P. F. Chang's Temple Longbeans

Recipe Ingredients

4 cups	640g / 22oz	Chinese longbeans - (6 to 8 oz) - cut 3" lengths
4 oz	113g	Five-spice pressed tofu - cut thin slices
1/2 cup	55g / 1.9oz	Finely-julienned carrot
1 cup	237ml	Chinese yellow chives in 3" lengths
		Temple Sauce
1/4 cup	59ml	Vegetarian oyster sauce
1/2 teaspoon	2.5ml	Soy sauce
1/4 teaspoon	1.3ml	Sugar - (to 1/2)
1/2 cup	118ml	Hot water
2 teaspoons	10ml	Canola oil
2 teaspoons	10ml	Cornstarch - dissolved in
1 1/2 tablespoons	22ml	Cold water
		Several drops Japanese sesame oil - (optional)

Recipe Instructions

Separately blanch the longbeans and carrots until tender-crisp in plain boiling water. Drain and rinse under cold water to stop the cooking. Drain again.

Combine the Temple Sauce ingredients. Taste and adjust the soy sauce and sugar to your liking.

Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the longbeans, carrots and tofu. Stir-fry until hot, about 2 minutes.

Stir the sauce and add it to the pan. Bring it to a simmer, tossing to bathe the veggies. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds. Shower in the chives, stir to blend, then turn off the heat. Add the sesame oil and toss to mix. Serve with steamed rice.

This recipe yields 2 to 4 servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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