½ cup julienned carrots
2 medium diced tomatoes
1 bunch sliced green onions
1/3 cup shallots
¼ bunch roughly chopped cilantro
1 quartered lime
1 teaspoon sesame oil
1. In a bowl, combine all the ingredients for the sauce, mix well, and set aside.
2. Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes. Drain, then
rinse under rapid running hot water for 1 minute, and drain well again. Toss noodles with 2
tablespoons of canola oil and set aside.
3. In a hot wok, stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2
minutes.
4. Add garlic, cabbage, carrots, and tomatoes and stir-fry for 1 minute.
5. Add noodles and stir-fry 1 minute more.
6. Add 1 cup vinegar mixture and stir-fry until ingredients are well incorporated, about 2
minutes. Add onions, shallots, cilantro, lime juice and sesame oil and toss briefly.P.F. Chang's Spare Ribs
One of the most popular dishes on P. F. Chang's appetizer menu is the spare ribs that come
slathered with an Asian barbecue sauce.INGREDIENTS | SERVES 2
1 cup ketchup
1 cup light corn syrup
½ cup hoisin sauce
½ cup water
1/3 cup packed light brown sugar
2 tablespoons minced onions
1 tablespoon rice vinegar
12–16 cups water