Chow Mein Sauce

Ingredients #

Process #

1. Combine all.

Notes #

• 100 g sauce / 120 g dry noodle.

Fried Rice

Ingredients #

Process #

1. Heat 1½ tbsp oil (wok) or 2 tbsp oil (skillet) over high heat until smoking.
2. Add onion, garlic, bacon; cook ≈1½ min until bacon light golden.
3. Add frozen vegetables; cook ≈2 min until thawed and moisture evaporates.
4. Add rice and sauce; cook ≈1½ min until liquid evaporates.
5. Push rice aside; add ½ tbsp oil to empty space; add egg; scramble fully.
6. Add green onion; mix egg into rice; remove from heat; serve immediately.

Notes #

General Tso's Sauce

Ingredients #

Process #

1. Saute garlic, ginger.
2. Combine all in sauce pot.
3. Bring to boil, stirring vigorously until thickened slightly.

Notes #

Lo Mein Sauce

Ingredients #

Process #

1. Combine all in sauce pot.
2. Bring to boil, stirring vigorously until thickened.

Notes #

• Add salt only if using low sodium soy sauce.
• ALT: Omit corn starch, rinse noodles, add to a pan, boil off liquid on noodles

Orange Chicken Sauce

Ingredients #

Process #

1. Combine all in sauce pot.
2. Whisk until combined, dissolved.
3. Heat oil.
4. Add garlic, ginger, sambal.
5. Cook < 60 sec.
6. Cooking wine to deglaze.
7. Add sauce mixture to this pan.
8. Stir in cornstarch slurry.

Notes #

P. F. Chang's Dark Sauce

Ingredients #

Process #

1. Dissolve sugar, chicken base in water.
2. Heat if necessary.
3. Whisk in dry.

Notes #

• 60 ml water to 455g rice.

P. F. Chang's Honey Sauce

Ingredients #

Process #

1. Heat oil in pot, medium heat.
2. Add chilis, saute until dark.
3. Add garlic. saute briefly, < 60 sec.
4. Add remaining except vinegar.
5. Whisk to dissolve and combine.
6. Turn off heat, leave for ≈10 min.
7. Add vinegar, whisk to incorporated.
8. Strain out garlic and chilis.

Notes #

• 150 ml honey sauce + 1 tbsp water + 1 tbsp cornstarch.

P. F. Chang's Kung Pao Sauce

Ingredients #

Process #

1. Mix everything.

Notes #

P. F. Chang's Mongolian Beef Sauce

Ingredients #

Process #

1. Combine all in sauce pot.
2. Bring to boil, stirring vigorously.
3. Until thickened slightly.

Notes #

• Chicken base is chicken bullion powder OR refrigerated paste.
• This is basically a sweetened PF CHANG DARK SAUCE.
• Recipe:
• 55ML PF CHANG DARK SAUCE, 12.5 g sugar.

P. F. Chang's Spicy Chicken Sauce

Ingredients #

Process #

1. Combine all in sauce pot.
2. Bring to boil, stirring vigorously until thickened.

Notes #

• Chili crisp sediment is meant to be Huy Fong ground fresh chili paste.