Casa Del Lago Stir-Fried Vegetables with Fussili Pasta

2 T. Extra Virgin Olive Oil
2 Medium Zucchini
2 Medium Yellow Squash
1 Medium Red Bell Pepper
1/8 Wedge Red Cabbage
1 T. Minced Garlic
6 Green Onions

Stir-fry Marinade:
1/4 C. Soy Sauce
1 T. Ginger (minced)
1/8 C. Maple Syrup
1/2 C. Water (Sherry wine may be used)
1 T. Corn Starch
1/2 t. Red Chili Flakes

Pasta Preparation:

In 4 quarts of boiling water, add 1 T. Salt, 2 T. Corn Oil, and 1 pound of Fussili Pasta.
Boil for approximately 7-9 minutes, until tender.

Drain and toss with 2 T. Extra Virgin Olive Oil. Keep pasta warm.

Marinade Preparation:

Stir all ingredients together, set aside.

Vegetable preparation:

Slice vegetables in creative shapes, such as angle, julienne, circles, half moon, thin strip, thick strip.
This will make them more appealing for your guests.

Pre-heat a skillet on medium-high heat. Add the olive oil and heat.

Add the garlic and carrots, cook for 1 minute. Add remaining vegetables, except the green onions, and cook for 3 minutes.

Finally, stir the marinade and pour over the vegetables and let them cook for 2 minutes. Finish by adding the green onions.

Mix well.

Serves 4.

Crystal Garden Beef and Pea Pods

1 egg white
2 T. Chinese cooking wine or Sherry
2 T. cornstarch, divided
2 T. mushroom or Chinese dark soy sauce, divided
1/4 C. plus 3 T. peanut oil or vegetable oil, divided
3/4 lb. beef flank steak, thinly sliced into 1½-in. strips
1 (1-in.) piece fresh ginger root, peeled
2 green onions, trimmed
1/2 C. cold water
1 t. sugar
1 T. dark sesame oil
2 carrots, sliced into pieces similar to beef
1 T. chili paste with garlic
1 (14-oz.) can baby corn
1/4 lb. Napa cabbage, shredded
1/3 lb. pea pods, blanched
1 t. salt
Steamed rice, for serving


Whisk together egg white, wine, 1 tablespoon cornstarch, 1 tablespoon soy sauce and 1 tablespoon oil. Add sliced beef, mix well and marinate 20 minutes.

Cut ginger root into very thin matchstick pieces. Cut each onion into thirds, then cut each piece lengthwise two or three times. Set aside.

Whisk together remaining 1 tablespoon cornstarch, water, sugar and dark sesame oil; set aside.

Heat wok to medium-high. Add 1/4 cup oil. When oil is just about to smoke, add beef. Stir-fry beef until all pieces are light brown. Remove beef from wok. Rinse wok and reheat to high. Add remaining 2 tablespoons oil. When oil is just about to smoke, add ginger and stir-fry 10 seconds. Add onion; stir-fry 10 seconds. Add carrots; stir-fry 15 seconds. Add chili paste; stir-fry 10 seconds. Add baby corn and Napa cabbage; stir-fry 1 minute. Add blanched pea pods and salt; stir-fry 1 minute. Add remaining 1 tablespoon soy sauce; stir-fry 30 seconds.

Whisk cornstarch mixture to blend, then add with cooked beef. Stir-fry 20 seconds. Transfer beef and vegetables to serving platter. Serve with steamed rice.

Serves 4.

Note: Chili paste with garlic can be found in the Asian section of most supermarkets. Chinese cooking wine is available in Asian markets.

P.F. CHANG'S SPICY CHICKEN 

10 ounces chicken breast
Potato starch
Canola oil

3 tablespoons oil back into hot wok
1 teaspoon garlic*
1/4 cup green onions
1 teaspoon chili paste *
1 ounce house white sauce (chicken stock with a
touch of oyster sauce)
1 ounce Chang's Sauce (sugar and vinegar combined)
2 teaspoons sesame oil
1 tablespoon cornstarch

Diced chicken breast lightly coated with potato starch

Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.

Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.

* Add spices to taste

Servings: 4

P.F. Chang's China Bistro Singapore Noodles

2 gallons water
1 lb. rice sticks (available at Asian markets)
4 T. canola oil
8 oz. medium-size shrimp
8 oz. chicken, julienned
1 T. garlic, chopped
1 C. cabbage, julienned
1/2 C. carrots, julienned
2 medium tomatoes, diced large
1 C. Singapore Sauce (recipe follows)
1 bunch scallions (green parts only), cut 2 inches long
1/4 bunch cilantro, roughly chopped
1 t. sesame oil
1/3 C. fried shallots (optional, available at Asian markets)
1 lime, quartered

Bring water to a rolling boil. Place rice sticks into boiling water for 2 minutes (just until soft), then drain into a colander. Immediately rinse under rapid-running hot water for 1 minute. Drain well (the noodles still should be slightly warm). Toss with 2 tablespoons of the oil; set aside.

In a hot wok, stir-fry shrimp and chicken with 2 tablespoons oil just until done, approximately 2 minutes. Add garlic, cabbage, carrots and tomatoes and stir-fry for 1 minute. Add rice sticks and stir-fry for 1 minute. Add Singapore Sauce; stir-fry until all ingredients are well incorporated, approximately 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.

Sprinkle fried shallots all over the noodles; garnish with a lime wedge. 

Singapore Sauce
2 T. white vinegar
1/4 C. Madras curry powder
Pinch turmeric (optional)
1/4 C. light soy sauce
1 C. vegetarian oyster sauce
1/4 C. Sriracha chile sauce
1/4 C. ketchup

Combine vinegar, curry powder and turmeric (if using). Mix well until powders are well dissolved. Add soy, oyster and chile sauces and ketchup and mix well.

Makes 4 servings.

Benihana® Japanese Fried Rice

“This Japanese fried rice is prepared by chefs with pre-cooked rice on open hibachi grills. This recipe gives you the option to make it before-hand, too. Just cook the rice, and then add the peas, carrots and egg, plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. Then add the salt, pepper, and remaining soy sauce, follow directions, and serve.�?

4 cups cooked rice (1 cup uncooked)

1 cup frozen peas, thawed

2 tablespoons finely grated carrot

2 eggs, beaten

1/2 cup diced onion (1/2 small onion)

1 1/2 tablespoons butter

2 tablespoons soy sauce

salt

pepper

1. Cook rice following instructions on package. Basic instructions are: Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes. Pour rice into a large bowl to let it cool in the refrigerator.

2. In a small pan over medium heat, scramble the eggs. Separate the scrambled chunks of egg into small pea-size bits while cooking.

3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss everything together, using a wooden spoon or other utensil, if desired.

4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often. Once rice is thoroughly fried, remove from heat and serve immediately. Serves 4.