P. F. Changs Recipes?!
Answers: Any recipes?
hi there,
P. F. changs zodiac Noodles:
5 ounces Guilin Rice Vermicelli (or substitute spaghetti, follow recipe on package for cooking)
1 teaspoon any vegetable oil
2 teaspoons any vegetable oil
8 each chili pods
3 ounces pork loin, cut into thin strips
1 teaspoon garlic
1 1/2 ounces Yunnan ham, cut into thin strips (substitute Proscuttio or Serrano)
2 each green onion, cut into 2-3 inch sticks
1/4 cup sliced cabbage, cut into thin strips
1/4 cup Shiitake mushrooms, sliced (substitute any mushrooms)
1/8 teaspoon salt
2 tablespoons soy sauce
1 teaspoon oyster sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
Directions:
1. Soak vermicelli in very hot water for 1 hour.
2. Bring a pot of water to a boil, add Vermicelli and boil for one minute.
3. Rinse under warm water for one minute, drain well then mix with 1 teaspoon vegetable oil.
4. Heat a wok over high heat until it begins to smoke (can substitute cast iron skillet or saute pan).
5. Add 2 teaspoons vegetable oil, then chili pods and pork. Then stir-fry until pork is almost done.
6. Add garlic, ham, green onion, cabbage and mushrooms then stir for 10 to 15 seconds.
7. Add vermicelli, salt, soy sauce, oyster sauce, sugar and sesame oil then stir-fry until all ingredients are mixed well.
P.F. Changs Orange Peel Chicken:
Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)
Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.
Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.
Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.
When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.
When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.
P.F. Changs Mongolian Beef:
Sauce
2 teaspoons vegetable oil
1/2 teaspoon minced ginger
1 tablespoon chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 cup vegetable oil
1 pound flank steak
1/4 cup cornstarch
2 large green onions
1. Make the sauce by heating 2 teaspoons of vegetable in a medium saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids. 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 to 3 minutes or until the sauce thickens. Remove it from the heat.
2. Slice the flank steak against the grain into 1/4-inch thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
3. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
4. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.
P.F. Chang's Lettuce Wraps:
Special Sauce:
1/4 cup sugar
1/2 cup water
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp Ketchup
1 Tbsp Lemon Juice
1/8 tsp sesame oil
1 Tbsp chinese hot mustard
2 tsp. water
1-3 tsp garlic and red chile paste
Stir Fry Sauce:
2 Tbsp. soy sauce
2 Tbsp. dark brown sugar
1/2 tsp rice vinegar
1 cup rice noodles (fried maifun)
3 Tbsp veggie oil
2 chicken breast fillets
1 cup minced water chestnuts
2/3 cup canned straw mushrooms
3 Tbsp chopped green onions
1 tsp. minced garlic (1 clove)
4-5 sliced iceberg lettuce, cups
Directions:
1. Make the special sauce (for spooning over your lettuce wraps) by dissolving the 1/4 cup sugar in 1/2 cup water in a small bowl.
2. Add 2 Tbsp soysauce, 2 Tbsp rice vinegar, 2 tbsp ketchup, and 1 tbsp lemon juice and 1/8 tsop seasame oil to the mixture.
3. Mix well and refrigerate this sauce until you're ready to serve the lettuce wraps.
4. Combine the 2 tsp. water with the chinese hot mustard and set this aside as well.
5. eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps.
6. To prepare the filling for your lettuce wraps, bring 2 Tbsp of veggie oil to high heat in a wok or large frying pan.
7. Saute the chicken breasts for 4 to 5 minutes per siode or until done.
8. Remove chicken from the pan to cool.
9. keep the oil in the pan and keep pan hot.
10. As the chicken cools be sure your water chestnuts amd mushroom have been minced to size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar and rice vinegar together in small bowl.
12. Prepare the stir fry sauce by mixing the soy sauce, brown sugar and rice vinegar together in small bowl.
13. when you can handle the chicken, hack it up with a sharp knife so that no piece is bigger than a dime.
14. with the wok or pan still on high heat, add additional Tbsp of veggie oil.
15. Add the chicken, garlic, water chestnuts and black mushrooms to the pan.
16. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it into a dish lined with a bed of fried rice noodles (maifun).
17. Serve chicken with a side of lettuce cups.
18. Make these lettuce cups by slicing the top off of a head of iceberg lettuce right through the middle of the head.
19. Pull your lettuce cups off of the outside of this slice.
20. Make the special sauce at the table by adding your desired number of mustard and chili sauce to the special sauce blend: 1 tsp mustard and chili sauce for mild, 2 tsp of each for medium and 3 tsp of each for hot.
21. stir well.
22. Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top, folding it up like a taco.
23. *Tidbits: Follow the directions of the package for frying the maifun (rice sticks) -- usually by pouring 2 inches of vegetable oil in toa pan and heating to around 400 degrees.
24. Add maifun, a little at a time, and when it floats to the top remove it to a paper towel.
P.F Chang's Bistro Firecracker Shrimp:
2 tablespoons canola oil
8 ounces 36-40 shrimp
7 baby carrots, halved lengthwise
1/2 cup water chestnut slices
24 snow peas
1 large scallion - white part - 1/4-inch minced
1 large garlic clove, chopped fine
2 tablespoons sherry
1 tablespoon sambal chili paste
1/4 teaspoon ground white pepper
2 teaspoons ground bean sauce
Cilantro (for garnish)
***Cornstarch slurry***
1 teaspoon cornstarch
blended with
1 ounce water
***Sauce***
2 tablespoons soy sauce
2 teaspoons sugar
2 ounces water
2 teaspoons white vinegar
Directions:
Assemble sauce ingredients and put aside. Heat a large saute pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots, saute until the color of carrots brightens. Add shrimp and stir fry until about half way cooked. Add water chestnuts, snow peas and garlic. Saute briefly. Add scallions. Add chili paste, ground white pepper, ground bean sauce, when you smell the "nuttiness: of the ground bean sauce, reduce heat and add sherry. Introduce sauce mixture, let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds). Serve with steamed rice on platter or in large bowl, garnish with cilantro.
P F Chang's Cantonese-Style Chicken:
1 (4 pound) whole fresh chicken
4 ounces ginger root
2 tablespoons five spice powder
3 green onions (whole)
5 star anise
3 ounces ground bena sauce
1 orange peel
Chicken Bath:
3 tablespoons baking soda
4 cups water
Glaze:
2 tablespoons honey
3 tablespoons white vinegar
Direct
P. F. Chang's Orange Peel Chicken
Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)
Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.
Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.
Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.
When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.
When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.
hhhhhhhhhhh
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PF Changs Mongolian Beef
Sauce
2 teaspoons vegetable oil
1/2 teaspoon minced ginger
1 tablespoon chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 cup vegetable oil
1 pound flank steak
1/4 cup cornstarch
2 large green onions
1. Make the sauce by heating 2 teaspoons of vegetable in a medium saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids. 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 to 3 minutes or until the sauce thickens. Remove it from the heat.
2. Slice the flank steak against the grain into 1/4-inch thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
3. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
4. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.
http://www.copycat.cdkitchen.com/
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I have no such luck to have such restaurants near by...
This website has recipes from PF Changs.
http://www.recipelink.com/copycat.html