P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Shrimp with Lobster Sauce




SHRIMP with LOBSTER SAUCE
P.F. Chang's China Bistro Copycat Recipe

Serves 2

1 pound shrimp
1 1/2 teaspoons cornstarch
1 1/2 teaspoons cooking sherry
4 tablespoons vegetable oil
1 cloves garlic, minced
1/4 pound ground pork

Sauce:
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon salt
1 cup water
1 1/2 tablespoons cornstarch

Peel shrimp and deveined. Rinse shrimp and mix with cornstarch and sherry in a bowl. Add oil in wok and heat over medium-high heat, stir in shrimp, cook for 4-5 minutes. Remove with a strainer and set aside. Reserve oil. Reheat wok, add garlic cook until aromatic, then add the ground pork, stirring constantly until the color changed.

Add sauces to the work except cornstarch, simmer over medium heat for 2 minutes. Combine cornstarch with pork mixture with 1/4 cup of water, stirring slow and return shrimp back together. Cook until done. Serve hot over rice.

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