WANNA-BE PF CHANG'S LETTUCE WRAPS RECIPE
Despite the long ingredient list, you can throw this together in about 30-45 minutes. If you're really pressed for time (or cash) leave out the pouring sauce. It doesn't need it unless you're going for that full-on restaurant taste.
Provided by Stephanie Stiavetti
Categories Entree
Time 1h45m
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you're ready to eat.
- Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.
- Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
- Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes.
- Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.
- Serve stir-fry with iceberg lettuce or Napa cabbage leaf wraps and top with pouring sauce. Sprinkle with green onions.
Nutrition Facts : Calories 409 kcal, Carbohydrate 38 g, Protein 30 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 1243 mg, Fiber 3 g, UnsaturatedFat 15 g, ServingSize 1 serving
PF CHANGS LETTUCE WRAPS
This taste just like my favorite dish from PF Chang's. It's a great way to save money when you have that craving. I can't tell the difference.
Provided by Cook 4 fun
Categories Healthy
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Cover mushrooms with boiling water; let stand for 30 minutes, then drain.
- Remove and discard the woody stems and mince the mushrooms. Set aside.
- Mix all ingredients for cooking sauce in a bowl and set aside.
- In a medium bowl, combine the cornstarch, sherry, water, soy sauce, salt, pepper, and chicken.Stir to coat chicken thoroughly. Stir in 1 tsp of peanut or vegetable oil and let sit for 15 minutes to marinate.
- Add 3 tsp to a wok or large skillet over medium high heat. Once oil is rippling add chicken and stir fry for 3-4 minutes. Remove pan and set aside.
- Add the remaining oil to the pan.
- Add ginger, garlic, chiles, and green onions; stir fry for about a minute or so.
- Add the minced mushrooms, bamboo shoots, and water chestnuts and stir fry for an additional 2 minutes.
- Return the chicken and sauce to the pan. Cook until thickened and hot.
- Break cellophane noodles into small pieces, and cover the bottom of a serving dish. Pour the chicken mixture over the noodles. Serve with lettuce leaves for wrapping.
Nutrition Facts : Calories 556.5, Fat 12.9, SaturatedFat 2.4, Cholesterol 109.1, Sodium 921.5, Carbohydrate 69.3, Fiber 3.8, Sugar 5.9, Protein 39.9
P.F.CHANGS LETTUCE WRAPS
Make and share this P.f.changs Lettuce Wraps recipe from Food.com.
Provided by debbies dishes
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Make the special sauce by dissolving the sugar in water in a small bowl.
- Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
- Mix well and refrigerate this sauce until you're ready to serve.
- Combine the hot water with the hot mustard and set this aside as well.
- Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
- Bring oil to high heat in a wok or large frying pan.
- Saute chicken breasts for 4 to 5 minutes per side or done.
- Remove chicken from the pan and cool.
- Keep oil in the pan, keep hot.
- As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
- Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
- When chicken is cool, mince it as the mushrooms and water chestnuts are.
- With the pan still on high heat, add another Tbsp of vegetable oil.
- Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
- Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
- Top with"Special Sauce".
Nutrition Facts : Calories 580.3, Fat 22.6, SaturatedFat 3.1, Cholesterol 68.4, Sodium 2357.6, Carbohydrate 63.5, Fiber 3.1, Sugar 47, Protein 33.6
WANNA-BE PF CHANG'S LETTUCE WRAPS
These are to die for! Excellent! Recipe Source~ theculinarylife.com
Provided by Angela Pietrantonio @mrsjoepie
Categories Vegetables
Number Of Ingredients 24
Steps:
- To make the pouring sauce: In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you're ready to eat. Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.
- To make the stir-fry sauce: Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
- To make the chicken stir-fry: Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes. Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish. Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce. 8 points per serving (2 lettuce wraps)
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