P.F. Chang's Recipes

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P.F. Chang’s China Bistro Cantonese Stir Fry sauce recipe

¾ cup water
1 tspn chicken base powder (no MSG)
1 tspn sugar
2 tspn wine or sherry
1 tspn oyster sauce
½ tspn salt
1 tspn cornstarch

Stir thoroughly before using.

P.F. Chang’s China Bistro Firecracker Shrimp

2 tbsp canola oil
8 oz 36-40 shrimp
7 baby carrots, halved lengthwise
½ cup water chestnut slices
20 to 24 snow peas
1 large scallion, white part, ¼" sliced
1 large garlic clove, chopped finely
2 tbsp sherry
1 tbsp sambal chili paste
¼ tspn ground white pepper
2 tspn ground bean sauce
cilantro, for garnish
cornstarch slurry (1 tspn cornstarch blended with 1 oz water)


2 tbsp soy sauce
2 tspn granulated sugar
2 oz water
2 tspn white vinegar

Assemble sauce ingredients and put aside.

Heat a large saute pan, cast iron skillet, or electric wok until smoking.

Add oil and baby carrots, saute until the color of carrots brightens.

Add shrimp and stir fry until about half way cooked.

Add water chestnuts, snow peas and garlic. Saute briefly.

Add scallions. Add chili paste, ground white pepper, ground bean sauce,
when you smell the nuttiness of the ground bean sauce, reduce heat and add sherry.

Introduce sauce mixture, let boil briefly.

Add cornstarch slurry and stir until thickened (approximately 30 seconds).

Serve with steamed rice on platter or in large bowl, garnish with cilantro.

P.F. Chang’s China Bistro Kung Pao Shrimp

½ tspn minced garlic
3 oz Kung Pao sauce
½ tspn McCormick crushed red pepper
8 oz shrimp
1 tbsp chopped green onion
5 whole chili pods
sesame oil

Heat wok to smoking, introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook.

Carefully pour shrimp and oil onto oil skimmer.

Stir fry chili pods and onions; add garlic and Kung Pao sauce. Add shrimp, toss, and add peanuts and chili flakes.

P. F. Chang’s China Bistro Lemon Pepper Shrimp

P.F. Chang’s China Bistro Lettuce Chicken Wraps recipe

8 dried shiitake mushrooms
1 tspn cornstarch
2 tspn dry sherry
2 tspn soy sauce
2 tspn water
salt and pepper
1½ lbs boneless, skinless chicken
5 tbsp vegetable oil
1 tspn fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies (optional)
1 x 8 oz can bamboo shoots, minced
1 x 8 oz can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

cooking sauce:

1 tbsp Hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tspn sesame oil
1 tspn sugar
2 tspn cornstarch
Iceberg lettuce leaves, or any preferred lettuce

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 tspn oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tbsp oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 tbsp oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.

Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles.

Spoon into lettuce leaf and roll.

P.F. Chang’s China Bistro Mongolian Beef recipe

P. F. Chang’s China Bistro Orange Peel Chicken

P.F. Chang’s China Bistro Shrimp Dumplings recipe

1 pkg wonton wrappers
1 lb peeled and deveined medium shrimp, washed and dried
2 tbsp finely minced carrot
2 tbsp finely minced green onion
1 tspn minced fresh ginger
2 tbsp oyster sauce
¼ tspn sesame oil


1 cup soy sauce
1 oz white vinegar
½ tspn chili paste
1 oz sugar
½ tspn minced fresh ginger
sesame oil, to taste
1 cup water
1 tbsp cilantro leaves

Take ½ lb of shrimp and mince fine in a food processor.

Take the other ½ lb and dice small. Combine remaining ingredients ( except sauce ingredients).

With a small spoon, place about ½ oz of mixture into wonton wrapper.

Moisten outside edge. Fold corner to corner (opposite and seal). Top should look like cross.

Place on a plate covered in refrigerator until ready to serve.

Combine sauce ingredients and mix very well. Prepare garnishes.

Fill soup pot with water. Bring water to a boil, then down to slight boil.

Line bottom of Chinese steamer with light coat of vegetable oil or nonstick spray.

Place dumplings in steamer. Cover and steam 7-10 minutes.

Dumplings should be firm with internal temperature of 160°F. Serve in steamer or on plate.

Place enough sauce in a small bowl for dipping.

P.F. Chang’s China Bistro Shrimp Fried Rice recipe

¼ tspn ground superfine mustard
¼ tspn minced ginger
½ tspn minced or crushed garlic
1 tspn molasses
1½ tbsp lite soy sauce (more added at table as desired)
Canola cooking spray
1/3 cup egg substitute
salt and pepper to taste (optional)
4 tspn canola oil
1 ½ cups tail-off cooked large shrimp from frozen, packed
¾ cup petite green peas, frozen (or bean sprouts)
¾ cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped (use only white part or
white plus some of the green if desired)

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.

Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.

P.F. Chang’s China Bistro Stir-fried Spicy Eggplant recipe

1 lb eggplant, peeled, cut into 1" dice
1 tspn garlic
1 tbsp cornstarch mixed with 2 tbsp water to make a paste
Canola oil for deep-frying

spicy sauce:

2 tbsp vegetarian oyster sauce (or substitute oyster sauce)
2 tbsp Lite soy sauce
2 tbsp water
1 tbsp white vinegar
1 tbsp granulated sugar
1 tspn chili paste
½ tspn ground bean sauce
½ tspn sesame oil

Combine all Spicy Sauce ingredients and mix well.

In a wok, deep-fry eggplant at 350°F for 1 minute. Remove eggplant and drain on paper towels.

Meanwhile remove all but ½ tspn of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds.

Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

P.F. Chang’s China Bistro Wonton soup recipe

2 chicken breast halves without skin, cubed
1 lb medium shrimp, tail off, fresh or frozen
1 cup fresh spinach, torn in small pieces
1 cup sliced mushrooms
1 x 8 oz can water chestnuts, drained
1 tspn light brown sugar
1 tbsp Chinese rice wine, or dry sherry
2 tbsp soy sauce
1 tspn finely chopped green onion, green part only
1 tspn finely chopped fresh ginger
4 cups chicken stock

homemade wontons:

24 wonton wrappers
6 oz pork, coarsely chopped
8 medium shrimp, coarsely chopped
1 tspn light brown sugar
1 tbsp Chinese rice wine, or dry sherry
1 tbsp soy sauce
1 tspn finely chopped green onion, green part only
1 tspn finely chopped fresh ginger

Bring chicken stock to a rolling boil, then add all the ingredients. Cook until chicken and shrimp are cooked through, about 10 minutes.

For homemade wontons: In a bowl, mix the chopped pork and ground shrimp with brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger. Blend well and set aside for 25-30 minutes for the flavors to blend.

Place 1 tspn of the filling in the center of each wonton wrapper.

Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wonton over.

To cook, add wontons to boiling chicken stock and cook for 4-5 minutes.

Transfer to individual soup bowls and serve.

Garnish with thinly sliced green onions.

PF Chang’s Zodiac Noodles

Ingredients per serving:

5 oz. Guilin Rice Vermicelli (or sub spaghetti, follow recipe on package for cooking)
1 tsp Any Vegetable Oil
2 tsp Any Vegetable Oil
8 ea Chili Pods
3 oz Pork Loin, cut into thin strips
1 tsp Garlic
1.5 oz Yunnan Ham, cut into thin strips (sub. Procusitto or Serrano)
2 ea Green Onion, cut into 2-3 inch sticks
1/4 cup Sliced Cabbage, cut into thin strips
1/4 cup Shiitake Mushrooms, sliced (sub. any mushroom)
1/8 tsp Salt
2 Tb Soy Sauce
1 tsp Oyster Sauce
1 tsp Sugar
1/2 tsp Sesame Oil

Soak Vermicelli in very hot water for 1 hour.

Bring a pot of water to a boil, add Vermicelli and boil for one minute.

Rinse under warm water for one minute, drain well then mix with 1tsp Veg Oil.

Heat a wok over high heat until it begins to smoke (sub. cast iron skillet or sauté pan).

Add Vegetable Oil, then Chili Pods and Pork. Then stir fry until pork is almost done.

Add Garlic, Ham, Green Onion, Cabbage and Mushrooms then stir for 10 to 15 seconds.

Add Vermicelli, Salt, Soy Sauce Oyster Sauce, Sugar and Sesame Oil then stir fry until all ingredients are mixed well.

Serves 1 to 2