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HOME COOKING: P.F. Chang's China Bistro Most Popular Recipes to Cook Home - Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy - Gluten Free

P.F. Chang's China Bistro delicious menu items include: Beef with broccoli, orange chicken, General Chang's chicken, sweet and sour chicken, Shanghai style beef, ginger chicken and broccoli, shrimp lo mein and shrimp in a garlic sauce.

Chef Philip Chiang was born in Shanghai and grew up in Tokyo, before relocating to San Francisco.

In the early 1960s, his mother opened The Mandarin, one of the first Chinese restaurants in the United States to serve Chinese food from regions other than Canton.

The Mandarin became widely known for its high-end cuisine and eventually led to a second location in Beverly Hills...

From this beginning, came P.F. Chang's Chinese restaurants.

At P.F. Chang's you are surrounded by a unique environment combining influences of Chinese and American cultures.

A panoramic, hand-painted mural depicting 12th century China, is visible from the main dining room and commands attention as the restaurant's centerpiece, while several terra-cotta warriors stand guard.

P.F. Chang's majestic 11 ft. tall horses grace the entrance to many of their restaurants. The horse symbolizes the original Forbidden City in China, which was built for China's first emperor Qin Shi Huangdi.

P.F. Chang's China Bistro believes the best way to keep their guests and each other happy is through living The Message: "We are truly glad you are here and we will do everything we can to make you want to come back."

P.F. Chang's is often mentioned by Howard Wolowitz, a character in the sitcom THE BIG BANG THEORY.

Its menu is focused on select dishes created to capture the distinct flavors and styles of the five major culinary regions of China - Canton, Hunan, Mongolia, Shanghai and Szechwan.

 

 

>>> If you want to prepare a delicious meal to impress family, friends or even a hot date you met at one of the hot new Romance sites like WUVING.com - here are the P.F. Chang's China Bistro's most popular recipes of all time...

--P.F. Chang's China Bistro Gluten Free Shanghai Cucumbers--

12 oz. Peeled and Seeded Cucumbers, cut into 1" pieces
1.5 oz. Gluten Free Soy Sauce
1 tsp. White Vinegar
¼ tsp. Sesame Oil
½ tsp. Toasted Sesame Seeds

1. Mix together the sauce ingredients
2. Mix sauce together with the cucumbers
3. Sprinkle sesame seeds over the top

*

--P.F. Chang's China Bistro Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy--

1 pound chicken
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
½ teaspoon dry chili flakes
3 tablespoons soy bean oil or vegetable oil
2 heads romaine lettuce, cleaned
½ cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
¼ cup soy sauce
1 tablespoon hoisin sauce
1 ounce scallions, sliced thin
2 tablespoons soy sauce

Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soy
bean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce.

Mix together in circular motion until well mixed. Let marinate in refrigerator for 2-4 hours.

Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water.

Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.

Coat a very hot sauté pan lightly with soy bean oil. Lay the chicken around the sauté pan being
careful not to lay too many on top of each other.

Sear the chicken until crispy and golden brown, about 2 ½ minutes.

Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The
pan will appear to "burn", but that is the carmelization and where all the flavor comes from.

Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken
until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your mixture.

Spoon chicken onto a plate.

Wrap the chicken mixture in romaine lettuce and top with scallion rings. And serve!

*Fun fact: this recipe can also be done with baby shrimps, fish or beef.

*

--P.F. Chang's China Bistro Gluten Free Mongolian Beef--

12 oz. Sliced Beef Tenderloin
1 tbsp. Soy Bean Oil
½ tsp. Garlic
2 fl oz. GLUTEN FREE soy sauce
2 tbsp. Sugar
1 tsp. Rice Wine
2 oz. Green Onion

1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
-Beef should be lightly browned around the edges and gray throughout the rest of the surface.
2. Add your garlic and toss.
3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
-The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
5. Add the green onion sticks and toss to incorporate into the beef.
A few tosses are all that are needed; do not wilt the green onion sticks!
6. Finish with sesame oil.
7. Serve on a plate.

*

--P.F. Chang's China Bistro Shanghai Noodles with Grilled Rib Eye and Broccoli--

1 pound Shanghai noodles, egg-based
4 - 8 ounce Rib Eye Steaks, 1" cut
1 pound broccoli florets
1 large white onion, julienned
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
1 teaspoon dried chili flakes
¼ cup soy sauce
1 cup hoisin sauce
¼ cup dry white wine
3 ounces butter,unsalted
4 tablespoons soy bean oil
¼ cup fresh squeezed orange

Combine the hoisin, orange juice and soy sauce with a whisk and reserve. In a small bowl, combine ginger, chili flakes and garlic with 2 tablespoons soy bean oil.

Add salt and pepper to the mixture and combine well.
Add rib eye steaks to marinade and refrigerate for 2 hours.

While steaks are marinating, blanch the noodles and broccoli. Bring large pot of water to a boil. Place the broccoli in a wire basket and cook for about 4 minutes at a slow boil.

Remove from pot and place in ice water to stop the cooking process. Let sit in ice bath for a couple minutes until chilled.

In the same pot, cook Shanghai noodles until al dente, about 5 or 6 minutes. Remove and pour into colander.

Once the excess water is removed, place the noodles on a sheet tray, and lightly coat with soy bean oil, being sure to move the noodles to prevent them from sticking.

Let cool to room temperature, moving occasionally.

Remove beef from refrigerator and allow to come to room temperature for about 5 minutes before cooking.

Season with salt and pepper. In a very hot oiled sauté pan, place the steaks and let cook for 5 minutes on each side (to medium-rare).

While the steaks are cooking, place 1 tablespoon of soy bean oil in a warm sauté pan and sweat the onions with 1 teaspoon of garlic, ginger and chili flakes. Once the onions are translucent, add the white wine and allow to reduce by ¾. Add hoisin mixture and stir. Let simmer for 3-4 minutes then add noodles.

Toss the noodles with the sauce and allow the noodles to get hot, about 4 minutes. Add the blanched broccoli and continue to cook until noodles and broccoli are hot. Add the butter and continue to toss until noodles and broccoli are coated.

Divide the noodles unto four separate plates. Place the beef on a cutting board and cut into thin strips. Lay the rib eye slices on top of the noodles and serve.

Source: The great chefs at P.F. Chang's China Bistro - Thanks, Guys!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.

His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular romance siteWuving.com.

Some P.F. Chang's China Bistro Menu Entrees:

CHANG'S CHICKEN LETTUCE WRAPS
Quickly-cooked spiced chicken served with cool lettuce cups

SICHUAN CHICKEN FLATBREAD
Chinese scallion flatbread grilled with Sichuan marinated chicken, layered with melted cheese and served with creamy Asian Slaw

EGG ROLLS
Hand-rolled with marinated pork and vegetables. Served as a pair (2), this flavorful tradition is perfect with our special sweet & sour mustard sauce

NORTHERN STYLE SPARE RIBS
Tender wok-braised ribs served with a five-spice salt

CRAB WONTONS
Crunchy wonton filled with rock crab meat and served with a side of spicy plum sauce

SALT & PEPPER CALAMARI
Calamari tossed with scallions and our salt and pepper mix

SESAME CHICKEN
Tender chicken, broccoli, red bell peppers and onions in a spicy sesame sauce

CHANG'S SPICY CHICKEN
Lightly dusted and stir-fried in a sweet Sichuan sauce. Our version of General Tso's and always a favorite

SWEET & SOUR CHICKEN
Stir-fried with pineapple, bell peppers, onions and candied ginger in a sweet & sour sauce

HUNAN PORK
Tender pork with crisp red and green bell peppers, onions and snow peas; just enough spice to keep you coming back for more

CHENGDU SPICED LAMB
Richly spiced marinated lamb, wok-caramelized then tossed with cumin, mint, tomatoes and yellow onions

SHANGHAI SHRIMP WITH GARLIC SAUCE
Shrimp, broccoli and snow peas stir-fried in a light garlic, white wine sauce

OOLONG MARINATED SEA BASS
A great catch steeped in Oolong tea, broiled and served with sweet ginger soy and spinach

*

- Brian

About the Author

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs. His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef

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