PF Chang-like Lettuce Wraps

MILD SAUCE:
¼ cup sugar
½ cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon lemon juice
1/8 teaspoon sesame oil

HOT SAUCE:
(make mild sauce and add following)
1 tablespoon hot Chinese mustard
1-3 teaspoon garlic chili paste
3 tablespoons spirachi hot chili sauce

FOR WRAPS:
2 tablespoons oil
1 pound ground pork
½ tablespoon sesame oil
2 tablespoons soy sauce
3 tablespoons brown sugar
½ teaspoon rice vinegar
1 can water chestnuts, chopped course
3 tablespoons green onion, chopped
1 teaspoon garlic, minced
1 pkg Yakasoba soft noodles, cut small pieces
Chilled lettuce cups

Make sauce before hand and refrigerate

Stir-fry pork in hot oil
When browned add oil, soy sauce, sugar and vinegar
Mix in noodles
Just before serving, add onions, garlic, and chestnuts
Serve in lettuce cups with sauces as a side
Makes 8 wraps

*Lindsey Jensen Recipe

Orange Chicken

3 chicken breasts, cut into strips
1/3 cup white sugar
1/3 cup rice vinegar
1 tablespoon frozen orange juice concentrate
(or ½ cup orange juice)
1 tablespoon soy sauce
¼ cup corn starch
2 teaspoons orange zest
2 tablespoons grated fresh ginger
1 tablespoon garlic, minced
Olive oil

Combine sugar, vinegar, orange concentrate, and soy sauce, set aside
Heat oil in wok
Toss dried chicken in corn starch to coat
Fry chicken on wok until crispy and golden, set chicken aside
Briefly saute orange zest, garlic and ginger
Add soy sauce mixture to wok, bring to boil
Cook about 5 min until syrupy and thick
Add chicken until heated through
Serve over steamed rice, recommended with broccoli

*Lindsey Jensen Recipe

Stir-Fry Beef and Broccoli

FOR THE BEEF
2 teaspoons soy sauce
1/4 teaspoon sugar
3/4 pound boneless sirloin, cut across the grain into 1/4-inch-thick slices (or pork)

FOR THE SAUCE
1 tablespoon cornstarch
1 tablespoon soy sauce
½ tablespoon apple cider
½ tablespoon vinegar (rice)
1/4 cup chicken or beef broth or water
1 teaspoon sugar
2 teaspoons Oriental sesame oil
1 tablespoon minced peeled fresh gingerroot
1 tablespoon minced garlic
A 4-inch fresh red chili, seeded and minced (wear rubber gloves) or ½ teaspoon dried hot red pepper flakes
1 pound broccoli, cut into flowerets and the stems, peeled and cut into 1/2-inch-thick sticks
carrots cut into julienne strips
3 tablespoons olive oil

Stir together soy sauce and sugar
Add the beef, and let it marinate for 20 minutes.

Make the sauce while the beef is marinating:
Dissolve the cornstarch in soy sauce
Stir in the cider, vinegar, broth, sugar, and oil

Heat wok over high heat until it is hot
Add 2 tablespoons of the vegetable oil and heat it
Stir-fry the beef until done (approx 1 minute)
Transfer beef to a plate with slotted spoon

Add remaining 1 tablespoon vegetable oil to wok
Heat it until it is hot but not smoking
Stir-fry gingerroot, garlic, and chili for 30 seconds
Add the broccoli and stir-fry for 1 minute
Add 1/3 cup water and steam the broccoli
Cover for 1 1/2 to 2 minutes, or until done
Stir in the sauce, add to wok, with the beef
Cook the mixture, stirring, for 2 minutes
Serve when sauce is thickened and beef is heated
Serves 2.

Gourmet, October 1990
*Lindsey Jensen Recipe

Polynesian-Style Teryaki Sauce

1 cup Polynesian soy sauce (regular soy will work, too)
1 cup white sugar
1 cup water
fresh ginger and garlic, minced (to your taste)

Mix well to dissolve sugar. Use as a condiment or as a marinade for chicken, beef, or pork.

We like to make this sauce and keep it in the fridge so it's ready at a moment's notice. Sometimes I will add red pepper flakes, lime juice, and a little oil when I'm using it to marinate chicken or beef.