Kung Pao Shrimp {PF Changs Copycat}

One of my favorite restaurants is PF Chang’s. For starters, I simply love all Chinese food.

When I was pregnant, I went crazy on grocery store cafeteria chow mein  Gross right?! My husband thinks so! Luckily, he loved me enough to still bring me some every once in a while.

I blame this gross craving on the fact that I live in a small town, where we don’t have any actual GOOD Chinese food restaurants. At least Raley’s looks safe!!!

But believe you me. I notice a difference between PF Chang’s Chinese food, and Raley’s.

{Even the pregnant me does.}

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And this recipe is as close to their’s as I’ve gotten, and its pretty darn close!



I have another copy cat of theirs, Dan Dan Noodles, from Secret Recipes 2 that I have adjusted and find near perfection as well. Hoping to post that soon, but wanted to mention it because if you make these two dishes on the same night—- prepare to be in Chinese food heaven!!!



4 Tbs. soy sauce
1\2 tsp. corn starch
4 Tbs. water
1/4 tsp. sesame oil
1/2 tsp. balsamic vinegar
1/2 tsp. sugar
pepper to taste
3 Tbs. hot chili oil
3 cloves minced garlic
1/4 onion, cut into quarters
15 large, peeled and deveined, shrimp
1/4 cup roasted peanuts
5 scallions, chopped


If you are using frozen shrimp, put those in a baggie, and in a sink filled with warm water and let them thaw. While thats happening…

Mix soy sauce, corn starch, water, sesame oil, balsamic vinegar, sugar and pepper together in a small bowl. Set next to the stove.

Pour your hot chili oil into your frying pan. (Pan should be fairly deep. If you have a wok, that is a good option.)

Also, if you don’t have hot chili oil on hand, just use 3 tablespoon of oil, and sprinkle in a smalll amount (~1/2 tsp.) of red pepper flakes. This will result in a similar flavor.

Place you minced garlic, quarted quarter of an onion (read that again- it does make sense!) into the chili oil. Saute on medium until you can smell the spicy-ness! Delicious!

Add the shrimps and cook until one side is pink. Add your sauce mix and stir the shrimp around.

Continue to cook for 10-15 minutes or until sauce is thick, coating the shrimp.

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Turn off fire, stir in scallions and peanuts.

Serve on rice and enjoy!!!

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Salt and Pepper Salmon on a Spring Salad

This is without a doubt my favorite dish right now.

  1. It’s healthy.
  2. I can eat a plateful and feel full but not fat. Also a win.
  3. Its my husbands favorite dish as well.
  4. And the salad is THE BOMB. So fresh. Tastes like spring. And not that expensive!

Enough said!


Unfortunately, I made it really late last night, and was too hungry to take pictures. I will try my best to take pictures next time. If I can get to my camera before I eat it all!

*Update! I had time and enough in my tummy to allow me to take pictures the very next time I made this! Hopefully it encourages you to try it even more now!*





2 salmon fillets
1 lemon
4 large (or 6 small) Brussels sprouts
1/2 cup of parsley
1/2 cup of spinach (or watercress- preferred but pricey!)
1/2 cup of green onions
1 tsp. dry dill
zest of 1 lemon
1 cup brown rice
2 cups water
salt and pepper

While the salmon is cooking, pick the large, dark leaves from the Brussels sprouts, chop off ends and clean them. Then peel off most of the leaves, chop this into bite size pieces. Throw away the cores.

{I got the idea of using Brussels Sprout leaves in salad from watching Master Chef! Isn’t it brilliant?! I wish I was that smart. Ah well.}



Chop 1/2 cup of parsley,

{Another thing I learned from Gordon, off of Master Chef~

The stems on herbs like these are super yummy, add extra crunch and most French recipes actually call for some of the stem!


Wipe the sweat off your brow from picking off leaves, and save some time! Hooray!!!!}


1/2 cup of spinach


and 1/2 cup on green onions. Clean these as well.Chop and toss all the greens together in a bowl.


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Drizzle with oil, sprinkle with salt and pepper. Top with the zest of one lemon. Toss again.

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To serve: Place salmon on top of salad with a side of brown rice. Be sure to provide lemon wedges to squeeze over salmon and salad!