Kopy Kat Recipes - P

Pizza Hut Paper Thin Crust Pizza

2 cups water
1/2 teaspoon yeast (proofed in water)
4 cups flour
3 tablespoons olive or vegetable oil, plus oil for pans
1 1/2 cups cake flour
2 teaspoons salt

Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.

Preheat oven to 550 degrees. Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)

For regular pizza, add your toppings and bake for 10 minutes.

However, since this particular recipe was meant for light toppings, you'll need to oil the crust, then prick it with a fork and pre-bake for 3 minutes.

Now remove from oven, add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown. Makes 2 pizzas

Porky's Drive-In Chili

1 pound lean ground beef
1 cup diced onion
1 teaspoon salt
2 teaspoons black pepper
1 tablespoon plus 1 teaspoon chili powder
4 pounds canned diced tomatoes
2 1/2 cups catsup
2 pounds canned kidney beans, drained

In large heavy-bottom pot, brown hamburger, salt and onions. Add pepper, chili powder, diced tomatoes and catsup. Simmer over low heat for 1 hour. Add kidney beans. Heat until warm. Makes 4 to 6 servings.

P. F. Chang's China Bistro Szechwan Chicken

4 ounces ground chicken (cooked)
14 ounces chow fun noodles
2 tablespoons minced scallions
1 teaspoon minced garlic
1 teaspoon chili paste
1 teaspoon Szechwan preserved vegetables
2 tablespoons shredded black fungus mushrooms

Sauce
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons granulated sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 tablespoons water

Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 teaspoons vegetable oil. Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste.

Add black fungus mushrooms and sauce stir-fry briefly. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil. Serve into bowls or plates. Garnish with Szechwan preserved vegetables and minced scallions. Makes 2 servings

Psycho Suzie's Motor Lounge Mini Mex Rolls

1 chicken breast, cooked and finely chopped
1/4 cup taco seasoning
1/2 cup water
1 1/2 cups shredded pepper Jack cheese
1/2 cup diced roasted red pepper
1/2 cup chopped pickled jalapenos
1/2 cup corn
1 scallion, chopped
1/2 cup black beans
1 egg
2 tablespoons water
Wonton or egg roll wrappers
Canola oil, for frying

Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside.

Combine the cheese, red peppers and jalapenos in a blender until finely chopped. Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture. Combine well and set aside.

Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you're using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle.

Place 2 heaping tablespoons of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal.

Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees until they float. Remove and drain, and allow to cool for several minutes before serving. Makes 10 to 12 rolls

P.F. Chang's Spicy Chicken

10 ounces chicken breast
Potato starch
Canola oil

3 tablespoons oil back into hot wok
1 teaspoon garlic
1/4 cup green onions
1 teaspoon chili paste
1 ounce house white sauce (chicken stock with a touch of oyster sauce)
1 ounce Chang's Sauce (sugar and vinegar combined)
2 teaspoons sesame oil
1 tablespoon cornstarch

Diced chicken breast lightly coated with potato starch. Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.

Add oil back into hot wok, garlic*, green onions, chili paste, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles. Add spices to taste. Makes 4 servings

P.F. Chang's Spicy Chicken

10 ounces chicken breast
Potato starch
Canola oil
3 tablespoons oil back into hot wok
1 teaspoon garlic
1/4 cup green onions
1 teaspoon chili paste
1 ounce house white sauce (chicken stock with a touch of oyster sauce)
1 ounce Chang's Sauce (sugar and vinegar combined)
2 teaspoons sesame oil
1 tablespoon cornstarch

Diced chicken breast lightly coated with potato starch. Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.

Add oil back into hot wok, garlic, green onions, chili paste, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles. Add spices to taste. Makes 4 servings

P.F. Chang's Roasted Chicken Cantonese Style

1 (4 pound) whole fresh chicken
4 ounces ginger root
2 tablespoons five spice powder
3 green onions (whole)
5 star anise
3 ounces ground bena sauce
1 orange peel

Chicken Bath
3 tablespoons baking soda
4 cups water

Glaze
2 tablespoons honey
3 tablespoons white vinegar

Rinse and clean cavity of chicken. Peel and dice fresh ginger root. Mix together diced ginger, five spice powder, green onion, star anise, ground bean sauce and orange peel. Fill cavity of chicken with mixed ingredients. Then truss the chicken with a skewer. Hang the chicken on hook in refrigerator. "Bath" the chicken with water and baking soda. Brush with honey and vinegar.

Hang the chicken in the refrigerator for three days, brushing twice daily with honey and vinegar. Bake at 325 degrees for 1 1/2 to 2 hours, until 165 to 170 internal degrees. Cut and serve.

P. F. Chang's China Bistro Firecracker Shrimp

2 tablespoons canola oil
8 ounces 36-40 shrimp
7 baby carrots, halved lengthwise
1/2 cup water chestnut slices
20 to 24 snow peas (china peas)
1 large scallion - white part - 1/4-inch minced
1 large garlic clove, chopped fine
2 tablespoons sherry
1 tablespoon sambal chili paste ("Rooster" label)
1/4 teaspoon ground white pepper
2 teaspoon ground bean sauce
Cilantro (for garnish)
Cornstarch slurry (1 teaspoon cornstarch blended with 1 ounce water)

Sauce
2 tablespoons soy sauce
2 teaspoons granulated sugar
2 ounces water
2 teaspoons white vinegar

Assemble sauce ingredients and put aside. Heat a large sauté pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots, sauté until the color of carrots brightens. Add shrimp and stir fry until about halfway cooked. Add water chestnuts, snow peas and garlic. Sauté 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). Servewith steamed rice on platter or in large bowl, garnish with cilantro. Makes 2 servings

P. F. Chang's China Bistro Kung Pao Shrimp

1/2 teaspoon minced garlic
3 ounces Kung Pao sauce
1/2 teaspoon McCormick Crushed Red Pepper
8 ounces shrimp
1 tablespoon chopped green onion
5 whole chile pods
Sesame oil

Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook. Carefully pour shrimp and oil onto oil skimmer. Stir fry chile pods and onions; add garlic and Kung Pao sauce. Add shrimp, toss, and add peanuts and chile flakes.

P.F. Chang's China Bistro Garlic Noodles

3 teaspoons minced garlic
3 teaspoons granulated sugar
2 tablespoons white vinegar
1 1/2 teaspoons red chile flakes
2 tablespoons canola oil
1 pound fresh Chinese noodle or vermicelli
1/2 teaspoon sesame oil
4 ounces Cantonese stir fry sauce
1 Japanese cucumber or English cucumber
2 tablespoons chopped cilantro

Cantonese Stir Fry Sauce
3/4 cup water
1 tablespoon chicken base powder (no MSG)
1 tablespoon granulated sugar
2 tablespoons shaohsing wine or sherry
1 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch

Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro. Wash cucumber. Slice diagonally into 1/4" thick slices. Slice into strips. Set aside. Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.)

Add sugar and vinegar. Add noodle to wok, stirring and tossing to mix until noodle is heated through. Place on plates and surround with cucumber strips.

Note: Chinese noodle is available fresh frozen, and can be cooked like any fresh pasta. Bring water to boil, and noodles, separate. Drain and shock in cold water. Toss with salad oil. Uncooked fresh pasta can be frozen indefinitely.

P.F. Chang's China Bistro Lemon Pepper Shrimp

1 dozen shrimp, peeled and cleaned
Cornstarch or potato starch
Canola oil for frying
Half a lemon, cut into thin slices
Assorted vegetables cut into thin strips

Black Pepper Sauce
1 ounce table black pepper
1 ounce garlic
4 ounces tomato ketchup
2 ounces soy sauce
1 1/2 cups chicken stock
3 ounces granulated sugar

Combine sauce ingredients and set aside. Lightly coat shrimp with starch. Fry in 3 inches of oil until lightly browned. Make sure the oil is hot before you put the shrimp in. You can test the oil by dropping a piece of green onion into the oil. If the onion bubbles and rises to the surface, the oil is ready. After frying the shrimp, set them aside.

In a hot wok, stir fry your favorite vegetables in approximately a tablespoon of oil. Do not overcook. After the vegetables are heated, set them aside.

In the same wok, stir fry the lemon pieces. When the lemon pieces are hot (about 2 minutes), add the shrimp back into the wok. Add as much of the pepper sauce to the shrimp as you like. Pour the shrimp, lemons and sauce over the vegetables. Makes 4 servings

P.F. Chang's China Bistro Shrimp Dumplings

1 pound peeled and deveined medium shrimp, washed and dried
2 tablespoons minced fine carrot
2 tablespoons minced fine green onion
1 teaspoon minced fresh ginger
2 tablespoons oyster sauce
1/4 teaspoon sesame oil
1 package wonton wrappers

Sauce
1 cup soy sauce
1 ounce white vinegar
1/2 teaspoon chile paste
1 ounce granulated sugar
1/2 teaspoon minced fresh ginger
Sesame oil to taste
1 cup water
1 tablespoon cilantro leaves

Take 1/2 pound of the shrimp and mince fine in a food processor. Take the other 1/2 pound and small dice. Combine remaining ingredients. With a small spoon, place approximately 1/2 ounce of the mixture into the skin. Moisten the outside edge.

Fold corner to corner (opposite) and seal. The top should look like a cross. Place on a plate covered in refrigerator until ready to serve. Combine sauce ingredients and mix very well. Prepare garnishes.

Have a soup pot filled with water. Bring to a boil, then down to a slight boil. Line the bottom of a Chinese steamer with a light coat of vegetable oil or a nonstick spray. Place dumplings in steamer.

Cover and steam for 7 to 10 minutes. Dumplings should be firm with an internal temperature of 160 degrees. Serve in steamer or remove to serving plate. Place 2 ounces of sauce in a small dish or bowl. Makes 4 servings

P.F. Chang's Stir-Fried Spicy Eggplant

1 pound eggplant, peeled, cut into 1-inch dice
1 teaspoon garlic
1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste
Canola oil for deep-frying

Spicy Sauce
2 tablespoons vegetarian oyster sauce (or substitute oyster sauce)
2 tablespoons Lite soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste (Sambal Oleck preferred)
1/2 teaspoon ground bean sauce (Koon Chun preferred)
1/2 teaspoon sesame oil

Combine all Spicy Sauce ingredients and mix well. In a wok, deep-fry eggplant at 350 degrees for 1 minute. Remove eggplant and drain on paper towels.

Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately. Makes 2 servings

P. F. Chang's China Bistro Cellophane Noodle Salad

8 ounces bean threads (cellophane noodles)
1/2 pound cooked, peeled and deveined shrimp
Julienned green onions, carrots and cucumber for garnish
Chopped cilantro for garnish

Dressing
6 tablespoons soy sauce
6 tablespoons rice vinegar
2 tablespoons oyster sauce
6 teaspoons chili garlic sauce
3 teaspoons sesame oil
2 teaspoons granulated sugar

Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lengths. Cook in a medium pot of boiling water for one minute. Drain, cool and pat dry. Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on individual plates or a serving platter.

Garnish with shrimp; julienned green onions, carrots and cucumber; bean sprouts and chopped cilantro. Makes 4 servings

P.F. Chang's China Bistro Chili-Orange Chilled Noodles

For noodles
2 ounces chili-orange sauce (see recipe below.)
10 ounces thin egg noodles
4 tablespoons bean sprouts
3 tablespoons carrots, finely shredded
2 tablespoons scallion rings
2 tablespoons cilantro, chopped
3 tablespoons roasted peanuts, chopped

For sauce
2 cups chili oil
2 cups black soy sauce
2 cups cider vinegar
1 1/3 cups granulated sugar
1/4 cup plus 2 tablespoons kosher salt
Zest from 6 fresh oranges, finely grated with no white pits

For chili-orange sauce: Place all ingredients in a blender for 30 seconds.

For chili-orange chilled noodles: Cook noodles until al dente. Shock in generous amounts of ice water, turning by hand to speed chilling. Drain very well. Coat lightly with sesame seed oil. Blanch bean sprouts for 10 seconds in boiling water (no salt). Chill in ice bath and drain before using.

Make chili-orange sauce. Shake thoroughly. In a clean bowl, add noodles and 2 ounces sauce. Toss. Add bean sprouts and carrots. Toss. Add additional ounce of sauce if needed. Don't over apply sauce. The mix should not be soupy.

Using a chilled large noodle bowl, mound in the center of the bowl. Lightly garnish with chopped peanuts, scallion rings and chopped cilantro. Ingredients can be purchased at local Asian market.

P.F. Chang's China Bistro Lettuce Chicken Wraps

8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons soy sauce
2 teaspoons water
Salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tablespoons vegetable oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chiles (optional)
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

P.F. Chang's China Bistro Cooking Sauce
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch

Iceberg lettuce leaves ( I tried the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce)

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 tablespoons oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.

Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll. Makes 1 serving

P. F. Chang's China Bistro Dan Dan Noodles

Noodles
1 teaspoon oil
1/4 ounce green onion, minced
1/2 teaspoon garlic, minced
1/2 teaspoon chile paste
4 ounces ground chicken, cooked
1/4 ounce egg noodles, cooked
Cornstarch

Liquid Mixture
2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon granulated sugar
7 ounces chicken stock

Heat wok or large skillet, add 1 teaspoon oil and sear the chile paste, garlic and green onion for 5 seconds, using caution to avoid inhaling the direct fumes. Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds.

Add a "slurry," equal parts of cornstarch and water mixed together (a teaspoon or two of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.

Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers. Makes 4 servings

P.F. Chang's China Bistro Chicken

4 whole chicken breasts
1 teaspoon fresh minced ginger
2 teaspoons fermented black beans
3 tablespoons minced scallions (white part only)
4 ounces Peking Stir Fry sauce (see recipe below)
12 ounce unseasoned chicken stock
1/2 teaspoon minced garlic
1/2 teaspoon granulated sugar
Dash of white pepper

Cut whole chicken breasts in half so you have 8 breast filets. Cut all breast filets on a bias. Marinate with one (1) egg, 2 tablespoons canola oil and 1 tablespoon cornstarch. Heat wok until very hot. Add oil, then chicken and cook until opaque all over. Strain and remove excess oil from wok.

Add ginger, scallion and stir fry. Add chicken and garlic. Then add Peking stir fry sauce and add chicken stock. Add sugar, then a dash of white pepper. Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your liking.

Peking Stir Fry Sauce
1/2 cup water
2 tablespoons shaohsing wine or sherry
2 tablespoons mushroom soy sauce
2 tablespoons oyster sauce
1 teaspoon granulated sugar
1 tablespoon cornstarch

Mix ingredients together until cornstarch is incorporated. Stir well before using.

Note: Makes 6 ounces. Can be doubled or quadrupled. Will keep for one month refrigerated. Sauce can be customized with chili paste, ginger, garlic or star anise to suit tastes. Makes 4 servings

P.F. Chang's China Bistro Red Sauce Wontons

8 won tons

Won Ton Filling
1/2 pound shrimp, washed, peeled, deveined and finely minced
1/4 pound pork, trimmed, finely minced
2 tablespoons carrot, finely minced
2 tablespoons green onion, finely minced
1 teaspoon fresh ginger, minced
2 tablespoons oyster sauce
1/4 teaspoon sesame oil
Green onions to garnish
Cilantro leaves to garnish

Sauce
1 cup soy sauce
1 ounce white vinegar
1/2 ounce chile oil
1/2 teaspoon chile paste
1 ounce granulated sugar
1/2 teaspoon fresh garlic, minced
Sesame oil to taste
1 cup chicken stock

Combine shrimp and pork mixtures. Make sure the mixture is smooth and not lumpy. If you have a food processor, use it for the mix. With a small spoon, place a pea-size mound of meat mixture into the won ton skin. Moisten the top and bottom corners. Fold over and seal. Place on a plate, cover and place in refrigerator until ready to serve.

Combine sauce ingredients and mix very well. Prepare garnishes. Have a soup pot filled with chicken stock. Bring to a boil, then lower to a slight boil. Heat the entire batch of sauce. Return to serving container. Cook won tons in boiling chicken stock for approximately 2 minutes or until won tons float to the surface.

Cook until skins are soft. With a strainer, remove won tons into soup bowl. Mix; sauce well. Heat the sauce briefly or keep it hot by the steamer. Remember to mix sauce well before you ladle it over the won tons, then ladle 1 ounce of sauce over the won tons. Garnish with green onions and cilantro and serve. Makes 4 servings

P.F. Chang's China Bistro Singapore Street Noodles

Singapore Sauce
2 tablespoons white vinegar
1/4 cup curry powder
1 pinch turmeric (optional)
1/4 cup lite soy
1 cup vegetarian oyster sauce
1/4 cup Sriricha chili sauce
1/4 cup ketchup

2 gallons water
1 pound rice stick noodles
4 tablespoons canola oil
8 ounces medium-size shrimp
8 ounces chicken, julienned
1 tablespoon garlic, chopped
1 cup cabbage, julienned
1/2 cup carrots, julienned
2 medium tomatoes, diced
1 bunch scallions, green parts, cut 2 inches long
1/4 bunch cilantro, roughly chopped
1 teaspoon sesame oil
1/3 cup fried shallots
1 lime, quartered

Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.

Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons canola oil; set aside.

In a hot wok stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute.

Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly. Garnish with fried shallots and a lime wedge. Makes 4 servings.

P.F. Chang's China Bistro Shrimp Fried Rice

1/4 teaspoon ground superfine mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 tablespoons lite soy sauce (more added at table as desired)
Canola cooking spray
1/3 cup egg substitute
Salt and pepper to taste (optional)
4 teaspoons canola oil
1 1/2 cups tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside. Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out.

Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.

Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute.

Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired. Makes 2 servings

P.F. Chang's Steamed Halibut with Chili Lime Dressing

Juice of 2 limes
1/2 teaspoon kosher salt
2 teaspoons granulated sugar
1/2 teaspoon oyster sauce
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
1/4 teaspoon Sriracha chili sauce (or substitute 1/8 teaspoon Tabasco)

For Fish
10 ounces halibut filet (or other white fish)
2 Roma tomatoes, 1/8-inch slice
Chili Lime Dressing
3 ounces mint, rough chop
1 tablespoon Thai basil, rough chop
1 tablespoon cilantro, rough chop
2 tablespoons fried shallots (1/8-inch slice fresh shallots, deep fry at 350 degrees until golden brown)
1 tablespoon pickled red chiles, minced (optional)

Place limes, salt, sugar, oyster sauce, garlic, ginger and chili sauce in blender and puree until smooth.

To Prepare Fish: Steam fish fillet for 9-11 minutes. Fan out tomato and cucumber slices in a circle on a dan-dan bowl.

Place steamed fish on top of tomatoes and cucumbers. Drizzle Chili Lime Dressing over fish. Sprinkle herbs over entire dish. Sprinkle fried shallots over entire dish. Sprinkle pickled red chiles over entire dish.

P. F. Chang's China Bistro Steamed Fish

Dash of salt
Dash of white pepper
1 teaspoon sesame oil
3 slices ginger, smashed
3 stalks green onions, smashed

Garnish
2 tablespoons green onions, julienned
2 tablespoons fresh ginger, peeled and julienned
1 ounce hot (temperature) oil
2 ounces sauce (see recipe below)

Sauce
8 ounces soy sauce
10 ounces chicken stock
2 ounces granulated sugar
Cilantro sprigs

Top fish with above ingredients before steaming. Cook fish 7 to 10 minutes, making sure fish doesn't overcook.

Remove fish to serving plate. Cover with ginger and green onions. Spread the heated oil over the top to sizzle into the vegetables and fish. Distribute the sauce over the fish. Garnish with cilantro sprigs. Mix soy sauce, chicken stock and sugar. Makes 4 servings

P.F. Chang's China Bistro Coconut-Curry Vegetables

1 small onion, cut into 3/4 inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
4 ounces (3 cups) broccoli
1 cup thinly sliced carrots or whole sugar snap peas

Coconut-Curry Sauce
1/2 cup canned coconut milk
2 tablespoon soy sauce
1/2 teaspoon curry powder
1 1/2 to 2 tablespoons packed brown sugar
2 teaspoons unseasoned rice vinegar or cider vinegar
2 teaspoons canola oil
2 teaspoons cornstarch dissolved in 1 1/2 tablespoons cold water

Separately blanch the broccoli and carrots (or sugar snap peas) until tender-crisp in plain boiling water. Drain and rush under 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, about 3 to 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 it 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 are doubling the sauce).

Add the sesame oil and toss to mix. Serve with rice, noodles or a warm loaf of bread. Serves 2 to 4 people. Look for Chaokah brand, sold in Asian groceries. Be sure to stir well to incorporate the solids before using.

P.F. Chang's China Bistro Temple Longbeans

4 cups (6 to 8 ounces) Chinese long beans, cut into 3-inch lengths
4 ounces five-spice pressed tofu, cut into thin slices
1/2 cup finely julienned carrot
1 cup Chinese yellow chives, cut into 3-inch lengths

Temple Sauce
1/4 cup vegetarian oyster sauce
1/2 teaspoon soy sauce
1/4 to 1/2 teaspoon granulated sugar
1/2 cup hot water
2 teaspoons canola oil
2 teaspoons cornstarch dissolved in 1 1/2 tablespoons cold water
Several drops Japanese sesame oil (optional)

Separately blanch the long beans and carrots until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.

Combine the Temple Sauce ingredients. Taste and adjust the soy sauce and 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 long beans, carrots and tofu. Stir-fry until hot, about 2 minutes.

Stir the sauce and add it to the pan. Bring it to a simmer, tossing to bathe the veggies. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds. Shower in the chives, stir to blend, then turn off the heat. Add the sesame oil and toss to mix. Serve with steamed rice. Serves 2 to 4 people.