P F Changs Shrimp With Lobster Sauce Food

P F CHANG'S SHRIMP WITH LOBSTER SAUCE

P F Chang's Shrimp With Lobster Sauce image

This is a copycat recipe for P F Chang's Shrimp with Lobster Sauce (Garlic white wine sauce with Chinese black beans, mushrooms, scallions and egg).

Provided by Member 610488

Categories Pork

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1 lb shrimp
1 1/2 teaspoons cornstarch
1 1/2 teaspoons white wine
4 tablespoons vegetable oil
1 garlic clove, minced
1/4 lb ground pork, minced
1/2 cup mushroom, sliced
2 green onions, cut into 1 inch pieces
2 eggs, beaten
1/4 teaspoon salt
2 tablespoons soy sauce
1 tablespoon black bean sauce
1/4 teaspoon sugar
1/2 teaspoon salt
1 cup water
1 1/2 tablespoons cornstarch

Steps:

Peel shrimp and devein. Rinse shrimp and mix with cornstarch and white wine in a bowl. Mix sauce ingredients except cornstarch and marinate ground pork for 15 minutes.
Add oil in wok and heat over medium-high heat. Stir in shrimp and cook for 4-5 minutes. Remove with a strainer and set aside. Reserve oil.
Reheat wok and add garlic. Cook until aromatic (1 minute), then add the mushrooms and the ground pork, stirring constantly until the color of the pork changes (3 minutes).
Simmer over medium heat (2 minutes). Combine cornstarch and 1/4 cup water and then add to pork mixture. Add shrimp back into the pork mixture. Cook until heated through (4 minutes).
Combine beaten eggs with salt. Clear a space in the pan by pushing everything to the sides and add the beaten egg mixture.
Allow to set and then scramble quickly (1 minute). Stir all together and serve hot over rice.

Nutrition Facts : Calories 679.5, Fat 46.4, SaturatedFat 9.8, Cholesterol 512.7, Sodium 3272, Carbohydrate 13.5, Fiber 0.8, Sugar 1.8, Protein 49.6

P F CHANG'S DYNAMITE SHRIMP

P F Chang's Dynamite Shrimp image

Make and share this P F Chang's Dynamite Shrimp recipe from Food.com.

Provided by Member 610488

Categories Cantonese

Time 35m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
8 ounces shrimp (buy the #36-40 sized ones)
7 baby carrots, halved lengthwise
1/2 cup water chestnut, sliced
24 snow peas
1 large scallion, white part 1/4-inch minced
1 large garlic clove, minced
2 tablespoons sherry wine
1 1/2 tablespoons sambal chili paste
1/4 teaspoon white pepper
2 teaspoons ground bean sauce
cilantro, chopped (garnish)
1 teaspoon cornstarch blended with 1 ounce water
2 tablespoons soy sauce
2 teaspoons sugar
2 ounces water
2 teaspoons white vinegar

Steps:

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 (1 minute). Add water chestnuts, snow peas and garlic. Saute briefly.
Add scallions. Add chili paste, ground white pepper, and ground bean sauce. When you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry.
Pour in the sauce mixture and let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds).
Serve along with steamed rice and garnish with cilantro.

Nutrition Facts : Calories 357.3, Fat 15, SaturatedFat 1.9, Cholesterol 142.9, Sodium 1687.8, Carbohydrate 23.4, Fiber 3.6, Sugar 10.2, Protein 19.6

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