PF Changs : The Restaurant Recipe Blog

Mar
19
2014

P.F. Chang’s Szechuan Chicken Chow Fun

Posted by: ChefTom in Categories: PF Changs, Recipes.

Today I have a fantastic secret recipe with authentic Asian flavors from P.F. Chang’s.  Szechuan chicken chow fun combines ground chicken, wide rice noodles and Szechuan vegetables in a delicious sauce with just the right amount of spice.  You can find most of the ingredients needed in the Asian section of any well-stocked supermarket.  If you love this recipe, you can easily incorporate shrimp or beef into this dish.

We have a great selection of P.F. Chang’s recipes on our forum that you can check out: Go Here

Enjoy!

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New Secret Recipe
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P.F. Chang’s Szechuan Chicken Chow Fun

4 ounces ground chicken, cooked
14 ounces chow fun noodles (wide rice noodles sold at most Asian markets)
2 tablespoons scallions, minced
1 teaspoon garlic, minced
1 teaspoon chili paste
1 teaspoon Szechuan preserved vegetables
2 tablespoons black fungus mushrooms, shredded

Sauce:

2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons granulated sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 tablespoons water

Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 teaspoons vegetable oil. Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste. Add black fungus mushrooms and sauce stir-fry briefly.

Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil.

Serve into bowls or plates. Garnish with Szechuan preserved vegetables and minced scallions.

Serves 2

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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2 Comments
Dec
05
2012

P.F. Chang’s Hot and Sour Soup

Posted by: ChefTom in Categories: PF Changs, Recipes.

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Now that the colder weather is upon us, it’s a great time to incorporate hot and tasty soups into our meals.  Today’s secret recipe will show you how to prepare P.F. Chang’s hot and sour  soup at home.

This soup is quick and easy to prepare and makes a great first course.  This recipe calls for wood ear mushrooms which are available dried at many supermarkets.  If you have trouble locating them, you can use Shiitake mushrooms instead.

Complete your meal by making these Chinese style spareribs using this delicious recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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P.F. Chang’s Hot and Sour Soup

6 oz. chicken breasts, cut into thin strips
1 quart chicken stock
1 C. soy sauce
1 tsp. white pepper
6 oz. bamboo shoots, cut into strips
6 oz. wood ear mushrooms, cut into strips
1/2 c. cornstarch
1/2 C. water
2 eggs, beaten
4 oz. white vinegar
6 oz. silken tofu, cut into strips

Cook chicken strips till done. Set aside.

Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.

While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick.

Add eggs while stirring and cook for 30 seconds or until eggs are done.

Turn off heat. Add vinegar and tofu. Spoon into bowls and enjoy!

Serves 6

Source: Recipe4Living

Until Next Time… Be Well!

Kind Regards,

Ron

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1 Comments
Dec
28
2011

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Hope you are having a great week.

I have a delicious secret recipe with some Asian flavors for you to try.  This recipe comes from the kitchens of P.F. Chang’s and you will be surprised how easy it is to prepare this dish at home.

I love this recipe because it is so versatile and I usually already have most of the ingredients in my kitchen.  If you are not in the mood for chicken, then you can substitute beef or shrimp.

Enjoy!

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New Secret Recipe
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P.F. Chang’s Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy

1 pound chicken
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon dry chili flakes
3 tablespoons soy bean oil or 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 ounce scallions, sliced thin
2 tablespoons soy sauce

Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soy bean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Let marinate in refrigerator for 2-4 hours.

Mix together the citrus juices, soy, and hoisin sauce with a whisk.

Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each ‘spear’ and running under clean cold water.

Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.

Coat a very hot sauté pan lightly with soy bean oil. Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown, about 2 1/2 minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to “burn”, but that is the carmelization and where all the flavor comes from.

Add 1/2 of the citrus soy mixture to the sauté pan and coat well.

Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how “wet” you want your mixture. Spoon chicken onto a plate.

Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!

Source: P.F. Chang’s

Until Next Time… Be Well!

Kind Regards,

Ron

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0 Comments
Oct
24
2006

Copycat PF Chang`s Szechwan Chicken Chow Fun

Posted by: ChefTom in Categories: PF Changs, Recipes.

Serves: 2
Ready In: Less than 30 minutes

Ingredients:
4 ounces ground chicken (cooked)
14 ounces chow fun noodles (wide rice noodle)
2 teaspoons minced scallions
1 teaspoon minced garlic
1 teaspoon chili paste
1 teaspoon Szechwan preserved vegetables (can be found at Asian market)
2 teaspoons shredded black fungus mushrooms
1 teaspoon Sesame oil
***Sauce***
3 teaspoons soy sauce
2 teaspoons vinegar
2 teaspoons sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 teaspoons water

Directions:
Separate the chow fun noodles and cover with plastic wrap until ready for use.
Heat the wok and add 2 teaspoons vegetable oil.
Stir fry garlic and chill paste for about 6 seconds.
Add ground chicken and stir fry with garlic and chill paste.
Add black fungus mushrooms and sauce stir-fry for about 10 seconds.
Separate the noodles and mix into the wok a handful at a time.
Continue cooking for 2 to 4 minutes or until the noodles are hot.
Mix in sesame oil before serving.
Serve on plates. Garnish with Szechwan preserved vegetables and minced scallions.

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14 Comments