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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Moo Goo Gai Pan




MOO GOO GAI PAN
P.F. Chang's China Bistro Copycat Recipe

2 tablespoon vegetable oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into strips

Sauces:
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
1/4 cup chicken broth

Vegetables:
1 cup fresh mushrooms, sliced
2 cups broccoli florets, chopped
1 (8 oz) can sliced bamboo shoots, drained
1 (8 oz) can sliced water chestnuts, drained
1 (15 oz) can whole straw mushrooms, drained

Heat your work to hot, add 1 tablespoon oil, heat until smoke. Stir in veggies at one time, stirring for 5-6 minutes or until all vegetables are done. Remove and set aside. Blend sauces in a bowl. Mix well.

Reheat wok with remaining oil until oil. Stir in the garlic, cook for 5 seconds. Combine chicken, cook until no longer pink in the center, about 5 minutes.

Pour sauces mixture over the chicken, and bring to a boil, stirring constantly for 30 seconds. Return the vegetables to the wok, and toss with the sauce until well coated. Serve hot with rice.

1 comment:

  1. Pretty good, I didn't have rice wine so I used a dry sherry.

    ReplyDelete