P F Changs Sichuan Style Asparagus Recipes

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SZECHUAN ASPARAGUS



Szechuan Asparagus image

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

1 bunch fresh asparagus spear, each spear cut into thirds
3 ounces oyster sauce
1 white onion, thinly sliced
1/4 ounce gingerroot, freshly grated
3 garlic cloves, minced
1/4 ounce chili paste
1/4 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon olive oil
1/4 ounce szechuan pickled vegetables

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 SICHUAN-STYLE ASPARAGUS



P F Chang's Sichuan-Style Asparagus image

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

1 tablespoon diced green chilis (Ortega brand recommended)
2 teaspoons soy sauce
2 teaspoons chili-garlic sauce
1 teaspoon rice vinegar
10 asparagus spears
1 small yellow onion, thinly sliced
1 tablespoon sesame seeds, toasted
1 tablespoon fresh ginger, grated
3 garlic cloves, finely chopped
1 tablespoon peanut oil
1/3 cup vegetarian oyster sauce
1/4 teaspoon cornstarch

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 BEEF A LA SICHUAN



P F Chang's Beef a La Sichuan image

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

1 lb flank steaks or 1 lb sirloin steak, sliced thin
4 medium celery ribs
2 medium carrots
1 green onion, stem (optional)
1/4 cup peanut oil or 1/4 cup canola oil
1/4 cup cornstarch
1/2 teaspoon red pepper flakes
1 1/2 teaspoons sesame oil
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon garlic and red chile paste
1/2 teaspoon Chinese hot mustard
1 teaspoon rice wine vinegar
1/2 teaspoon chili oil
2 teaspoons brown sugar
1 teaspoon garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 teaspoon red pepper flakes

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



P F Chang's Spicy Green Beans image

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

1 lb green beans
3 dried red chili peppers
2 green onions, white part
1 tablespoon garlic, thinly sliced
2 tablespoons cooking oil
salt & freshly ground black pepper, to taste
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 cup water
1/2 teaspoon sichuan chili flakes

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

P F CHANG'S LO MEIN



P F Chang's Lo Mein image

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

1 lb hokkien noodles or 1 lb spaghetti
3/4 cup chicken broth
1/2 cup soy sauce
2 teaspoons sugar
2 tablespoons peanut oil
4 boneless skinless chicken breasts or 1 flank steak, thinly sliced
8 scallions, thinly sliced
2 carrots, sliced diagonally
1/2 lb fresh mushrooms, sliced
1/2 lb fresh snow pea, trimmed

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.

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