P F Changs China Bistro Firecracker Shrimp Recipe copycat
From coffeebean53 17 years agoIngredients
- 2 tablespoons canola oil shopping list
- 8 ounces 36-40 shrimp shopping list
- 7 baby carrots, halved lengthwise shopping list
- 1/2 cup water chestnut slices shopping list
- 24 snow peas shopping list
- 1 large scallion - white part - 1/4-inch minced shopping list
- 1 large garlic clove, chopped fine shopping list
- 2 tablespoons sherry shopping list
- 1 tablespoon sambal chili paste shopping list
- 1/4 teaspoon ground white pepper shopping list
- 2 teaspoons ground bean sauce shopping list
- cilantro (for garnish) shopping list
- ***cornstarch slurry*** shopping list
- 1 teaspoon cornstarch shopping list
- blended with shopping list
- 1 ounce water shopping list
- ***Sauce*** shopping list
- 2 tablespoons soy sauce shopping list
- 2 teaspoons sugar shopping list
- 2 ounces water shopping list
- 2 teaspoons white vinegar shopping list
How to make it
- 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.
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