P. F. Chang's China Bistro Cantonese Stir Fry Sauce

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

Notes
1) Very concentrated. Use sparingly when stir frying vegetables or tossing with noodles.
2) Recipe doubles.
3) Refrigerates well, up to a month.
4) Stir thoroughly before using.

Servings: 4

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

8 ounces bean threads (a.k.a. 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.

Servings: 4

P. F. Chang's China Bistro Szechwan Chicken Chow Fun 4 ounces ground chicken (cooked) 14 ounces chow fun noodles (wide rice noodle that is sold fresh in 16 ounce to 32 ounce packages at most Oriental markets) 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. Servings: 2   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 pith 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 Coconut-Curry Vegetables Borrowing the flavors of South East Asia, this is a delicious stir-fry of vegetables available year-round. Use a milder or hotter curry powder to vary the spice. For a really saucy dish to serve over rice or noodles double the sauce ingredients and the cornstarch mixture. 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.