P. F. Chang's China Bistro Lemon Pepper Shrimp
1 dozen shrimp, peeled and cleaned
Cornstarch or potato starch
Canola oil for frying
Half a lemon, cut into thin slices
Assorted vegetables cut into thin strips
Black Pepper Sauce
1 ounce table black pepper
1 ounce garlic
4 ounces tomato ketchup
2 ounces soy sauce
1 1/2 cups chicken stock
3 ounces granulated sugar
Combine sauce ingredients and set aside.
Lightly coat shrimp with starch. Fry in 3 inches of oil until lightly browned.
Make sure the oil is hot before you put the shrimp in. You can test the oil by
dropping a piece of green onion into the oil. If the onion bubbles and rises to
the surface, the oil is ready. After frying the shrimp, set them aside.
In a hot wok, stir fry your favorite vegetables in approximately a tablespoon of
oil. Do not overcook. After the vegetables are heated, set them aside. In the
same wok, stir fry the lemon pieces. When the lemon pieces are hot (about 2
minutes), add the shrimp back into the wok. Add as much of the pepper sauce to
the shrimp as you like. Pour the shrimp, lemons and sauce over the vegetables.