Mongolian Beef - Americanized Chinese favorite

If you enjoy PF Chang’s dish of this same name - you won’t be disappointed in this version.  And - in case you were wondering -  typical Mongolian Beef (served here in the US of A) has nothing to do with traditional spicy Mongolian cuisine.  The term “Mongolian” simply implies a vaguely “exotic” type of food.

Mongolian Beef just might be one of the most popular beef dishes in the US - right after Beef & Broccoli.  As with virtually ALL Chinese/American dishes, it became more widely accepted with the addition of sugar (and LOTS of it).  I don’t mind a little sweetness, but the original version I tried was overkill.  This recipe reflects a more conservative approach.

Mongolian Beef is supposed to be served by using tongs or a slotted spoon to lift the meat onto your plate while leaving the sauce behind.  My family however, has a thing about sauce - use it ALL.  Don’t leave any of it behind.  In this case though, I found it best to just enjoy the beef minus the sauce.  The sauce serves it’s purpose in the cooking process, and (in my opinion) is much too salty/sweet to consume. 

I used tri-tip steak, which is more tender than flank steak - but the latter would be more economical.  The cooking process is fast, as long as you prepare ahead by assembling, slicing, and measuring ingredients beforehand.  

This is another one of those urban-legend kinds of recipes - where it has evolved from one blog to another for longer than any of us can realistically research.  Many believe that it is a legitimate Chinese dish that has been adapted by overseas Chinese restaurants.

For the recipe, with step-by-step photos & instructions - go to:

www.changeabletable.com

Lettuce Wraps - (PF Chang style)

It must be the combination of crunch, freshness, and an explosion of so many flavors that makes lettuce wraps so irresistible.  It’s probably a good thing they aren’t “all-you-can-eat”, or I would never know when to quit.  Most copy-cat recipes come close, but this one has to be a clone of the real thing.

If you’ve never experienced lettuce wraps - I can only describe them as Chinese tacos, with the lettuce being the tortilla.  Even if you think you don’t like Chinese - these will turn you into a loyal fan.  The ingredients aren’t exotic (as you may suspect), and it doesn’t require endless slicing & dicing.  

I find myself craving these whenever I drive past Pei Wei (the “budget” version of PF Chang’s).  I've enjoyed them at both PF Chang's and Pei Wei - and I really can't tell any difference in the two.  I don’t enjoy eating out by myself - but for these, I wouldn’t think twice.  

When I saw this on honwhatsfordinner - I was really motivated.  She doesn’t cite her recipe source, so I can’t help you there.  

I did have to dash to the grocery store at 11:45 PM the night before I served these for Sunday dinner to pick up ground turkey, green onions, and hoisin sauce (which was annoying...)  But now that I have the right ingredients - I can make these any time I get the craving.  

I have kept the filling tightly sealed in the refrigerator, and it’s so simple to take out to warm up one serving at a time.  At Pei Wei, they serve these with a side of some kind of sauce.  I rarely bother drizzling it on, because there is plenty of flavor in the filling.  Make sure your lettuce is CRISP - otherwise, there is no pleasure in the consumption.

For the complete recipe, photos, and a link to the source - go to:

www.changeabletable.com

Better-Than-Takeout Orange Chicken...

I enjoy Chinese whenever I get out of my box and eat at a fast food joint.   If you’re not an ‘authentic Chinese’ aficionado, you may find this make-your-own-at-home version of Orange Chicken to be everything you look for in classic Americanized Chinese.  It may seem complicated, but comes together in short order.

There’s just something that draws me towards the food court at my local mall.  I think I’m not alone.  Anyone who spends hours in a mall with sore feet and heavy bags to carry deserves a fast food break.

I’ve tried making baked orange chicken before, and I was less than impressed.  Yes, it was convenient - and yes, it was healthier than deep-fried.  But it lacked that authentic crunch and flavor that defines this classic on every Chinese menu.

I used my cast iron pan for deep frying, and I couldn’t believe how well it worked.  I’ve had it stored away in my camping gear for several years - but now I it gets to hang out with my other pans.

When I saw this recipe (found at thenoshery.com)  I decided to take the plunge.  I only changed a few things because overall it was a flawless recipe.  We tried it two ways.  One - exactly as it reads.  Two - I omitted the second egg dip and coating in Panko.  

Both were really delicious, but we preferred the one with the final coating of Panko.   The sauce was perfect with just enough sweet/sour tang, and the ginger was really subtle.  I don’t like Orange Chicken that is too spicy, so I omitted the red pepper flakes.  If you want it with a little heat, don’t forget to add it - and bump it up to your liking. 

For those who don’t like a heavy breading, but still enjoy deep fried - simply omit the second dip in Panko.  You may want to toss the chicken in the sauce prior to serving, but I think it’s better ladled over the top on each serving plate.  

If you're in the mood to skip the mall and eat at home, try the recipe - found here:

www.changeabletable.com

Gingered Lemon Chicken - try it with Pomegranate...

The origin of this recipe has been long forgotten, but it always comes to my mind when I want a fast-fix dinner idea for one or two. It can be on the table within about 30 minutes - and most of that time is waiting for the rice to cook completely. I also tried it with pomegranate juice instead of lemon, and it was fabulous.



This is great to use with the individually packaged Costco chicken breasts. If I’ve forgotten to thaw a 2-pack, I put it in a sink of warm water for about 5-10 minutes while I assemble the marinade and sauce ingredients. I discovered sesame oil in the Chinese section of the grocery store. It comes in a very small bottle, and anything you add a few drops to takes on an Asian flavor. We like this over rice or chinese noodles, but even Rice-A-Roni would be fine. If you have ‘purists’ in your family - serve the sauce on the side to dip the chicken into.



I decided to try the POM pomegranate juice I was sent by the POM company a few weeks ago. First I thickened it with a little Ultra-Gel and just used it as a drizzle over romaine, sliced grapes, and winter pears. Next time I would add a little sugar - it was a wee bit tart. Then I made the lemon sauce for the chicken again - this time substituting POM pomegranate juice for the 1/2 cup water and lemon juice. I wasn’t sure how the ginger would go with the juice, but it was tasty! This would be a nice holiday entree - and it couldn’t be easier! The juice is such an amazing red color - it’s appetizing just looking at it.



For this recipe, along with variations & photos - go to:
www.changeabletable.com