir fry until about half way cooked. Add water chestnuts, snow peas and garlic. Saute briefly. Add scallions. Add chili paste, ground white pepper, ground bean sauce, when you smell the “nuttiness: of the ground bean sauce, reduce heat and add sherry. Introduce sauce mixture, let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds). Serve with steamed rice on platter or in large bowl, garnish with cilantro.