American Chinese – PF Chang’s Recipes

POTSTICKER SAUCE

• Heat water, soy sauce, garlic, ginger, sugar, and sesame oil till simmering, take off heat. Add remaining ingredients to warm mixture, transfer to a storage container and chill for 1 hour or until ready to serve.

FILLING

• In a large bowl, combine soy sauce, scallions, garlic, ginger, sugar, chili paste and sesame oil and mix well. Add chicken and mushrooms and mix, thoroughly massaging the marinade into the meat. Let stand for 15-25 minutes.

FOR RICE NOODLES

• Separate the rice noodles by pulling apart the various sections into manageable amounts. Using scissors, cut the noodles into strips 4 to 5 inches long.
• Place the oil in small to medium saute pan. Heat the oil over medium-high heat for a minimum of 1 minute.
• Take a few longer noodle pieces in your hand and dunk just the ends into the hot oil. If the oil is hot enough, the submerged parts will bloom within seconds into puffy, crispy noodles. If this doesn’t happen, remove the submerged parts and cut them off. Wait a little longer for your oil to heat up, then try again.
• Once the oil is ready, gently drop handfuls of the noodles into the hot oil.
• Have tongs and a spider ready to quickly flip them once. The actual cooking time is only a few seconds.
• Set the puffed noodles to drain on paper towels.

ASSEMBLY

• Heat a large heavy-bottomed saute pan over medium-high heat and lightly grease with oil. Stir fry chicken mixture in batches until evenly cooked. Reserve.
• Make a mound of rice noodles on each plate. Ladle chicken over the top. Drizzle chicken with chili oil. Garnish with scallions, shredded carrots, and sesame seeds. Place lettuce cups to one side of the plate. Serve with a ramekin of potsticker sauce.

Lo mein sauce

• Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.

Marinate chicken

• Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.

Boil noodles

• Boil the noodles until they are just under al dente, 1 or 2 minutes shy of the package instructions. Rinse under cold water and drizzle on a tiny amount of oil to prevent them from sticking.

Stir fry chicken and vegetables

• Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside. Next, add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.

Build

• Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick. Add the chicken back in and combine together. Garnish with chopped green onions and sesame seeds.

• In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
• Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
• Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
• Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and bean sprouts.

• In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, bamboo shoots, cabbage, and red pepper and stir-fry over high heat for 2-4 minutes or until veggies are tender. Drain VERY well. Toss with sesame oil and allow to cool.
• Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible.
• Fill and roll the remaining wrappers. As you make each eggroll, place on a parchment lined pan – do not allow them to touch (they'll stick). Cover with a slightly dampened cloth and allow the rolls to rest, seam side down while the egg sets for at LEAST 2 minutes
• Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over med-high heat. Add the egg rolls 2-4 at a time and fry until light golden, turning as needed, about 5 minutes.
• Remove them with a slotted spoon and drain. Fry again at 350 degrees (until golden) just before serving for extra crispiness.

• Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and bring to a rolling simmer (190*F) for 15 minutes.
• Toss chicken with cornstarch until completely coated.
• Add chicken and shiitakes to broth and simmer for 15 minutes – Do not boil.
• In a separate pot, cook pin rice noodles according to package instructions. Reserve.
• Remove soup from the heat and stir in tomatoes.
• Pour soup over Pin Rice noodles.
• Let soup stand 2 to 3 minutes before serving.
• Top with cilantro, fresh lime wedges, and a drizzle of Sriracha sauce

• Prepare the sauce: Combine all sauce ingredients in a bowl and mix well. Reserve.
• Prepare the slurry: mix two tablespoons of water with 1 tablespoon of water until combined; reserve.
• Heat oil in a wok to 350 degrees F. Add the eggplant and cook, stirring lightly to ensure even cooking, for one – two minutes. Remove the eggplant with spider and drain well on a rack.
• Remove all but a teaspoon of oil from the wok. Turn the heat to high and add the garlic. Cook, stirring, for about 5 seconds then add reserved sauce.
• Bring the sauce to a simmer for 30 seconds. Add the eggplant back to the wok and cook for about 1 minute while constantly stirring.
• Add cornstarch slurry to wok until it reaches the desired consistency.
• Garnish with sliced scallion. Serve immediately.

• Combine the cream cheese and crab meat in a medium-sized mixing bowl. One ingredient at a time, mix in the red onion, Worcestershire, soy sauce, black pepper, green onion, and garlic. Combine thoroughly and set aside.
• On a flat surface, lay out a wonton wrapper at an angle so it forms a diamond (not a square). Wet the edges of the wrapper by dipping your finger in the water in the bowl and wiping the edges of the wonton.
• Add 1 teaspoon of filling to the middle of the wonton.
• Carefully bring up the four points of the wrapper so they all meet in the middle but do not touch each other yet. Gently press the sides against the filling and then adhere all of the edges together so a point forms on top. The dumpling should be a four-sided triangle with a bottom. Make sure there are no air bubbles by carefully pushing the sides toward each other.
• Keep the completed crab rangoon covered with a damp kitchen or paper towel to keep them from drying out while preparing the remainder of the dumplings.
• Heat a wok and add enough oil for deep frying. When the oil is ready (the temperature should be between 360 to 375 F), carefully slide in the crab rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon to a paper towel-lined plate and drain. Cook remaining crab rangoon.

• Preheat saute pan and add oil
• Stir fry protein, remove from pan; set aside.
• Wipe out pan and re-oil. Add egg to pan; lightly scramble, sprinkling with salt & pepper.
• Remove egg from pan; chop into small pieces and set aside.
• Wipe out pan. Add sesame oil to pan; heat on medium high.
• Stir fry vegetable blend for 2-3 minutes or until tender.
• Add rice, egg & protein, tossing well.
• Pour dark sauce over rice, tossing and stirring until well coated.
• Stir fry for 1-2 more minutes until heated through.

Prepare the spicy sauce:

• Heat oil, garlic and green onions over medium heat until soft. Add pineapple juice, chili sauce, vinegar, sugar, soy sauce and salt. Combine the water and cornstarch in a separate container. Mix the cornstarch/water mixture into the sauce and stir over medium-low heat until thickened. You can add more chili sauce if you want spicier spicy chicken sauce. Taste and adjust seasoning. Reserve.

Prepare the chicken:

• Cut the chicken breast into bite-sized cubes and season with salt. Begin heating the 2 cups vegetable oil over medium-high heat.

Prepare the batter:

• Combine remaining ingredients in a medium bowl and whisk together. Batter should be fairly thin. Place chicken cubes in the batter to coat. Batter should be very thin on the chicken.

Construct entree:

• Once the oil is heated, reduce heat to medium and add chicken cubes a few at a time, letting the batter drip off before placing in the oil. Let them cook for 3-4 minutes and turn halfway through cooking. Cook until golden brown. Remove and drain on a paper-towel-covered plate. Repeat until all chicken is cooked.
• Reheat sauce, toss with cooked chicken right before serving, plate over white or brown rice. Garnish with sliced scallions.

For the Sauce

• Heat 2 tsp of vegetable oil in a medium saucepan over med /low heat.
• Add ginger and garlic to the pan and quickly add the soy sauce , chili paste, and water before the garlic scorches.
• Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
• Remove it from the heat.

For the Beef

• Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty-five degree angle to the top of the steak so that you get wider cuts).
• Marinade beef in egg wash for at least 60 minutes and up to 8 hours.
• Right before cooking, drain well and dust lightly with cornstarch

Construction

• Heat one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
• Add the beef to the oil and stir-fry for two minutes, moving the meat around in the oil to promote even cooking
• When the meat has begun to darken around the edges and become crispy, use a large slotted spoon or chinese strainer to take the meat out and onto a drying rack.
• Pour the oil out of the wok or skillet, wipe clean with a paper towel, then put the pan back over the heat, add meat and stir fry for one minute.
• Add the sauce, cook for one minute while constantly stirring, then add all the green onions.
• Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
• Add additional Green onions as garnish. Serve over white or brown rice.

• In a saucepan over medium high heat, add the vinegar, soy sauce, pineapple juice, and sugar. Bring to a boil then reduce heat to medium.
• Add the chile flakes, pineapple, mango, peppers, and let simmer on very low heat for at least 15 minutes. Add slurry a little bit at a time until it has reached the desired consistency.

• In a bowl, combine soy, oyster, broth, rice wine vinegar, sugar, sesame oil and white pepper.
• Make slurry: dissolve cornstarch in 1/4 cup water.
• Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
• Add soy sauce mixture; bring to a boil.
• Reduce heat to medium and cook for 1 minute.
• Add the cornstarch slurry and cook, stirring, until the sauce boils and thickens.

• In a saucepan, heat 2 Tablespoons of toasted sesame oil to medium-high heat. Add scallion, ginger, and garlic. Stir fry on medium until garlic begins to brown around the edges.
• Increase heat to high and stir in Soy Sauce, Vinegar and water and bring to a boil.
• Add dark brown sugar and stir until sugar is dissolved.
• Lower heat to low and cook for 20 minutes, stirring often. Remove from heat, cover, and allow to steep for 2 hours.
• Refrigerate overnight.
• When ready to serve, strain into a serving container, add fresh minced scallion, chili oil, white vinegar, chili paste, and chinese mustard. Stir to combine. Taste and adjust seasonings.