P F Changs China Bistro Szechwan Chicken Chow Fun Recipes

P. F. CHANG'S CHINA BISTRO SZECHWAN CHICKEN CHOW FUN

Steps:

• 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 Szechwan preserved vegetables and minced scallions.

PF CHANG'S CHICKEN-LETTUCE WRAPS

Steps:

• Mix all ingredients for "cooking sauce" and set aside.
• In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes.
• Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.
• Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and wter chestnutsl stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the 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. Serve along side lettuce leaves for everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually themselves.

P. F. CHANG'S CHINA BISTRO SHRIMP DUMPLINGS

Steps:

• Take ½ lb.of shrimp and mince fine in a food processor.
• Take the other ½ lb.and dice small.
• Combine rest of 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 non-stick spray. Place dumplings in steamer. Cover and steam 7-10 minutes. Dumplings should be firm with internal temperature of 160 degrees.
• Serve in steamer or on plate. Place 2 oz. of sauce in small bowl for dipping.