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."
Complete your takeout meal with this easy recipe for Simple Sweet and Sour Sauce. It's a great addition to many traditional Chinese copycat restaurant recipes. Drizzle this wonder over some chicken, and turn any meal into a feast. You can create this sauce in 15 quick minutes.
SWEET AND SOUR SAUCE
Makes about 4 cups
1/4 cup corn starch
1/4 cup water
6 ounces pineapple juice
6 ounces water
1/2 cup brown sugar, packed
1/2 cup granulated sugar
3/4 cups apple cider vinegar
1/2 cup ketchup
1 tablespoon soy sauce
In a small bowl whisk the corn starch and ¼ cup water until combined. Set aside.
In a medium saucepan, over medium high heat, combine remaining ingredients. Whisk to combine. Bring sauce to a boil, cook for one minute. Add corn starch mixture and cook until thick and shiny, about 5 minutes. Remove from heat. Set aside until ready to use
Take a shopping trip with Ching from Cooking Channel TV as she demystifies the Asian supermarket.
GRILLED RIBEYE with SHANGHAI NOODLES and BROCCOLI
P.F. Chang's China Bistro Recipe
1 pound Shanghai noodles, egg-based
4 (8 oz.) ribeye steaks, 1 inch cut
1 pound broccoli florets
1 large white onion, julienne cut
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
1 teaspoon dried chili flakes
1/4 cup soy sauce
1 cup hoisin sauce
1/4 cup dry white wine
3 ounces butter,unsalted
4 tablespoons soy bean oil
1/4 cup fresh squeezed orange juice
salt and pepper to taste
Marinade: 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.
Noodles and Broccoli: 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.
Beef: 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 saute pan, place the steaks and let cook for 5 minutes on each side (to medium-rare).
Sauce: While the steaks are cooking, place 1 tablespoon of soy bean oil in a warm saute 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 3/4. 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.
To Serve: 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.
PF Chang's China Bistro Copycat Recipe
1 oz Absolut Mandrin
2 oz Merlot
1 oz Fresh Squeezed Orange Juice
1 oz Cranberry Juice
0.5 oz Pure Cane Syrup
Fill a wine glass with 3/4 ice and set aside. In an empty pint glass (mixing glass) add mixers. Add liquor and wine. Use an empty mixing tin and roll ingredients back and forth from glass to tin without connecting the tin and glass, roll 4 times with the drink ending in the pint glass. Pour over iced wine glass (top with ice if needed).
Garnish:. Drop in 2 slices of strawberry, 2 orange moons. Drop on top 1 Bada-Bing Cherry. Hand-grate cinnamon on top (pass cinnamon stick over grater 4 times).
YOUR OWN STIR FRY
Stir Crazy Restaurant
Diners at Stir Crazy have two primary options. They can order a prepared dish from the vast menu or opt for the Market Bar, a do it yourself setup in which you are handed a small wok and a card on which you indicate your choice of:
- Seafood (shrimp, tuna or salmon)
- Vegetarian or Tofu
- Ultimate (chicken, beef and shrimp)
- White Rice
- Brown Rice
- Fried Rice
- Lo Mein Noodles
- Flat Rice Noodles
After loading your wok with fresh vegetables (bean sprouts, bok choy, bamboo shoots, broccoli, baby corn, carrots, celery, green and red peppers, mushrooms, cabbage, onions, pea pods, pineapple, spinach, tomatoes, water chestnuts, yellow squash and zucchini), you ladle on a made from scratch sauce ranging from:
- Classic Chinese
- Garlic Ginger
- sweet and Sour
- Thai Curry
- Kung Pao
You hand your concoction to a chef, who mixes the protein and starch, fires it up and hands it back to you.
BEEF a la SICHUAN
PF Chang's Copycat Recipe
1 pound flank or sirloin steak, sliced thin
3-4 medium celery stalks, julienne cut
2 medium carrots, julienne cut
green onion stems (optional)
1/2 cup peanut oil or canola oil
1/4 cup corn starch
1/2 teaspoon red pepper flakes
1 1/2 teaspoons sesame oil
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon garlic chili paste
1/2 teaspoon Chinese hot mustard
1 teaspoon rice wine vinegar
1/2 teaspoon chili oil
1-2 teaspoons brown sugar
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 teaspoons red pepper flakes
Mix all of the sauce ingredients together and set aside.
Julienne your carrots and celery and set aside. Thinly slice your beef and place in a bowl. Add the cornstarch and toss to make sure each piece is thoroughly coated. Set aside for 10 minutes.
In a skillet (or wok), fry the sliced meat in hot peanut (or canola) oil until crispy to your liking. Remove from oil, drain on paper towels.
In the same pan (or wok) add the following ingredients in this order with sesame oil: stir-fry celery, crushed red pepper flakes followed by carrots. Do not over cook these ingredients (you want them to be nice and crispy). Add fried meat and green onions. Add sauce and bring to a fast boil, cook for 1 minute and serve immediately over white or brown rice.
This last step should take only 3-4 minutes – it is a very quick process so be sure to keep an eye on it so it doesn't over cook.
PF Chang's Copycat Recipe
1 (15 oz) can solid pack pumpkin
1 cup ricotta cheese
1 teaspoon salt
40 wonton wrappers
oil for deep frying
1 cup confectioners' sugar
1/2 cup sour cream
1/2 cup apricot preserves
1 teaspoon ground cinnamon
In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.
In an electric skillet or deep fryer, heat oil to 375 degrees. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels. Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons
SINGAPORE BLACK PEPPER PRAWNSP.F. Chang's China Bistro Copycat Recipe
8 large prawns
2 stalks of spring onions
1 tablespoon chopped garlic
1/2 tablespoons black peppercorn (adjust to your liking)
1/2 teaspoons light soy sauce
1/4 teaspoon dark soy sauce
2 1/2 tablespoons
1/2 teaspoon brown sugar
small pat of butter
Remove the head and shell of the prawn, leaving only the shell tail intact. De-vein by cutting along the top middle part of the prawns and remove the black veins. Cut the spring onions to 2 inch length, separate thick bottom white stalks from the top green portion. Pound the black peppercorn using mortar and pestle till coarse (not powdery).
Melt butter in heated wok, add garlic, crushed peppercorns and thick spring onion stalks and stir fry till garlic is lightly browned. Add water, light soy sauce, dark soy sauce and brown sugar. Add prawns and the rest of the spring onions, stir fry till prawns are cooked. It only takes a few minutes.