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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Mu Shu Pork





MU SHU PORK
P.F. Chang's China Bistro Copycat Recipe

1/4 – 1/2 lb pork loin, cut into strips
2-4 tablespoons soy sauce
1-2 tablespoons sesame oil
1 teaspoon cornstarch
1/2 medium head cabbage, cored and shredded
2 cups bean sprouts
3-4 eggs, beaten
3-4 stalks, green onion, julienned on the diagonal
3 cloves garlic, chopped or julienned
1 cup chinese mushrooms, stemmed and cut into strips
1 cup bamboo shoots, cut into strips
5 tbsp vegetable oil
package mu shu shells
hoisin sauce



If you can't find these flour tortilla will work for this recipe.


Heat a tablespoon of vegetable oil in a large flat frying pan (a wok is gonna make you upset if you make an egg sheet) over medium high heat. When oil is hot, pour in the beaten eggs. Let the eggs set up until firm enough to flip as one sheet. Cook for a few more seconds and remove from heat to a chopping board. Slice the egg sheet into strips and set aside.

 Heat 2 tablespoons of oil in the same pan over high heat and add half of the green onions. Stir until the onions are sizzling for a minute. Add the cabbage and bean sprouts. Saute until cabbage is wilted but still a little crunchy. Remove from heat and set aside in an extra bowl. Heat the remaining oil in the same pan over high heat and add the garlic and the rest of the green onions. Saute until fragrant and add the pork. Stir fry until the pork is just cooked. 

Add the Chinese mushrooms, bamboo shoots, cabbage, sprouts, and egg sheet. Stir fry for another few minutes. Heat the mu shu shells according to the instructions on the package. Serve each mu shu shell with a smear of hoisin sauce down the middle. Place several spoonfuls of mu shu on the shell and fold the sides in.

2 comments:

  1. When are you suppose to add the sesame oil, cornstarch and soy sauce? Thanks! Lollie

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    Replies
    1. In this recipe, the sesame oil is used for the vegetable oil. The pork should be coated in the soy sauce/cornstarch mixture

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