want recipe for pf chang's lo mein,or close to it.

On Jun 10, 8:27*am, LARRY > wrote:
> want recipe for pf chang's lo mein,or close to it.

Say "please".

On Wed, 10 Jun 2009 08:27:43 -0700 (PDT), LARRY >
wrote:

>want recipe for pf chang's lo mein,or close to it.



* Exported from MasterCook *

Lo Mein

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Peanut oil
1/2 lb Flank steak -- or shrimp,chick
2 Celery -- shredded
2 Sl Ginger -- minced
1 c Cabbage
1 Green onion -- minced
2 ts Cornstarch
1/2 lb Spaghetti -- or chinese/noodles
1/2 ts Sugar
1 tb Soy sauce -- light soy
1/2 ts Salt -- optional

Cook spaghetti as directed on package, AL DENTE, drain, rinse in
cold water, add a few drops oil and mix to keep from sticking. Set
aside.
Slice steak VERY THIN, across the grain, 2" pieces. Mix together,
steak, ginger, scallion, cornstarch, sugar, light soy, set aside to
marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture
two minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry
carrots and cabbage two minutes, add spaghetti, stir well and cook a
few minutes, add meat mixture, 1 tbs soy and salt. Stir a minute to
heat and serve. Nice thing about stir fry cooking, just about
anything goes. So, substitute, add other veggies, you just can't go
wrong.




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2275 Calories; 223g Fat (87.0%
calories from fat); 22g Protein; 52g Carbohydrate; 3g Dietary Fiber;
29mg Cholesterol; 4447mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2
Lean Meat; 2 Vegetable; 43 1/2 Fat; 0 Other Carbohydrates.




* Exported from MasterCook *

Vegetables Lo Mein

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb Soft, fresh wheat flour
-noodles
6 Dried Jyo mushrooms (OR
10 Nami mushrooms)
3 lg Stalks celery
1/2 c Sliced bamboo shoots
2 tb Cooking oil
1/4 ts Salt
1 c Chicken broth
1/2 ts Sugar
Cornstarch Paste

Lo Mein refers to the process for cooking noodles; mein means noodle
in Chinese.

Noodles: Add soft noodles to boiling salted water; stir with chop-
sticks & cook until noodles lose their floury taste but are still
firm. Immediately drain in colander & rinse in cold water to arrest
cooking process. If you hold noodles for more than 10 minutes toss
them with a little oil to prevent sticking.

Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour
for Nami mushrooms); slice in thin strips. Slice celery with the
grain in thin strips about 3" long. Cut bamboo shoots in strips to
match celery.

Stir-Frying: Heat wok to medium-high. When hot, dribble oil around
side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots;
stir for about 30 seconds. Add celery, stir vigorously for 30
seconds. Push vegetables up side of wok; add broth & sugar, bring to
boil.

Add noodles, a handful at a time, stirring them into broth for about
20 seconds. Combine vegetables & noodles, cover wok, steam for 30
seconds. Push all ingredients to side. If necessary, thicken juices
slightly with cornstarch paste. Add paste a little at a time, stir-
ring constantly. Serve immediately.

- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 975 Calories; 109g Fat (99.2%
calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 324mg Sodium. Exchanges: 0 Lean Meat; 22 Fat; 0 Other
Carbohydrates.






* Exported from MasterCook *

Vermicelli Lo Mein

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup reduced-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
8 ounces vermicelli -- uncooked
2 tablespoons peanut oil
OR
2 tablespoons vegetable oil
1 1/2 cups fresh broccoli florets
1 cup diagonally sliced carrots
1 1/2 cups thinly sliced bok choy
OR
1 1/2 cups thinly sliced celery
1 1/2 cups sliced fresh mushrooms -- (about 4 oz.)
1 cup thinly sliced sweet red pepper strips
1/2 cup sliced green onion
2 cloves garlic -- minced
Sesame oil -- (optional)

In small bowl, stir together broth, soy sauce and cornstarch; set
aside.

Cook pasta according to package directions; drain.

Meanwhile, in large skillet or wok over medium-high heat, heat oil.
Add broccoli and carrots; stir-fry 3 minutes. Add bok choy, mushrooms,
red pepper, onion and garlic; stir-fry 3 minutes or until tender.

Stir cornstarch mixture into vegetables. Cook, stirring constantly,
until mixture thickens; remove from heat.

Add hot pasta; toss until well blended. Sprinkle with sesame oil, if
desired.

Source: "Ragú"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 223 Calories; 5g Fat (20.4%
calories from fat); 7g Protein; 39g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 348mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1 1/2 Vegetable; 1 Fat.

On Wed, 10 Jun 2009 08:27:43 -0700 (PDT), LARRY >
wrote:

>want recipe for pf chang's lo mein,or close to it.


Can't attest to the veracity of the recipe. I couldn't find the original
on the KOTV website, but they did have 2 other P. F. Chang recipes by
Ian Salavon there.

INGREDIENTS

* 1 lb. mixed vegetables (slightly blanched)--you can use any
vegetable you want
* 1 lb. Chinese egg noodles cooked al dente
* 1/2 lb. shrimp
* 1 Tbsp. minced garlic
* 1/4 cup soy sauce
* 1/8 cup sugar

DIRECTIONS

1. Heat a skillet or wok to smoking.
2. Add 2 Tbsp. oil.
3. Add noodles and reduce heat to low.
4. Continue cooking noodles until slightly brown and crispy on both
sides.
5. Remove to drain on paper towels.
6. Increase heat to medium.
7. Add garlic, stir-fry for ten seconds.
8. Add shrimp, cook until shrimp JUST starts to curl.
9. Add vegetables and cook for about 1 minute.
10. Add soy and sugar.
11. Add noodles and toss until thoroughly mixed.

Recipe Source:
KOTV, Channel 6/Tulsa, OK From: Chef Ian Salavon, PF Chang's

On Jun 10, 10:27*am, LARRY > wrote:
> want recipe for pf chang's lo mein,or close to it.

Larry,
What's so different about pf chang's Lo Mein?
Lynn in Fargo
(we don't have a pf chang's but we just got a (local - not a chain)
place called "Drunken Noodles" Asian/Italian/American/CHEAP!/GOOD! )

On Wed, 10 Jun 2009 17:24:48 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:

>What's so different about pf chang's Lo Mein?

Just another chain restaurant attempt at medoire food....like the
Appleby's Bourbon Steak made with shoe leather and cheap bourbon.

On Jun 10, 7:31*pm, Mr. Bill > wrote:
> On Wed, 10 Jun 2009 17:24:48 -0700 (PDT), Lynn from Fargo Ografmorffig
>
> > wrote:
> >What's so different about pf chang's Lo Mein?
>
> Just another chain restaurant attempt at medoire food....like the
> Appleby's Bourbon Steak made with shoe leather and cheap bourbon. *

Gotcha! And I won't do Applebee's, but occasionally TGIF (Interesting
Stroganoff!)

On Wed, 10 Jun 2009 17:24:48 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:

>What's so different about pf chang's Lo Mein?

Four teaspoons of sugar in each bowl of lo mein?

S.

"Steve Pope" > wrote in message
...
> On Wed, 10 Jun 2009 17:24:48 -0700 (PDT), Lynn from Fargo Ografmorffig
> > wrote:
>
>>What's so different about pf chang's Lo Mein?
>
> Four teaspoons of sugar in each bowl of lo mein?
>
Ugh.

Steve Pope wrote:
> On Wed, 10 Jun 2009 17:24:48 -0700 (PDT), Lynn from Fargo Ografmorffig
> > wrote:
>
>> What's so different about pf chang's Lo Mein?
>
> Four teaspoons of sugar in each bowl of lo mein?
>
> S.
That little? I though big box industrial places did better than that?