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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Ginger Panna Cotta


Served chilled with strawberry sauce, 
topped with fresh strawberries and julienne Thai basil

GINGER PANNA COTTA
PF Chang's Restaurant Copycat Recipe

1/4 cups heavy cream
/1/2 cup granulated sugar
1 tablespoon grated ginger
2 packets of powdered gelatin (make sure they amount to 1 1/2 tablespoons)
6 tablespoons of warm water

Heat the cream, ginger and sugar in a saucepan over a medium-low heat until the sugar is dissolved. (Ginger has an enzyme that interferes with the gelatin. Heating the ginger destroys the enzyme.)

Remove and set the cream mixture aside. In a separate, medium-sized bowl add the water then sprinkle over the gelatin. Stir well and then leave it to set a little for no more than a couple of minutes. Now pour the cream mixture over the gelatin and stir until everything is well incorporated and there are no lumps.

Quickly dab a paper towel with some neutral tasting oil, like vegetable oil and lightly oil the ramekins or glasses. Now, fill the glasses with the mixture, leaving about 2 inches for the topping. Transfer the filled glasses to the fridge and leave them to set for about 4 hours or overnight. When the panna cotta has set and is firm, you can decide to either garnish the glasses or you could also invert them onto a serving plate by running a knife around each panna cotta and then flipping it upside down onto the serving plate. This latter option would work nicely if you’ve used a ramekin.


Strawberry Sauce:
2 lbs ripe strawberries, hulled
1⁄2 cup granulated sugar (depending on sweetness of berries)
2 teaspoons cornstarch
1⁄2 lemon, juice of
1 pinch salt

Combine ingredients in medium saucepan over medium-low heat; stir gently until sugar dissolves and berries are soft, about 10 minutes. Remove from heat and cool. Makes 3 cups.

Banana Spring Rolls



BANANA SPRING ROLLS
PF Chang's Restaurant Copycat Recipe

Spring Rolls:
3-4 ripe Saba bananas (or cooking bananas)
8 wonton wrappers / egg roll wrappers
1/4 cup brown sugar
1/8 teaspoon Chinese five spice mix (available at Asian markets or online)
jack fruit in can (optional)
oil for frying

Caramel Sauce: (or you can just buy it ready made)
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter

Preheat oil to 350 degrees in a saucepan or a deep fryer.
Set two small bowls side by side, one with a scoop of brown mixed with the five spice, one with water. Separate the egg roll wrappers you are going to use, one per half banana.

Wrapping the bananas: Cut banana in half crosswise and place in the wrapper. Add slices of jackfruit and sugar mix (amount depends on your preference) Spread water all over the edges of the wrapper and roll it up like a burrito, sealing the ends by folding and pushing the dough together with your fingers. If a halved banana is too long, trim the edges to fit the dough. Prepare all the banana pieces before frying.

Frying: Fill a heavy bottom pot with about 1/2 inch of oil and warm over medium-high heat. Fry one or two at a time, carefully turning to brown evenly on all sides (if you are frying in a saucepan).

For deep fryer: Just throw the banana spring rolls and let it brown. Remove from oil and slice rolls in half. Serve warm over ice cream, with berries and a drizzle of caramel.

To make the Caramel Sauce: Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
Increase the heat to medium high, and bring to a boil.

Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

Be careful here, Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. Stir the mixture with a spatula scraping the sides of the pot and combining all the ingredients, again be careful. Add the butter and stir until combined. As you stir you will see the caramel come to the consistency that you want and look like caramel.
Let cool for a few minutes and then drizzle over your dessert. This recipe makes about 1 1/4 cups.



Frontier Five Spice Powder

About the Product
1.92 Ounce Bottle
A Chinese spice blend that includes all five tastes (sweet, sour, bitter, salty and hot)
All-Natural, Non-GMO Verified
Non-Irradiated, Kosher





Apple Chai Cobbler


APPLE CHAI COBBLER
PF Chang's Restaurant Copycat Recipe

Filling:
5 cups diced McIntosh apples, peeled, cored (about 4 medium)
2 tablespoons granulated sugar
1/4 teaspoons ground cardamom
1/4 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoons ground ginger
1 tablespoon butter, cut into small pieces

Topping:
1/2 cup light brown sugar
1/2 cup oats
1/2 cup all purpose flour
1/2 cup shredded coconut
3 tablespoons melted butter

Preheat oven to 375 degrees.
Combine all of the filing ingredients together in a bowl; mix well. Place the mixture in an oven safe dish.

In a separate bowl, combine all of the topping ingredients; mix well. Place the crumbs on top of the apple mixture. Bake for 35 to 40 minutes or until the apples have softened. (use the tip of a sharp knife and if it comes out smoothly with no resistance, the apples are done.). Serve alone or with ice cream. This recipe makes 6 servings.

PF Chang's Revamped Menu


P.F. Chang’s China Bistro Inc., with its new menu debut Tuesday, has put renewed emphasis on its scratch cooking in each of its 211 domestic restaurants as well as its particular ingredient sourcing.

From website videos of the farms where it gets ingredients to menu covers that deconstruct dishes down to their simplest form, the company is highlighting how each of its domestic units highlights in-house preparations. The company is also working locally at farmer’s markets to feature the brand and new menu items.

New additions with this week’s menu rollout include: 

APPETIZERS

  • Hunan Dragon Wings - Hunan spice, chili jam, sesame seeds, pickled vegetables
  • Cauliflower Tempura - Farm fresh cauliflower, sweet-spicy gochujang sauce


SIDES

  • Wok-Charred Brussels Sprouts
  • Long Life Noodles


ENTREES

  • Singapore Firecracker Chicken - Black pepper garlic sauce, fresno peppers, onion 
  • Wok-Fired Filet Mignon - Sliced 8oz. filet, black pepper butter sauce, rustic potatoes, onion, lime-garlic vinaigrette
  • Long Life Noodles & Prawns - Crispy prawns, garlic egg noodles, roasted chili peppers, chopped black beans



PF Chang's in the Supermarket


Enjoy the tastes of P.F. Chang’s China Bistro at home. Their chefs have created frozen meals inspired by the signature flavors of the restaurant chain's most popular menu items and make it easy to enjoy a bold dish at home in just minutes.

Appetizers
Cream Cheese Wontons
Chicken Mini Egg Rolls
Vegetable Mini Egg Rolls

Entrées
Beef with Broccoli
Chicken Fried Rice
Garlic Chicken
General Chang's Chicken
Grilled Chicken Teriyaki
Kung Pao Chicken
Mongolian Style Beef
Mongolian Style Chicken
Orange Chicken
Sesame Chicken
Shrimp Lo Mein
Sweet and Sour Chicken

These products are available at most major supermarkets in the frozen food section. Prices vary by location.

PF Chang's Dinner for Two


Like many other restaurants such as Applebee's and Chili's, PF Chang's is offering a fixed menu meant to be shared by two people.


Here is how the 42.95 four course meal works:


CHOOSE 2 SOUPS
Cup of Hot & Sour Soup
Cup of Egg Drop Soup

CHOOSE 1 SMALL PLATE
Chicken Lettuce Wraps
Vegetarian Lettuce Wraps
Dynamite Shrimp
Crispy Green Beans
Dumplings (4)
Crab Wontons (4)
Vegetable Spring Rolls (2)
Egg Rolls (2)

CHOOSE 2 ENTREES
Spicy Chicken
Kung Pao
Sesame Chicken
Orange Peel
Sweet & Sour
Pepper Steak
Beef With Broccoli
Mongolian Beef
Ginger Chicken With Broccoli
Crispy Honey
Singapore Street Noodles
Garlic Noodles
Fried Rice
Pad Thai
Lo Mein

DESSERTS
Banana Spring Rolls

Lemongrass Chicken Salad


Grilled chicken, wok cooked corn, fresh mango, 
avocado, lime vinaigrette on a bed of lettuce.

LEMONGRASS GRILLED CHICKEN
PF Chang's Restaurant Copycat Recipe

2 boneless, skinless chicken breasts or thighs
2 teaspoons soy sauce
1 tablespoon fish sauce
1 tablespoon palm or brown sugar
1 1⁄2 tablespoons minced lemongrass
1 garlic clove, minced
2 tablespoons dark sesame oil

To make the Marinade: in a small bowl, whisk together the soy sauce, fish sauce palm sugar, lemongrass, garlic, and sesame oil. Place the chicken in a large, resealable plastic food bag and marinate for 1 hour (up to overnight) in the refrigerator.

Shanghai Waldorf Salad


Chopped kale, apples, grapes, candied walnuts, miso vinaigrette

SHANGHAI WALDORF SALAD
PF Chang's Restaurant Copycat Recipe

Salad:
kale
handful green grapes
4–5 radiccio
1 apple
2-3 stalks of celery
2 small tomatoes or a few cherry tomatoes
1/4 cup caramelized walnuts: walnuts, 1 tablespoon agave, 1 teaspoon coconut oil

Miso Dressing:
4 1/2 tablespoon miso paste,
4 1/2 tablespoons agave
3 tablespoons rice vinegar
3 tablespoons mustard

Prepare the miso dressing.

Cut all the salad ingredients into bite size pieces, add to miso dressing, mix well, so the dressing covers all ingredients evenly.

In a pan, heat the coconut oil, then add the walnuts and agave, saute until the walnuts are nicely caramelized. Add the walnuts over the over the salad.