P. F. CHANG'S RED SAUCE WON TONS
Ingredients:
8 won tons
Won Ton Filling
1/2 lb. shrimp, washed, peeled, deveined and finely minced
1/4 lb. pork, trimmed, finely minced
2 T. carrot, finely minced
2 T. green onion, finely minced
1 tsp. fresh ginger, minced
2 T. oyster sauce
1/4 tsp. sesame oil
Green onions to garnish
Cilantro leaves to garnish
Sauce
1 C. soy sauce
1 oz. white vinegar
1/2 oz. chile oil
1/2 tsp. chile paste
1 oz. granulated sugar
1/2 tsp. fresh garlic, minced
Sesame oil to taste
1 C. chicken stock
Combine shrimp and pork mixtures. Make sure the mixture is
smooth and not lumpy. If you have a food processor, use it for
the mix. With a small spoon, place a pea-size mound of meat
mixture into the won ton skin. Moisten the top and bottom
corners. Fold over and seal. Place on a plate, cover and place
in refrigerator until ready to serve.
Combine sauce ingredients and mix very well.
Prepare garnishes. Have a soup pot filled with chicken stock.
Bring to a boil, then lower to a slight boil. Heat the entire batch
of sauce. Return to serving container.
Cook won tons in boiling chicken stock for approximately
2 minutes or until won tons float to the surface. Cook until skins
are soft. With a strainer, remove won tons into soup bowl.
Mix sauce well. Heat the sauce briefly or keep it hot by the
steamer. Remember to mix sauce well before you ladle it over the
won tons, then ladle 1 ounce of sauce over the won tons. Garnish
with green onions and cilantro and serve.
B-man
