P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Buddha's Feast


BUDDHA'S FEAST
PF Chang's Restaurant Copycat Recipe

Makes 2 servings

1 (12 oz.) package extra firm tofu, drained, pressed, and cubed
2 teaspoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon Chinese five spice seasoning
1 small head of broccoli, cut into florets
1/2 large bunch of asparagus, tough ends removed
1 cup carrots, chopped
1 (3 oz.) package shiitake mushrooms, stems removed and sliced
1/2 yellow onion, sliced
2 garlic cloves, pressed
oil, for stir fry
2-4 tablespoons soy sauce, for stir fry  to taste
1/2 teaspoon fresh ginger paste (or sub ginger powder)
2 cups cooked brown rice

For tofu: Drain tofu and lay on a paper towel lined plate, cover with a few paper towels and add a heavy object, like a large can, on top to weigh it down and push out the extra moisture. Leave this for 20 minutes.  Once the tofu is pressed and blotted dry, cube it up and place in a bowl.

Add your marinade ingredients: 1/2 teaspoon five spice powder, 2 teaspoons sesame oil, 1 tablespoon rice wine vinegar, and 1 tablespoon soy sauce. Mix to coat the tofu, cover, and place in the fridge for 30 minutes to marinate.

Preheat the oven to 375 degrees. Spread tofu out on a lined or greased baking sheet.  Sprinkle additional 1/2 teaspoon five spice powder on top. Bake for 10 minutes then stir, then bake for another 10 minutes.

For the stir fry:  heat oil over medium high in a large wok or skillet. Add all the veggies, tossing and mixing to cook for a few minutes, adding more oil is necessary. Add the garlic, ginger, and 2 tablespoons soy sauce. Cook for an additional minute or two. Add more soy sauce if you would like. Add tofu, toss, then pour into a serving bowl.  Serve with a bowl of brown rice.

Sichuan Asparagus



SICHUAN ASPARAGUS
PF Chang's Restaurant Copycat Recipe

Serves 2

1 tablespoon diced green chilis
2 teaspoons soy sauce
2 teaspoons chili garlic sauce
1 teaspoon rice vinegar
10 asparagus spears
1 small yellow onion, thinly sliced
1 tablespoon sesame seeds, toasted
1 tablespoon fresh ginger, grated
3 garlic cloves, finely chopped
1 tablespoon peanut oil
1/3 cup vegetarian oyster sauce
1/4 teaspoon cornstarch

The day prior to making this dish, drain and rinse 1 tablespoon diced green chilies. Add to a bowl the drained chilies, soy sauce, chili garlic sauce and rice vinegar. Refrigerate overnight.

When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.

Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.

Heat a dry wok or heavy frying pan on medium high heat. It will be hot enough when water evaporates almost immediately after hitting the pan. Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.

Toss in the ginger and garlic and stir fry for one minute. Add the asparagus, onion and pureed green chili paste and stir fry for another 2 minutes. Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce. Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.

Lucky 8 Dishes Menu

LUCKY 8 DISHES MENU


Celebrate the Chinese New Year with a fortuitous feast at P.F. Chang’s as the restaurant begins offering the Lucky 8 Dishes menu, available from February 16 through March 5 2015. The menu consists of traditional Chinese New Year fare with a modern twist.

DIM SUM

  • Flaming Pork Wontons (limited time only) – Shaped like gold and silver coins from ancient China, dumplings symbolize prosperity as they are stuffed and folded, sealing in wealth.
  • Chang’s Chicken Lettuce Wraps – In Cantonese, the word for “lettuce” sounds like “rising fortune.” So, the more you eat, the more fortune you will have.


ENTREES

  • Firecracker Chicken (limited time only) – In a ritual called “opening the door of fortune,” firecrackers were lit at home to scare away evil spirits. The doors were sealed and not reopened until morning.
  • Chinese Red Wine & Pepper Braised Beef (limited time only) – Cabbage traditionally represents green, folded cash. As a symbol of affluence, it is said to provide prosperity and luck in a variety of ways.
  • Orange Peel Shrimp – Oranges are the most popular and abundant fruit during Chinese New Year, and are known to be a symbol of good luck.
  • Oolong Chilean Sea Bass – Serving fish is symbolic of prosperity, so having it at the dinner table is regarded as a promising way to start the New Year.
  • Garlic Noodles – A bowl of noodles can shed light on your longevity. The belief states that the longer the noodle, the longer the life span.


DESSERT

  • The Great Wall of Chocolate – Cake’s sweetness symbolizes a rich, sweet life, while the layers represent rising abundance for the coming year.

Steamed Halibut



STEAMED HALIBUT with Chili Lime Dressing
PF Chang's Restaurant Copycat Recipe

juice of 2 limes
1/2 teaspoon kosher salt
2 teaspoons granulated sugar
1/2 teaspoon oyster sauce
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
1/4 teaspoon Sriracha chili sauce

Fish:
10 ounces halibut filet (or other white fish)
2 Roma tomatoes, 1/8 inch slice

Chili Lime Dressing: 
3 ounces mint, rough chop
1 tablespoon Thai basil, rough chop
1 tablespoon cilantro, rough chop
2 tablespoons fried shallots (1/8 inch slice fresh shallots, deep fry at 350 degrees until golden brown)
1 tablespoon pickled red chiles, minced (optional)

Place limes, salt, sugar, oyster sauce, garlic, ginger and chili sauce in blender and puree until smooth. Steam fish fillet for 9-11 minutes. Fan out tomato and cucumber slices in a circle on a dan dan bowl. Place steamed fish on top of tomatoes and cucumbers. Drizzle Chili Lime Dressing over fish. Sprinkle herbs over entire dish. Sprinkle fried shallots over entire dish. Sprinkle pickled red chiles over entire dish.

Temple Longbeans



TEMPLE LONG BEANS
PF Chang's Copycat Recipe

4 cups (6-8 oz.) Chinese long beans, cut into 3 inch lengths
4 ounces five spice pressed tofu, cut into thin slices
1/2 cup finely julienned carrot
1 cup Chinese yellow chives, cut into 3-inch lengths

Temple Sauce:
1/4 cup vegetarian oyster sauce
1/2 teaspoon soy sauce
1/4 to 1/2 teaspoon granulated sugar
1/2 cup hot water

For Cooking:
2 teaspoons canola oil
2 teaspoons cornstarch dissolved in 1 1/2 tablespoons cold water
several drops Japanese sesame oil (optional)
steamed rice (to serve)

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.

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

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.

Notes: Pressed five spice tofu, vacuum packed and with the consistency of a firm cheese, is sold in the refrigerator cases of many Asian groceries. If you cannot find it or the fragrant Chinese yellow chives, simply double the amount of long beans. String beans can also be substituted for the long beans.


Braised Beef Short Ribs



BRAISED BEEF SHORT RIBS
PF Chang China Bistro Recipe

Serves 6-8

3 lbs beef short ribs ( 2x2 inch pieces)
1 pint 4 oz Harbin beer (or you can substitute an English lager)
4 ounces soy sauce
1 ounce dark soy
3 cups water
6 greens onions
1 piece fresh ginger ( 1x1 inch piece, sliced)
2 garlic clove, bruised
2 star anise
1 tablespoon hot broad bean sauce
1/2 teaspoon five spice powder
1 cup carrot, diced
1 cup daikon, diced (can substitute potato or parsnip)

Place short ribs, Harbin, beer, soy sauce, dark Soy and water into a pot and bring to a simmer. Simmer for 5 minutes and skim off the any foam. Place the scallions, ginger, garlic and star anise on a piece of cheesecloth, tie cheesecloth into a pouch with butcher twine, then place into pot.

Add hot broad bean sauce and five spice to pot and slow simmer covered for 2 1/2 hours. Turn the short ribs over and skim off excess fat every 30 minutes. Add the carrots, and daikon then simmer for another 15 minutes. Remove cheesecloth and serve.


Shrimp Fried Rice



SHRIMP FRIED RICE
PF Chang's Copycat Recipe

Serves 2

1/4 teaspoon ground superfine mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 tablespoons lite soy sauce
canola cooking spray
1/3 cup egg substitute
salt and pepper to taste
4 teaspoons canola oil
1 1/2 cups tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped (use only white part or white plus some of the green if desired)

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.

Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.




Heirloom Tomato & Basil Salad


HEIRLOOM TOMATO SALAD
PF Chang's Copycat Recipe

Ponzu:
2 tablespoons soy sauce
1 tablespoons rice vinegar
2 teaspoons lime juice
1 teaspoon lemon juice
2 tablespoons extra virgin olive oil

Salad:
1/2 pound heirloom tomatoes
pinch kosher salt
pinch black pepper

Garnish:
fresh basil leaves to taste

Prepare the ponzu in a clean mixing bowl, combine all ingredients and stir well. Set aside

Building salad: Wash and cut the tomatoes (slice, dice, or wedges). Arrange on plate as desired
Season with salt and pepper. Drizzle desired amount of ponzu over the tomatoes Garnish by randomly placing basil leaves generously over tomatoes.