P.F. Chang’s China Bistro, Scottsdale, Ariz.
Yield: 1 serving
Water as needed
Kosher salt to taste
Soybeans (edamame), shelled 3 ounces
Black cod, cut in 1/2-in. dice 8 ounces
Shaoxing wine (sake or sherry can be substituted) 1/2 teaspoon
Cornstarch 1/2 teaspoon
Vegetable oil 1 teaspoon
Sesame oil 1/2 teaspoon
Garlic, minced 1/2 teaspoon
Shiitake mushrooms 1/4-in. dice 1-1/2 ounces
Red bell peppers, 1/4-in. dice 1/2 ounce
Prepared abalone sauce 2 ounces
Pine nuts, toasted 3 tablespoons
Bring small pot of water to a boil; add salt to taste. Add soybeans; simmer until tender, 20 minutes. Drain; set aside.
Mix cod, wine and cornstarch in small bowl.
Heat wok or saute pan until smoking; add vegetable and sesame oils. Add garlic and cod mixture; gently stir-fry 20 to 30 seconds.
Add mushrooms, bell peppers and soybeans; stir-fry 20 to 30 seconds.
Add abalone sauce and pine nuts. Toss quickly; serve immediately.