5. Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and
sauté for 3–4 minutes, or until the shrimp starts to turn light brown. Strain the shrimp out of
the oil with a slotted spoon or spider and dump the oil.
6. Place the shrimp back in the wok along with the lemon slices and sauté for 1 minute, then
add the sauce. Toss to coat the shrimp thoroughly. Cook for another minute or so, until the
sauce thickens.
7. As the shrimp cooks, in a separate medium saucepan, heat up 1 teaspoon of oil. Cut the
green part of the onions into 3′′ lengths. Add them with the bean sprouts to the hot oil, along
with a dash of salt and pepper. Sauté for 2 minutes, until onions begin to soften.
8. Build the dish by pouring the onions and sprouts onto a serving plate. Pour the shrimp over
the veggies, and serve.P.F. Chang's Mongolian Beef
Mongolian beef is a dish served in Chinese restaurants consisting of sliced beef stir-fried with
vegetables.INGREDIENTS | SERVES 4
2 teaspoons vegetable oil
½ teaspoon minced ginger
1 tablespoon chopped garlic
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
1 pound flank steak
¼ cup cornstarch
1 cup vegetable oil
2 large green onions
1. To make the sauce, in a medium saucepan over medium heat, heat 2 teaspoons of vegetable
oil. Add the ginger and garlic, then quickly add the soy sauce and water.
2. Dissolve the brown sugar, then raise the heat to about medium and boil for 2–3 minutes, or
until the sauce thickens. Remove it from the heat.
3. Slice the steak against the grain into ¼ ′′ thick bite-size slices. Dip the pieces into the
cornstarch to apply a very thin dusting to both sides of each piece of beef. Let sit for about