Tag Archives: pf changs recipes

Dynamite shrimp copycat

26 Jan

dynamite shrimp

Further along in the P.F. Chang’s project:

Menu says: Dynamite Shrimp. Tempura-battered, tossed in a light, spicy sriracha aioli.

Their twitter account says:  The perfect mix of sweet and spicy.4516_107753535574_5652992_n

Old recipe forum comment says this: “I have worked for PF Changs at several locations for many years, and although similar in a few ingredients the dynamite shrimp differs from the crispy green bean sauce. Perhaps they have the dynamite shrimp sauce confused with the sichuan flatbread sauce, which includes the green bean sauce in its dipping sauce. dont waste your time making the dynamite shrimp, its a mayo-chipotle sauce…where the green bean dip is a sriracha mayo…good luck!”

Some online copy cat versions we found are calling for Kewpie mayo, sriracha, honey, chipotle powder and green onion for the top. But keen on either chipotle powder or a shake of chipotle hot sauce.

How lazy is this: we purchased popcorn shrimp from a local take out joint and tumbled it in this P.F. Chang’s sauce clone at home.

First time out, we blended some mayo with sriracha, sesame oil and a dash of rice wine vinegar. It was fantastic. But so rich!

Next time: We’ll ditch the oil and vinegar and go for sweet/rice wine tasting Kewpie with a shake of chipotle hot sauce and sriracha.

PF Chang’s Spicy Chicken

17 Jan

spicy chic 2A winner. How fun this copycat recipe project has been. There is a common clone version of P.F. Chang’s Spicy Chicken floating around the web. You can spot it when you see the pineapple juice listed among the ingredients. It’s wrong.

The menu says: Lightly dusted and stir-fried in a sweet Sichuan sauce. Our version of General Tso’s and always a favorite.

Seeing is believing. Theirs looks amazing:

PFChangs_ChangsSpicyChicken

This clone version is a delight. You’ll feel the tingle on your lips long after you’ve eaten. We like that the sauce isn’t too saucy: just enough to cling to the chicken. And we like how clean the flavours are: no overly-salty soy here. We served with rice and steamed carrots and broccoli and it was heavenly.

Plus, we love the insider feel of the “house white sauce” and “Chang’s sauce” we found in recipe forums. Enjoy!

PF CHANG’S SPICY CHICKEN COPYCAT
Adapted from cooks.com LladyRusty “from P.F. Chang’s, Roseville, California – Executive Chef D. J. Cheeks”

10 oz chicken breasts or a regular package of thighs, cut into big bite sized chunks
potato starch
canola oil
2 garlic cloves, minced
1/2 cup green onion
2 teaspoons sriracha or sambel olek
2 tbsp Chang’s house white sauce (chicken stock with a touch of oyster sauce)
Chang’s sauce: 2 tbsp sugar with 2 tbsp rice wine vinegar
2 teaspoons sesame oil

Lightly coat chicken with potato starch.
Mix sauce and stir to melt sugar.
Brown chicken on both sides in batches.
Remove from pan, pour in sauce, stir, add chicken back to pan. Sauce should cling to chicken.

Mongolian Beef Copycat

11 Jan

mongolian beef plateABOVE: Us. BELOW: Them.

Mongolian beef has a cult following online. There’s good reason. It’s fantastic. Sweet, soy-glazed flank steak wok-seared with scallions and garlic, the menu describes.
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P.F. Chang’s once posted its own gluten-free recipe on its website, calling for a much simpler and drier version with just 2 fl oz of soy sauce to 2 tbsp sugar with just 1 tsp rice vinegar. The sauce is supposed to cling to the meat: no pools of sweet sauce there.

The copy cat recipe variations floating around the web are drowning in sauce. But it is delicious. This dish is RICH. Serve a few lovely bites with accompanying dumplings or steamed veg rather than tucking into heaping bowls of the stuff (like we did.).

Let us declare: we are not in the “1 cup of oil for frying” camp. And while you’re basically aiming for beef caramel, we prefer 1/2 cup brown sugar to the 3/4 cup recipe.
mongolian beef

P.F. CHANG’S MONGOLIAN BEEF COPYCAT
(adapted from Food.com)

2 tablespoons vegetable oil, as needed
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup light/low sodium soy sauce (we’re going to cut back slightly by watering it down a touch).
½ cup water
1/2 heaping cup dark brown sugar

1/2 tsp sesame oil, for finishing
1 lb flank steak (we bought two packages of pre-sliced stirfry beef around $6 each)
¼ cup potato starch (Bob’s Red Mill) or cornstarch
2 or 3 large green onions, chopped into 2-inch batons

Mix sauce ingredients (ginger, garlic, soy, water, brown sugar) we used our pyrex 2-cup measuring cup and set aside until after beef is cooked.

Slice the flank steak against the grain into 1/4″ thick bite-size slices. Tilt the blade of your knife at about a 45-degree angle to the top of the steak so that you get wider cuts.  Dust the pieces on both sides with potato or cornstarch. Let the beef sit, and heat skillet. Add 1 tbsp of vegetable oil and heat to medium, not smoking. Brown the beef in batches. It will release from the pan when the crust forms. Flip and brown the other side. No need to cook all the way through: it will finish cooking in the sauce later. Reserve browned meat on a clean plate as you cook in batches. Add more oil to pan as needed. When all the beef is browned, turn burner heat down only slightly, give a stir to your reserved sauce, and quickly start deglazing the pan with it. It should bubble up and foam immediately like you’re making candy. Stir and lift up all the browned bits in the pan and watch for sauce to thicken slightly. Add beef and stir to coat each piece. There should be quite a bit of sauce, which will continue to thicken from the beef’s cornstarch crust. Add sesame oil and chopped green onion batons at final minute. If you add too early, the onions lose their bright green appearance. Serve over rice.

Be warned: this is a rich dish, so go easy on adding the gravy. This is best presented as part of a larger meal: steamed veg, dumplings, other dishes. A few delectable bites is heavenly. Too much and you’ll find it overwhelming.

And a version for using the bottled PF Chang’s Mongolian sauce:

1 pound boneless beef top sirloin or flank steak, cut into thin strips

3/4 cup P.F. Chang’s® Mongolian Style BBQ Sauce, divided

1 tablespoon vegetable oil

2 teaspoons minced fresh garlic

1 cup sliced fresh button mushrooms

5 green onions, cut into 3-inch strips

Place steak in zippered plastic bag with 1/2 cup Mongolian Style BBQ sauce, press air out of bag and close. Refrigerate 4 hours, or overnight.

Heat vegetable oil in large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir about 2 minutes. Add beef to skillet, leaving extra marinade in bag. Cook until almost browned, about 3 minutes.

Add remaining 1/4 cup Mongolian Style BBQ sauce; cook until beef is just done and sauce is thickened, about 1 minute. Stir in green onions, remove from heat and serve.

New Year, New Obsession

8 Jan

In a renewed effort to rid ourselves of recipe clippings and clutter, we have a new theme for the next few months.

PF Chang’s copycat recipes.

We’ve been hoarding mountains of clippings over the years. Such a charity case: there is no PF Chang’s anywhere near us.

So memories from Vegas and Palm Desert will have to suffice.

Once and for all, we’re going to knock off one of these clones weekly.

And oddly, we’re starting with a dish we’ve never tried, and no longer exists on the menu. Dali Chicken.

It features a savory garlic chili and cumin sauce. “Our spiciest chicken dish served with sliced potatoes and leeks. Tender slices of chicken breast wok-tossed with dried red chilies, potatoes and scallions in a signature spicy sauce.” But it’s the menu photo that really grabbed our attention. Those chili pods. The leeks.
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This is a superb winter dish. Warming and spicy. And we love that it isn’t sugar-laden. It comes together very quickly. Recipe forums have occasionally sported comments from former employees who divulged the “white sauce” component: chicken broth mixed with a bit of oyster sauce. Thanks for the tip!

This photo doesn’t do it justice (where are those chili pods and leeks, you ask. Green onions and rooster sauce. Still delish. This deserves a redo!)

pf changs dali chicken

DALI CHICKEN
PF CHANG’S COPYCAT

1 lb chicken breast, thinly sliced (We used 2 breasts)
1 yukon gold potato, thinly sliced Into half moons (photos show thin slices and 1/4 inch thick, so we haven’t decided which is better.
Leek or 4 scallions, sliced into one inch diagonals
6 to 8 dried chili pods
1 tsp ground, toasted cumin
4 tablespoons chicken stock (our potatoes thickened this up)
2 tablespoons Oyster sauce
1 tablespoon dry sherry
1 tsp grated ginger and 3 cloves garlic
2 tsp rice wine vinegar
1 tablespoon soy sauce
2 tablespoons chili garlic paste (Sambal Oelek or Rooster) we used 1/4 tsp and it still has zing
2 tablespoons vegetable oil for stir frying
Black sesame seeds for garnish (optional)

Preheat oven to 375. Toss potato slices in oil and roast until browned on bottom.
Steam rice. Meanwhile, slice chicken and leeks. Mix stock, garlic, ginger, oyster sauce, Sherry, vinegar, soy sauce and chili garlic paste in a bowl and combine. Set aside.
Heat a wok or saute pan and add oil. Add dried chilies. Cook until pods darken slightly. (While this dish highlights a good spicy zing, if you live with spice wimps, you can omit. It’s not the same, but the flavours are still enjoyable.)
Add chicken and stir fry. Add cumin and continue to stir fry until chicken turns opaque.
Stir in sauce and let it bubble. Add potatoes and stir to fully coat with sauce.
Stir in the scallions or leeks. Sprinkle with black sesame seeds.

Another version of Red Hot Chili sauce:

1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
3 cloves garlic
2 tablespoons garlic powder, plus more as needed
2 tablespoons granulated sugar, plus more as needed
1 tablespoon kosher salt, plus more as needed
1 tablespoon light brown sugar
1/2 cup distilled white vinegar, plus more as needed
Water, as needed 

In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.

After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.

Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, seal, and store in the refrigerator for up to 6 months.

Shrimp Obsession

29 Mar

We can’t kick our fascination with this stir fried shrimp with its odd-to-us pairing of honeydew melon balls and candied whole walnuts tossed in a creamy sauce (which we fear is mayo-based):
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PF Chang’s menu describes its Walnut Shrimp with Melon as “Tossed in citrus Asian aioli with warm candied walnuts and cool honeydew melon”

Many online copycats claim to have cracked the PF Changs’ code, but we’re skeptical.

1/2 C Coconut Milk
1/4 C Sweetened Condensed Milk
1 Tbs Mayonnaise, slightly heaping
1 1/2 Tbs Rice Vinegar
1/8 tsp Turmeric
Dash Celery Salt

Whisk over a low heat until warm.

We’ve also seen this:
1/2 tbsp condensed milk
1/2 tbsp honey
1 tsp fresh lemon juice
3 tbsps mayonnaise

Ancient Chinese secret

25 Nov

In our manic mining of the net for PF Chang clone recipes, we came across some older posts from their chefs. Of interest was the concept of “house white sauce,” which is basically chicken stock with a touch of oyster sauce.

P. F. Chang’s China Bistro Cantonese Stir Fry Sauce
3/4 cup water
1 tablespoon chicken base powder
1 tablespoon granulated sugar
2 tablespoons choosing 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 noodles.
Recipe doubles.
Refrigerates well, up to a month.
Stir thoroughly before using.
Servings: 4

Ho Lee Chow

18 May

Our love of PF Chang’s China Bistro is not exactly the height of sophistication, we know. But certain dishes enjoyed on holiday leave lasting memories.

Recently, our happy group delighted in chicken lettuce wraps and dynamite shrimp, followed by coconut curry vegetables with crispy silken tofu and peanuts in a coconut curry sauce, shrimp with candied walnuts tossed in a creamy sauce (which we fear is mayo-based) and honeydew melon balls.

We’d returned from southern California for one day before a craving struck. And that craving was for orange peel chicken. The menu describes it as tossed with chili peppers and fresh orange peel for a spicy, citrus combination. We tried this recipe, and it is bang on.

PF CHANG’S CHINA BISTRO ORANGE PEEL CHICKEN
Top Secret Restaurant Recipes Volume Two

1 T oil
2 T minced or sliced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup sugar (we’ve been using brown)
2 T chili garlic/Rooster sauce
1 T soy sauce
juice of half an orange
1/2 cup oil
4 skinless, boneless chicken breasts
1/2 cup cornstarch

peel from 1/4 orange, julienned into 1/8 in. strips

Prepare sauce by heating 1 T of oil in a medium saucepan over medium heat. Saute garlic and green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili sauce, orange juice and soy sauce and bring to a boil. Simmer 5-6 minutes or until sauce thickens, then turn off the heat.
Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast into bite size pieces. Coat each piece with cornstarch. Arrange chicken on a plate until all chicken is coated. When oil in the wok is hot, add half the chicken to the oil and cook for a couple of minutes or until brown on one side, then flip. When chicken is golden brown, remove the pieces to a rack to drain. Repeat with remaining chicken. When all chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.
(Note: I used a frying pan and only two tablespoons of oil to nicely brown and crisp the chicken chunks. Then I added the orange peel, followed by a few ladlefulls of sauce, which boiled furiously and was left clinging to the chicken.)
When wok is hot again add orange peel and chicken. Heat for 20-30 seconds, stirring gently. Add sauce to the pan and cook for 2 minutes. Stir to coat. Cook until the sauce thickens then serve with rice on the side.

Note: Martin Yan’s version calls for 1/3 cup fresh orange juice, 2 tbsp rice wine or sherry, 1 tbsp hoisin, 2 tsp sugar, and 1 tsp chili garlic sauce

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PF CHANG’S LETTUCE WRAPS
8 dried Shiitake mushrooms
2 teaspoons cooking sherry
2 teaspoons water
1 teaspoon soy sauce
1 teaspoon cornstarch
salt and pepper to taste
1 1/2 lb boneless, skinless chicken breasts, chopped into bite size pieces or ground chicken
5 tablespoons vegetable oil
1 teaspoon fresh minced ginger
2 cloves minced garlic
2 chopped green onions
8 oz can bamboo shoots, chopped up
8 oz can water chestnuts, chopped
2 small dried chilies (optional)
1 package of Chinese cellophane rice noodles, cooked according to instructions on the package
Iceberg lettuce leaves

Lettuce Wrap Sauce:
2 tablespoons oyster sauce
1 1/2 tablespoons water
1 tablespoon cooking sherry
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon sesame oil

Pour enough boiling water over dried mushrooms to cover. Let soak for 30 minutes, then drain. After the mushrooms have soaked, remove any woody stems and chop up the mushrooms.
While waitng for the mushrooms to finish soaking, combine all of the ingredients for the sauce.
In a separate bowl, mix together the sherry, water, soy sauce, cornstarch, salt, pepper, and chicken. Stir together until chicken is well coated.
Heat large skillet over medium high heat. Add 3 tablespoons of oil. After the oil gets hots, add the chicken mixture. Fry quickly for about 3 minutes, or til chicken is no longer pink. Stir constantly to prevent burning. Remove chicken.
To the same skillet, add 2 more tablespoons of oil. Add the fresh ginger, garlic, green onions, and optional chilies, if desired. Fry quickly for 45-60 seconds, or til garlic is a golden color. Do not overcook garlic, or it will taste bitter. Add the dried mushrooms, bamboo shoots and water chestnuts. Fry quickly for about 2 minutes.
Return chicken to the skillet. Add the sauce ingredients to the same skillet. Cook until the sauce thickens.
Break the cooked cellophane noodles into small pieces. Spread the noodles onto the bottom of a platter. Pour the chicken mixture on top of the noodles. Spoon into lettuce leafs. Roll up chicken lettuce wraps and secure with toothpicks. See if this doesn’t taste just like the PF Chang lettuce wrap recipe to you.

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PF CHANG’S COCONUT CURRY VEGETABLES
For the Tofu
2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu (although menu describes crispy fried silken tofu)
1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
4 ounces (3 cups) cauliflower or broccoli florets
1 cup thinly sliced carrots or whole sugar snap peas

Coconut-Curry Sauce:
1/2 cup canned coconut milk
2 Tbl. soy sauce
1/2 tsp. curry powder
1 – 2 Tbl. packed brown sugar
2 tsp. unseasoned rice vinegar or cider vinegar
1/2 cup peanuts

2 Tbl. canola oil for stir-frying

2 tsp. cornstarch dissolved in 1 1/2 Tbl. cold water mixed together in small bowl.

Drain the tofu, cube and fry in 1 tablespoon oil until brown. Set aside.
Separately blanch the broccoli, cauliflower, carrots and sugar snap peas until tender-crisp in plain boiling water. Drain and flush with cold water to stop the cooking. Drain again.
Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and toss to mix.
Stir the sauce and add it to the pan. Bring to a simmer, tossing to combine.
Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you`re doubling the sauce).
Add the peanuts.
Serve with rice, noodles, or a warm loaf of bread.
Use a milder or hotter curry powder to vary the spice.
For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.
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PF CHANG’S CRISPY HONEY SHRIMP
We’re not big on battered anything, so we’ll try this with a dusting on cornstarch or flour.

1 lb shrimp, butterflied
Vegetable oil for frying

Batter:
1 cup all purpose flour
1/2 cup cornstarch
1 egg
3/4 cup ice water or soda water
1/8 tsp. baking powder
1/8 tsp. baking soda

Shrimp marinade:
1 tbsp. soy sauce
1/8 tsp. pepper
1/4 tsp. salt
1 tbsp cornstarch

Sauce:

1/2 cup sake or rice wine (mirin)
1/ 3 cup honey
1/3 cup rice vinegar
3 tbsp. soy sauce
1 tbsp minced garlic
scallions

Cornstarch slurry–1/4 cup corn starch mixed with 1/4 cup water

To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat shrimp with seasonings and marinate in the refrigerator for 10 minutes.

Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Batter shrimp a little at a time. Shake off excess batter. Carefully place shrimp into the hot oil. Shrimp is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the shrimp. Remember to check the oil temperature, it must remain hot.

Mix sauce ingredients in small sauce pan, bring to a boil. Add cornstarch slurry, a little at a time (you will not need all of it). The sauce will thicken, let it come to a thickness of “loose honey.” Let cook for a minute or two.

Serve sauce on side for dipping or drizzle over top.