PF Chang's Chicken Lettuce Wraps Knock-Off Recipe (from the Food Network)

We made these twice a few weeks ago and they turned out pretty well. I don't know if they were AS good as PF Chang's, but they were still pretty delicious. We didn't take the time to make the noodles when we made it, but they are delicious in the real deal.


Ingredients
For the Chicken:
1 large egg white
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breasts, diced

For the Stir-Fry Sauce:
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch

For the Noodles:
2 bundles cellophane noodles
Peanut oil, for frying

For the Stir-Fry:
4 tablespoons peanut oil
3 cloves garlic, minced
1 teaspoon minced peeled ginger
1 jalapeno pepper, seeded and minced
4 scallions; 2 minced, 2 cut into 1-inch pieces
Kosher salt
1/4 teaspoon sugar
1/2 pound shiitake mushrooms,stemmed and diced
3/4 cup diced water chestnuts
Small lettuce leaves, for serving
Soy sauce, chili paste and/or hot mustard, for serving

Directions
Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.

Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.

Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.

Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.

Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping.

Read more at: http://www.foodnetwork.com/recipes/almost-famous-chicken-lettuce-wraps-recipe/index.html?oc=linkback

10 minute Thai Shrimp Curry Recipe

The wonderful thing about this recipe is that it literally takes 10 MINUTES--except for chopping up the veggies you want to put in it, of course (nobody ever seems to count that when they're saying how fast a recipe will take). It's seriously the easiest thing ever, and it tastes amazing, like you slaved for hours over it. The secret is finding the curry paste--it took me forever at the store the first time but now that I know what I'm looking for, it's easy. We are big fans of this, and we've used all different sorts of veggies and toppings when we've made it different times--chicken, sweet peas, baby corns, bamboo shoots, green beans, broccoli--anything works. Seriously, you need to try it.

ingredients:

1 teaspoon cooking oil2 tablespoons red curry paste12 ounces coconut milk1 red bell pepper, seeded and cut into strips6 ounces fresh mushrooms, sliced (I used Japanese King Trumpet Mushrooms)1/2 pound uncooked, peeled shrimp8 fresh basil leaves (optional)cooked rice, to serve

directions:

Heat a skillet over medium high heat, once hot add in the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Stir in the basil and serve over cooked rice.