P.F. Chang's Lemon Pepper Shrimp
1 tablespoon vegetable oil
2 tablespoons chopped garlic
½ teaspoon minced ginger
1/3 cup soy sauce
2 teaspoons cornstarch
¾ cup water
¼ cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons coarse ground pepper
1 pound peeled medium shrimp
½ cup cornstarch
1 cup vegetable oil
4 thin quartered lemon slices
1 teaspoon vegetable oil
2 large green onions
1 cup bean sprouts
Dash of salt and pepper
To make the sauce, heat 1 tablespoon of oil in a wok or large saucepan over medium heat. Sauté the garlic and ginger for about 15 seconds.
Add the soy sauce, then dissolve the cornstarch in the water and add to the pan.
Add brown sugar, lemon juice and black pepper and bring mixture to a boil. Simmer for 2 minutes, then remove from the heat.
Coat all the shrimp generously with cornstarch. Let the shrimp sit for about 5 minutes so the cornstarch will adhere better.
Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and sauté for 3–4 minutes, or until the shrimp starts to turn light brown.
Strain the shrimp out of the oil with a slotted spoon or spider and dump the oil.
Place the shrimp back in the wok along with the lemon slices and sauté for 1 minute, then add the sauce.
Toss to coat the shrimp thoroughly. Cook for another minute or so, until the sauce thickens.
As the shrimp cooks, in a separate medium saucepan, heat up 1 teaspoon of oil. Cut the green part of the onions into 3" lengths. Add them with the bean sprouts to the hot oil, along with a dash of salt and pepper.
Sauté for 2 minutes, until onions begin to soften.
Build the dish by pouring the onions and sprouts onto a serving plate. Pour the shrimp over the veggies, and serve.