preserved vegetables.INGREDIENTS | SERVES 4
1 teaspoon oil
½ teaspoon chili paste
½ teaspoon minced garlic
1½ teaspoons minced green onion
4 ounces cooked ground chicken
2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon granulated sugar
7 ounces chicken stock
2 teaspoons cornstarch
2 teaspoons water
¼ ounce cooked egg noodles
Bean sprouts
Julienned cucumbers
1. Heat a wok or large skillet, add oil, and sear the chili paste, garlic, and green onion for 5
seconds.
2. Add chicken, tossing and stirring for 10 seconds. Add all soy sauce, wine, oyster sauce,
sugar, and chicken stock. Simmer for 20 seconds.
3. In a small bowl, mix cornstarch and water and add to thicken the sauce.
4. Pour the sauce over a serving plate of hot noodles.
5. Garnish with bean sprouts and cucumbers.P.F. Chang's Firecracker Shrimp
Do you love that firecracker shrimp that you get in a Chinese restaurant? This recipe will be one
that you want to try.INGREDIENTS | SERVES 2