I used to enjoy PF Chang’s on a regular basis, but sadly my experience with their carryout lately has ranged from underwhelming to gag-inducing. And why bother when you can make restaurant-quality stir fry from home in not much more time than it takes to place an order and pick it up?
This may just be my favorite recipe of all time. I make it once or twice a month. As usual, it’s from Emeril’s Sizzling Skillets cookbook, but you can also find the recipe on Emeril’s site.
We like extra peppers and sauce, so I like to make a few tweaks to the recipe (keep in mind that, with these alterations, if this were on a restaurant menu, it’d be accompanied by a High Sodium Warning):
- Use 1 green and 1 red bell pepper instead of just 1 red bell pepper
- I am always heavy on the garlic, ginger and scallions. There is no such thing as too much in my book. (Thankfully, Jessica agrees!)
- Use full-sodium soy sauce instead of low-sodium. (Your cardiologist will shame you, but your taste buds will thank you.) I tried low-sodium soy sauce before and thought it didn’t taste as good, although Kikkoman’s site makes me think maybe I’m crazy and should try it again.
- Increase sauce ingredients by 50% (so 1/2 cup oyster sauce becomes 3/4, 1/4 cup soy sauce becomes 3/8, and so forth)
- Increase corn starch by 50% to properly thicken extra sauce
- Flat Iron Steak works just as well as Flank Steak. I’ve used Sirloin before but it gets dry, so prefer the texture of the other two.
Also, I’ve only ever tried this with Lee Kum Kee (Panda Brand) Oyster Sauce. It’s great, so I’ve never tried any other brand. Don’t buy it on Amazon; you can easily find it for about $3 per 9 oz bottle in the Asian section of most grocery stores.
