PF Chang Mongolian Shrimp

I love to eat out but it’s nice to know that you can stay home and make something that tastes just as good!  This delicious and easy recipe is a PF Chang copykat and tastes just like theirs except PF Chang uses beef in their dish.  I made this last night for my daughter at her apartment and we used shrimp because we love it but you could also use chicken or whatever you like best.   The shrimp is served on top of crispy bean thread noodles and rice.  You may have eaten crispy bean thread noodles before but you probably didn’t know they’re made from mung beans somewhere in China.  Let me know what you think when you try this delicious dish!  Leave me a comment.

PF Chang Mongolian Shrimp

2 teaspoons vegetable oil, plus 3 teaspoons
1/2 teaspoon fresh ginger, minced
1 tablespoon fresh garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 pound shrimp, peeled and deveined
1 cup vegetable oil
1/2 cup vegetable oil
1/4 cup cornstarch
1 large onion, sliced
2 bunches green onions, cut into 2 inch pieces
white or brown rice, cooked
bean thread noodles, fried

1. Make the sauce by heating 2 teaspoons of vegetable oil in a medium sauce pan over med/low heat.  Don’t get the oil too hot or the garlic will burn.  Add ginger and garlic to the pan and quickly add the soy sauce and water  before the garlic scorches.  Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.  Remove it from the heat.

2. Heat 1/2 cup oil in a saucepan over high heat.  Cut bean thread noodles into 3 inch segments and loosen with your fingers.  When oil is hot, quickly cook for 5 seconds on each side.  Remove with tongs and drain on paper towels.  Make sure all strands puff up when cooked.

Dip the shrimp into the cornstarch to apply a very thin dusting to both sides of each shrimp.  Let the shrimp sit for about 10 minutes so that the cornstarch sticks.  As the shrimp sits, heat up one cup of oil in a wok or skillet making sure the shrimp will be mostly covered with oil.  Heat oil over medium heat until it’s nice and hot, but not smoking.  Add the shrimp to the oil and saute for just two minutes, or until the shrimp just begins to darken on the edges.  You don’t need a thorough cooking here since the shrimp is going to go back on the heat later.  Cook !/2 pound at a time so you do not crowd the pan and steam the shrimp.  Cook for 1 minutes on each side and use a slotted spoon to take out the shrimp and onto paper towels.  Pour the oil out of the wok or skillet.

3. Add 3 teaspoons oil to skillet and heat to medium high.  Add sliced onions and stir fry for 2-3 minutes.  Add shrimp and sauce cooking for one minute. Add green onions and cook one minute more.  Serve over white rice with fried bean thread noodles.

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11 responses to “PF Chang Mongolian Shrimp

  1. There is NOTHING Mongolian about this dish. Mongolia is thousands of miles from the ocean, and nobody eats shrimp there. And they certainly would not eat those little white noodles either.

    • Rick,
      Thanks for letting me know about Mongolia. I’m guessing they eat beef there since it’s common to see Mongolian Beef on menus. One of the things I like most about cooking is changing some recipe ingredients to make them your own. What are some of your favorite recipes?
      Becky

  2. The main dishes in Mongolia are mutton, cooked in a stew or with thick noodles in a soup, and also dumplings. See http://en.wikipedia.org/wiki/Mongolian_cuisine

  3. A popular myth says that the preparation technique was modeled on a practice of the Mongol Empire, when soldiers would gather large quantities of meats and prepare them with their swords on their overturned shields over a large fire. There is no historical evidence for this theory, and most of the ingredients used as well as the preparation method are entirely unknown to the actual cuisine of Mongolia. In reality, “Mongolian barbecues” first appeared in Taiwan in the middle of the 20th century, inspired by the Japanese-style teppanyaki which was popular there at the time.

  4. Rick,
    That is a really interesting story about the Mongolian soldiers and how their preparation of meals so long ago has translated into the Mongolian barbecues of today. Thanks for sharing!
    Becky

  5. I was searching for shrimp recipes and came across yours. I tried it tonight for dinner and it was fantastic. My husband who is a fussy eater, could not stop raving about these. So I felt compelled to say thank you 🙂

    • Thank you so much for taking the time to let me know. I’m really glad you and your huband enjoyed it! This will serve as a reminder to me to make it again soon.
      Best,
      Becky

  6. This looks absolutely fantastic . . . I couldn’t help but give a little chuckle at the comments that this wasn’t “actually Monogolian” . . . Someone has a bit of time on their hands! 😉 Can’t wait to try this tonight!

  7. This was fantastic. Found it on Pinterest. Yum! I don’t care if it’s Mongolian or not. 🙂 I added some diced red pepper and snow peas to the onion.

    • Hey Mary Beth. Glad you tried it and liked it. Thanks for letting me know. I bet the red pepper and snow peas were delicious and added great color. Reminds me I need to make this again soon!
      Becky

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