Recipe: P.F. Chang`s Temple Longbeans

P.F. CHANG`S TEMPLE LONGBEANS RECIPE

2 teaspoons cornstarch dissolved in 1 1/2 tablespoon cold water
TEMPLE SAUCE:
1/4 cup vegetarian oyster sauce
1/2 teaspoon soy sauce
1/2 teaspoon sugar
1/2 cup hot water
STIR FRY:
4 cups Chinese long beans, cut into 3-inch lengths
1/2 cup finely julienned carrot
2 teaspoons canola oil
4 ounces five-spice pressed tofu, cut into thin slices
1 cup Chinese yellow chives, cut into 3-inch lengths
Several drops Japanese sesame oil (optional)

Dissolve cornstarch in water; set aside.

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

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

Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the long beans, 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.