How to cook items from the PF Changs menu
P.F. Chang was born in Shanghai, grew up in Tokyo and relocated to the States. These cultural influences add the deliciously eclectic flavour to P.F. Chang's menu. Dishes like beef with broccoli, orange chicken, Shanghai style beef and many others are just a sampling of what can be found at any of his restaurants. Let's learn how to prepare them.
Shanghai cucumbers
At any PF Changs Chinese restaurant, the atmosphere is almost as good as the food. The amazing mix of Chinese and American influences help to enhance the richness of the experience. Here are some of the easier items upon P.F. Chang's menu:
Chang's Gluten-free Shanghai cucumbers
Ingredients:
12 oz of cucumbers (peeled, seeded and cut into 1 inch pieces)
1 1/2 oz gluten-free soy sauce
1 teaspoon white wine vinegar
1/4 teaspoon sesame oil
1/2 teaspoon toasted sesame seeds
Method:
Combine soy sauce, vinegar and sesame oil. Pour sauce onto the cucumbers and lightly stir. Add sesame seeds, and serve.
Stir-fry chicken recipe
Another Favourite is Chicken stir-fry Romaine wraps with Citrus soy and this is a must have on PF Changs menu and is typical fare in Chinese takeout.
Ingredients
1 pound chicken
3 tablespoons fresh ginger (minced)
1 tablespoon garlic (minced)
1/2 teaspoon dried chili flakes
3 tablespoons soya bean oil/vegetable oil
2 heads Romaine lettuce (cleaned)
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 oz thinly sliced scallions
2 tablespoons soy sauce
Method:
Wash the chicken, then dice it into bite sized pieces. Place the chicken in a bowl and add the soy sauce, soya bean oil, ginger, garlic and chili flakes. Mix together thoroughly and allow to marinate in the fridge for two to four hours.
Combine lime and lemon juice with the soy and hoisin sauces, whisk together and set aside.
Wash the lettuce, removing the stem and each leaf and washing it under cold water. Chop the scallions into rings and reserve them in the fridge, along with the lettuce.
Add the soya bean oil to a hot skillet, enough to completely coat the bottom. Sauté the chicken in batches, to avoid reducing the oil's potency. Stir-fry until the chicken is crispy and golden brown. When the chicken is brown, put all the pieces back into the skillet and allow the chicken to sear for a further 2 1/2 minutes. Add half of the citrus sauce, covering the chicken. Add more, or less, depending upon how much sauce you require. Wrap the chicken in the lettuce leaves and garnish with scallions.