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Now that the colder weather is upon us, it’s a great time to incorporate hot and tasty soups into our meals. Today’s secret recipe will show you how to prepare P.F. Chang’s hot and sour soup at home.
This soup is quick and easy to prepare and makes a great first course. This recipe calls for wood ear mushrooms which are available dried at many supermarkets. If you have trouble locating them, you can use Shiitake mushrooms instead.
New Secret Recipe
P.F. Chang’s Hot and Sour Soup
6 oz. chicken breasts, cut into thin strips
1 quart chicken stock
1 C. soy sauce
1 tsp. white pepper
6 oz. bamboo shoots, cut into strips
6 oz. wood ear mushrooms, cut into strips
1/2 c. cornstarch
1/2 C. water
2 eggs, beaten
4 oz. white vinegar
6 oz. silken tofu, cut into strips
Cook chicken strips till done. Set aside.
Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick.
Add eggs while stirring and cook for 30 seconds or until eggs are done.
Turn off heat. Add vinegar and tofu. Spoon into bowls and enjoy!
Until Next Time… Be Well!
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Hope you are having a great week.
I have a delicious secret recipe with some Asian flavors for you to try. This recipe comes from the kitchens of P.F. Chang’s and you will be surprised how easy it is to prepare this dish at home.
I love this recipe because it is so versatile and I usually already have most of the ingredients in my kitchen. If you are not in the mood for chicken, then you can substitute beef or shrimp.
New Secret Recipe
1 pound chicken
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon dry chili flakes
3 tablespoons soy bean oil or vegetable oil
2 heads romaine lettuce, cleaned
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 ounce scallions, sliced thin
2 tablespoons soy sauce
Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soy bean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Let marinate in refrigerator for 2-4 hours.
Mix together the citrus juices, soy, and hoisin sauce with a whisk.
Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each ‘spear’ and running under clean cold water.
Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
Coat a very hot sauté pan lightly with soy bean oil. Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown, about 2 1/2 minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to “burn”, but that is the carmelization and where all the flavor comes from.
Add 1/2 of the citrus soy mixture to the sauté pan and coat well.
Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how “wet” you want your mixture. Spoon chicken onto a plate.
Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!
Source: P.F. Chang’s
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Ready In: Less than 30 minutes
4 ounces ground chicken (cooked)
14 ounces chow fun noodles (wide rice noodle)
2 teaspoons minced scallions
1 teaspoon minced garlic
1 teaspoon chili paste
1 teaspoon Szechwan preserved vegetables (can be found at Asian market)
2 teaspoons shredded black fungus mushrooms
1 teaspoon Sesame oil
3 teaspoons soy sauce
2 teaspoons vinegar
2 teaspoons sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 teaspoons water
Separate the chow fun noodles and cover with plastic wrap until ready for use.
Heat the wok and add 2 teaspoons vegetable oil.
Stir fry garlic and chill paste for about 6 seconds.
Add ground chicken and stir fry with garlic and chill paste.
Add black fungus mushrooms and sauce stir-fry for about 10 seconds.
Separate the noodles and mix into the wok a handful at a time.
Continue cooking for 2 to 4 minutes or until the noodles are hot.
Mix in sesame oil before serving.
Serve on plates. Garnish with Szechwan preserved vegetables and minced scallions.
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