Restaurants and other food serving facilities offer meals and flavors from around the world, using perfected formulas and methods to achieve just the right taste every time. Some people want to bring these dishes into their own home by learning how to make them themselves. One representation of popular Chinese food is in PF Chang recipes, which can be a great teacher to those interested in crafting their own China-inspired delicacies.
With an interesting contrast between crisp vegetable and juicy meat, Lettuce Wraps make an aesthetically pleasing dish with an easily customized serving size. Romaine lettuce leaves are the model choice for the outer wrap due to their strength when rolled to serve. The filling itself is chicken chunks that have been allowed to marinate in ginger and soy sauces for a few hours, then cooked with citrus and hoisin sauce to produce extra flavor.
Though there are many Chinese dishes that involve noodles, the unique feature within each is the combination of sauce, spice, and meat that compliment the particular noodle texture. Dan Dan Noodles rest on the more spicy end of the spectrum, featuring garlic, various peppers, and diced onion. After softening these ingredients, wine and ground chicken are added to make a complete sauce that can then be poured directly on a serving of noodles.
Cooking Mongolian Beef involves a process designed to flavor and coat strips of the meat in a frying pan using various sauce. To maintain the meat original flavor, it is first seared with a high flame on both besides before adding the other ingredients. Once it has browned properly on the edges, soy sauce, sugar, sesame oil, diced bits of garlic are mixed in and cooked until there is no fluid left surrounding the meat.
Kung Pao Shrimp is dependent on the namesake Kung Pao sauce and a variety of spices which are to be sauteed in it. First, red pepper, chile pods, garlic, and green onion are softened in a liquid mixture with the famous sauce. After whole, deveined shrimp have been warmed separately and coated in oil, they can be added into the frying pan and tossed with signature toppings.
A mild, popular side dish in many Chinese restaurants is Fried Rice, which can be used as a filling way to cool the taste-buds after eating, for example, Kung Pao Shrimp. Commonly made with egg, tiny shrimp, peas, and finely chopped carrots, Fried Rice can have greater or lesser amounts of seasoning to give it its own unique flavor. Mustard powder, ginger, and molasses are tossed in a pan with the vegetables, meat, and rice to brown the ingredients and give them a mild yet welcoming taste.
Many people believe Wonton Soup is a highly complex meal to make from scratch, but by following the recipe one step at a time, it will prove to be less daunting. The mixture that goes inside the sticky wonton wrappers consists of pork, or shrimp if preferred, brown sugar, sherry for cooking, and ginger to help define the flavor. A chicken stock broth must be boiled and mixed with soy sauce and rice wine to form a complete soup and soften wontons before serving.
Though Chinese dishes may at first seem imposing, their ingredients tend to be a simple mixture of meat, vegetables, and sauces. The real secret to making these entrees and appetizers correctly is in the cooking and soaking methods used during preparation. With PF Chang recipes as inspiration, many more people will be able to customize their own dishes and learn how to make professional Chinese inspired meals.