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."



Cantonese Shrimp

PF Chang's Copycat Recipe

1 pound medium shrimp (71-90 count)
2 cloves garlic, pressed
1 teaspoon sesame oil
1/2 tablespoon fresh grated ginger
dash of white pepper
1 pound snow peas
1 tablespoons sake
1 teaspoon oyster sauce
1 cup chicken stock
1 tablespoon cornstarch dissolved in 1/8 cup water

In a wok over medium high heat, cook the garlic and shrimp in the oil for 3 minutes or until they just turn pink, stirring constantly. Stir in the ginger, pepper, peas, sake, oyster sauce, and chicken broth. Cover and cook 5 minutes longer or until peas are tender but still slightly crisp. Add the cornstarch slurry to the wok and stir until thick and clear, about another minute. Serves 2.

Ginger Chicken Salad

PF Chang's China Bistro Copycat Recipe

8 ounces chicken breasts
soy bean oil
salt and pepper, to taste
1 ounce green cabbage
1 ounce red cabbage
6 ounces romaine lettuce
1 ounce carrot
1 ounce Japanese cucumber
2 tablespoons ginger, minced
1 tablespoon low sodium soy sauce
2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon agave nectar
2 tablespoons mayonnaise
1/4 teaspoon sesame oil

Cut the chicken breast in half lengthwise and lightly rub with vegetable or soy bean oil. Season with salt and pepper and either grill or pan sear for about 4 minutes on each side. Remove and let stand while mixing salad.

Take all cabbages, lettuce and vegetables and cut them into small julienne 2 inch matchsticks.
Take the ginger, soy, lime juice, vinegar, Agave syrup and mayonnaise and mix together in a bowl. Place the vinaigrette mixture to the side.

Cut the chicken against the grain into thin slices mimicking the vegetables and lettuce. Place all ingredients into a bowl and mix 2 1/2 ounces of the vinaigrette into the mixture until evenly dressed. Season with salt and pepper to taste. Serves 4.


PF Chang's China Bistro Recipe

Pork Filling:
1/2 pound ground pork
2 ounces chicken broth
2 teaspoons salt
1 teaspoon sugar
1 teaspoon fresh ginger, ground
1 teaspoon chili paste  (or sriracha)
1/2 teaspoon sesame oil
3 tablespoons scallions, chopped 1/8 inch
36 round gyoza skins

Dipping Sauce:
1/4 cup water
1/4 cup soy sauce
1 teaspoon chili paste
1 tablespoon vinegar
2 tablespoons sugar
1 teaspoon fresh ginger, ground

Combine all ingredients of the pork filling and mix together well. In a separate bowl, mix all the ingredients of the dipping sauce together and set aside. In the center of one dumpling skin, place 2 teaspoons of filling. Moisten the edges with a small amount of water for sealing the dumpling. Fold the dumpling skin in half over the meat and press to seal the edges. 

At this point, you are done with the fold. There are many different types of fold ranging from simple to complex. Try as many as you like, but keep the amount of filling consistent so cook times remain even. Steam for 8 minutes or until cooked through. Optional: Pan fry in a nonstick saute pan with a little oil until bottoms are golden brown. Serve with a side of dipping sauce. Serves 8.

Ginger Steamed Fish

PF Chang's Bistro Restaurant Recipe

To top Fish before Steaming:
dash salt and white pepper
1 teaspoon sesame oil
3 slices of ginger smashed
3 stalks of green onion smashed

Note: Make sure fish is never overcooked. No matter what you do to it after the fact. You can never fix it. No more than 7 to 9 minutes for thin sliced (convection steamer).

1 cup soy sauce
1 cup chicken or fish stock
1 1/2 tablespoons sugar to taste

2 tablespoons julienne green onions
2 tablespoons julienne peeled fresh ginger
2 tablespoons hot oil temperature
2 tablespoons sauce

Remove fish to serving plate. Cover with ginger, then green onions Spread the heated oil over the top to sizzle into the vegetables and fish. Distribute sauce over fish.

Stir Fry Sauces

Peking Stir Fry Sauce:
1/2 cup water
2 tablespoons shaohsing wine or sherry
2 tablespoons mushroom soy sauce
2 tablespoons oyster sauce
1 tsp. sugar
1 tablespoon cornstarch

Mix ingredients together until cornstarch is incorporated. Stir well before using. Makes 6 ounces; can be doubled or quadrupled. Will keep for one month refrigerated. Sauce can be customized with
chili paste, ginger, garlic or star anise to suit tastes.

Cantonese Stir Fry Sauce:
3/4 cup water
1 tablespoon chicken base powder (no msg)
1 tablespoon sugar
2 tablespoon shaohsing wine or sherry
1 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch

Notes: Very concentrated. Use sparingly when stir frying vegetables or tossing with noodle. Recipe doubles. Refrigerates well, up to a month. Stir thoroughly before using.

Shrimp Bikini Salad

Trifle Tiramisu

PF Chang's Copycat Recipe

2 tablespoons instant coffee granules
1 1/2 cups water
4 cups low fat milk
2 (3.9 oz.) packages instant devil's food chocolate pudding mix
1 (8 oz.) package light cream cheese at room temperature
24 ladyfingers (two-3 oz.-packages)
3/4 cup (8 oz.) semi sweet mini chocolate chips
1 (12 oz.) carton reduced-fat non-dairy whipped topping (such as Cool Whip)
1/2 teaspoon cocoa powder for garnish

Pour the coffee granules into a glass measuring cup with 1 1/2 cups water and microwave, uncovered on high for 1 minute. Let the coffee stand in the microwave with proceeding with the recipe.

Place the milk, pudding mix and cream cheese in the large bowl of an electric mixer. Mix on medium speed until well blended. Set aside.

Split the ladyfingers in half lengthwise. Place half of a package (1/4 of all the ladyfingers), cut side up, in the bottom of a trifle bowl or glass bowl with a 16-cup capacity. Drizzle 1/4 of the coffee mixture evenly over the ladyfingers. Spread about 1/4 of the pudding mixture over the lady fingers. Spread 1/4 of the whipped topping over the pudding. Sprinkle 1/4 of the chocolate chips over the topping.

Repeat these layers three more times, ending with whipped topping. Sprinkle cocoa evenly over the whipped topping to garnish. Cover with plastic wrap, and refrigerate at least six hours (or up to 24 hours) to let the flavor develop. Serve in dessert bowls. Makes 12 servings.

Shrimp Lo Mein

PF Chang's Copycat Recipe

1 pound mixed vegetables (slightly blanched)--you can use any vegetables you want
1 pound Chinese egg noodles cooked al dente
1/2 pound shrimp
1 tablespoon minced garlic
1/4 cup soy sauce
1/8 cup sugar

Heat a skillet or wok to smoking.  Add 2  tablespoons oil.  Add noodles and reduce heat to low.
Continue cooking noodles until slightly brown and crispy on both sides.  Remove to drain on paper towels.

Increase heat to medium.  Add  the garlic, stir fry for ten seconds.  Add shrimp, cook until shrimp just starts to curl.  Add the vegetables and cook for about 1 minute.  Add soy and sugar.  Add  the noodles back into the wok and toss until thoroughly mixed.