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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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.

Quinoa Fried Rice



QUINOA FRIED RICE
PF Chang's Copycat Recipe

3 cups cooked quinoa
2 tablespoons olive oil
1/2 onion, chopped
2 cups precooked vegetable of choice (I used spinach, carrots and mushrooms; other options include broccoli, kale or peas)
2-3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
3 eggs, beaten
Optional: 1 extra egg for topping

Make sure you have cooked quinoa on hand that has already cooled (leftover quinoa works great). Here’s a how-to on cooking quinoa. Heat 1 tablespoon olive oil on a large skillet over medium heat. Add onions. Saute until onions are translucent. Add in garlic. Saute for a few minutes. Fold in cooked quinoa and chopped vegetables. Pour in soy sauce and sesame oil and stir to combine. With a spatula, push the quinoa to the outer edges of the pan, creating a hole in the center.

Pour 1 tablespoon olive oil in the hole. Add eggs and scramble in the center of the pan. Once the eggs have cooked, mix with the rest of the quinoa and vegetables until fully combined. Season with salt and pepper if desired. Serve hot. Optional topping: cook an egg sunny side up and place on top before serving.

Rum Cocktails

HEAT WAVE
PF Chang's Copycat Recipe

1 1/4 ounces Bacardi light rum
1 1/4 ounces peach schnapps
4 ounces pineapple juice
splash grenadine
pineapple slice, for garnish
maraschino cherry, for garnish
paper umbrella, for garnish

Fill a 16 ounce glass with ice. Combine all ingredients in glass over ice. Shake or stir and garnish with a pineapple wedge and maraschino cherry speared on a paper umbrella.



NUTTY UNCLE CHANG’S FAVORITE
PF Chang's Copycat Recipe

1 ounce Malibu rum
1 ounce Bacardi light rum
1/2 ounce amaretto liqueur
1 1/2 ounces frozen sweetened sliced strawberries, thawed
2 ounces pineapple juice
1/2 cup ice
pineapple slice, for garnish
maraschino cherry, for garnish
paper umbrella, for garnish

Combine all ingredients in a blender until ice is crushed. Pour into a 14 ounce stemmed glass. Add a pineapple slice and maraschino cherry speared on a paper umbrella.

Buddha's Dream Cocktail

BUDDHA’S DREAM
PF Chang's Copycat Recipe

3/4 ounce Malibu rum
1/2 ounce Bacardi light rum
1/2 ounce Myers’s dark rum
3/4 ripe banana
4 ounces pineapple juice
1 large scoop vanilla ice cream
dash grenadine
maraschino cherry, for garnish

Combine all ingredients except grenadine in a blender. Blend until smooth. Drizzle grenadine around the inside of a 14 ounce stemmed glass. Pour the drink into the glass, add a maraschino cherry on a toothpick, and serve with a straw.