"Recipes from the Chef's Kitchen"

P.F. Chang's China Bistro

TYSONS GALLERIA
1716 M International Drive,
McLean, Virginia 22102
Telephone (703) 734-8996

 Chef Robert Hile

Mix:
1) 1 lb. peel and devein medium shrimp, washed and dried.
2) 2 TB. Minced fine carrot
3) 2 TB. Minced fine green onion
4) 1 tsp Minced fresh ginger
5) 2 Tbs. Oyster sauce
6) 1/4 tsp. Sesame oil
7) Wonton Wrappers - 1 pkg.

Sauce Ingredients:
1) 1 cup - Soy sauce
2) 1 oz. - White vinegar
3) 1/2 tsp. chill paste
4) 1 oz. - sugar
5) 1/2 tsp. - minced fresh ginger
6) Sesame oil to taste
7) 1 cup water
8) 1 Tbs. Cilantro Leaves

Procedure:
1) Take 1/2 lb. of the shrimp and mince fine in a food
     processor. Take the other 1/2 lb. and small dice.
     Combine rest of ingredients.
2) With a small spoon, place approximately 1/2 oz. 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.
3) Combine sauce ingredients and mix very well.
4) Prepare garnishes.

For Service:
1) Have a soup pot filled with water. Bring to a boil,
     then down to a slight boil.
2) Line the bottom of a Chinese steamer with a light coat
     of vegetable oil or a non-stick spray.
3) Place dumplings in streamer. Cover and steam for
     7 to 10 minutes. Dumplings should be firm with an
     internal temperature of 160 degrees.
4) Either serve in steamer or remove to serving plate.
5) Place 2 oz. of sauce in a small dish or bowl.

Szechwan Chicken Chow Fun

Ingredients:
1) 4 oz. Ground chicken (cooked)
2) 14 oz. Chow fun noodles (wide rice noodles are sold
     fresh in 16 oz. to 32 oz. packages at most oriental
     markets.)
3) 2 Tbs. minced scallions
4) 1 tsp. Minced garlic
5) 1 tsp. Chili Paste
6) 1 tsp. Szechwan preserved vegetables
7) 2 Tbs. shredded black fungus mushrooms.

Sauce Ingredients:
1) 2 tbs. soy sauce
2) 2 tbs. vinegar
3) 2 tbs. sugar
4) 1 tsp. Oyster sauce
5) 1 tsp. Mushroom soy sauce
6) 2 Tbs. water

Procedure:
1) Separate the chow fun noodles and cover with plastic
     wrap until ready for service.
2) Heat wok and add 2 tsp. Vegetable oil. Stir fry garlic
     and chill paste for 5 to 7 seconds.
3) Add ground chicken sear with garlic and chill paste.
4) Add black fungus mushrooms and sauce stir-fry briefly.
5) Separate the noodles and drop into the wok while you
     are mixing a handful at a time.
6) Continue cooking until the noodles have absorbed all
     the flavors and are hot.
7) Finish with sesame oil.
8) Serve into bowls or plates.
9) Garnish with Szechwan preserved vegetables and
     minced scallions.