chinese restaurant

The classic chicken and sweetcorn soup recipe gets a Matt Moran makeover.

Chicken and sweet corn soup recipe by Matt Moran

chicken

corn cobs, kernels

fennel bulb, chopped

carrot, chopped

leek (white part only), chopped

onion, chopped

garlic cloves, chopped

thyme

asparagus,

flat-leaf parsley, finely chopped

soy sauce

parsley

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This is the recipe for sweet and sour sauce used in many Mom and Pop Chinese Restaurants. There are plenty of more complicated, more authentic and just plain better recipes out there, but try this just one time and I think you will find this simple one is the one you see and use most often.

Chinese Restaurant-Style Sweet and Sour Sauce Recipe

Water

Sugar

Vinegar

Mix well.

Boil.

Mix together corn starch and cold water and add to the boiling mixture to thicken it to the consistancy you desire.

Add red or orange food coloring if you like.

P.F. Chang's Crab Rangoons are delectable appetizers featuring a creamy filling of crabmeat and cream cheese, wrapped in crispy wonton wrappers, offering a delightful blend of savory flavors with a satisfying crunch. Make our P.F. Chang's Crab Rangoons Recipe at home. With our Secret Restaurant Recipe your Crab Rangoons will taste just like P.F. Chang's.

P.F. Chang's Crab Rangoons Recipe

Red Bell Pepper

Green Bell Pepper

Scallions

Garlic

Ginger

White Pepper

Salt (to taste)

Dry Sack Sherry

Cream Cheese (softened to room temperature)

x 4-inch Wonton Wrappers

Canola

Plum Sauce

Add 3 teaspoons oil to a medium skilled. Place over medium heat.

When oil is hot and shimmering, add prepared red and green bell peppers, white part of scallions, garlic, ginger, pepper and salt, to taste. Cook until vegetable start to to sweat.

Add dry sack sherry. Cook until liquid is cooked out.

Remove from heat and set aside to cool.

Add crab meat to the pepper mixture. (Do not add crab to mixture until it has fully cooled as this can cause spoilage.) Toss to mix.

Add softened cream cheese. Fold to blend well. (This can be done in advance to here. Store mixture in a tightly sealed container, in the refrigerator, until ready to use. Do not wrap wontons until ready to fry as they will become soggy and break apart if done early.)

Place a few wonton wrappers flat on a work surface.

Place about 1/2 to 3/4 teaspoon crab mixture onto the center of each wonton wrapper.

Pinch around mixture, closing in the middle with four corners out (they should look almost like a flowers when looking down). Rub edges with a bit of water to seal, if needed.

Repeat with remaining wonton wrappers.

Pour enough oil to deep fry wontons into a large cooking pot or skillet. Place over medium high heat.

When oil is hot and shimmering, add a few prepared rangoons to the oil, do not crowd, and fry for about 3 minutes, until golden brown. Remove to a paper towel-covered plate to drain.

Serve with spicy plum sauce.

Make our P.F. Chang's Pepper Steak Recipe at home. With our Secret Restaurant Recipe your Pepper Steak will taste just like P.F. Chang's.

P.F. Chang's Pepper Steak Recipe

Beef Sirloin (cut across the

Garlic Powder (to taste)

Onion

Peppers

Red Bell Pepper (seeded

Beef Bouillon

Vegetable Oil

Cornstarch

Soy Sauce

White Sugar

Salt

In a medium bowl, add beef and garlic powder. Mix well. Set aside for 5 minutes. Slice green, red bell peppers and onion into cubes.

Dissolve bouillon in hot water. Add cornstarch. Mix until dissolved.

Heat a wok or large skillet over medium heat.

Add vegetable oil.

When oil is hot and shimmering, add beef cubes. Sauté until browned. Do not overcook.

Transfer stir fried meat to a crock pot.

Give a quick stir to bouillon mixture and pour over beef in crock pot.

Add onion, bell peppers, stewed tomatoes, soy sauce, sugar and salt. Stir to mix.

Cover. Cook on high for 3 to 4 hours or low for 6 to 8 hours, if your schedule permits.

Serve with rice or noodles.

P.F. Chang's Hot and Sour Soup is a flavorful and aromatic Chinese-inspired dish, featuring a harmonious blend of spicy and tangy flavors with ingredients such as tofu, wood ear mushrooms, bamboo shoots, and a seasoned broth, providing a satisfying and traditional taste experience. Make our P.F. Chang's Hot and Sour Soup Recipe at home. With our Secret Restaurant Recipe your Hot and Sour Soup will taste just like P.F. Chang's.

P.F. Chang's Hot and Sour Soup Recipe

Chicken Stock

Pepper

Shoots

Chicken Breasts (fully cooked and cut into thin strips)

Eggs (beaten)

White Vinegar

Tofu

Sesame Oil

Pour chicken stock into a large stock pot or Dutch oven. Place over medium high heat and bring to a boil.

Add soy sauce, white pepper, bamboo shoots, mushrooms and chicken. Stir. Cook for 3 minutes.

In a small bowl combine cornstarch and water. Stir to make slurry.

Add slurry to soup a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness.)

Slowly pour in beaten eggs in a thin stream while stirring constantly. Cook for 30 seconds or until eggs are done.

Turn off heat.

Add vinegar, tofu and sesame oil. Gently give it a quick stir.

Spoon into bowls. Or for even better taste, make a day in advance and store in a tightly sealed container, in the refrigerator, overnight to allow the flavors to develop and meld. Reheat before serving.

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The most viewed chinese restaurant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken and sweet corn soup recipe ...

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P.F. Chang's Crab Rangoons Recipe

P.F. Chang's Pepper Steak Recipe

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The most viewed chinese restaurant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine