I love shrimp. Mr. W loves shrimp. Our children do not. For this, we are extremely thankful. (I mean really now…shrimp isn’t cheap…if we had to share it, we’d barely ever get to eat it!) So, shrimp has become our go-to Saturday night meal when the kids are away.
One of our favorite ways to eat shrimp is with the Bang Bang Shrimp skinny revamp I posted about last month. In fact, Mr W would probably walk the 15 to and from the store to buy the shrimp if he knew I was going to make Bang Bang Shrimp.
But running a very, VERY close second is the Mongolian Shrimp you can order as an off-menu request at P.F. Chang’s.
There are very few chain restaurants in the world that I’m willing to give my money to. For the most part, I avoid chains like the plague…preferring instead to dig up the local restaurants that offer you something unique to the area you’re in. There are a few exceptions to this rule however…chains that offer up the type of deliciousness and consistency that make them not only a worthwhile fall-back, but sometimes my first choice.
P.F. Chang’s is on that very short list. (Along with Chipotle, Panera Bread and BJ’s Brewpub if you’re curious.)
Even better? It’s crazy easy to make.
- 2 teaspoons vegetable oil
- ½ teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- ½ cup soy sauce
- ½ cup water
- ¾ cup brown sugar (dark makes it richer)
- vegetable oil
- 2 pounds shrimp, peeled, deveined and tails off
- ¼ cup cornstarch
- 1 bunch asparagus
- In a medium saucepan, heat oil over medium high heat.
- Add ginger and garlic and cook until fragrant, being careful not to burn. (1-2 minutes.)
- Add water, soy sauce and brown sugar and stir until sugar dissolves.
- Bring to a low boil and simmer, stirring constantly for 5-6 minutes. Once sauce has thickened a bit, remove from heat and set aside.
- Toss shrimp with corn starch and set aside.
- In a large skillet, heat one teaspoon of oil over medium high heat and add asparagus, sauteing for 3-4 minutes.
- Remove asparagus from heat, add more oil if needed and saute shrimp until it turns opaque, about 5 minutes.
- Add asparagus and sauce to pan and cook everything an additional minute or two until heated through.
- Serve with rice and enjoy.