PF Chang's Lettuce Wraps

[woodsl]

PF Chang's is an asian restaurant here in Dallas (I think it's a chain because I know there is one in Beverly Hills). Anyway, they make these fabulous Chicken Lettuce Wraps. I went to a wok cooking class at a health food store here in Dallas not to long ago, and we made lettuce wraps. They taste almost identical to the one's at PF Changs (except we did not make the sauce they serve with them at PF Changs). If anyone is interested in the recipe for these, I will be glad to post it.

[Luv to Cook]

Please, please, please post it! My DH and I love these and have been looking everywhere for a recipe. We even asked at PF Chang's, but unfortunately the answer was 'no'. Thanks sooo much!

Anita

[Luv to Cook]

I forgot to ask if you would have the veggie recipe also? I am sure they are pretty similar, but I don't know how they get their tofu so firm.


Thanks again!

[Susan]

Oh my gosh, I LOVE those wraps! It's so nice of you to share the recipe. Thanks in advance!

~~Susan~~

[DanaSD]

please post!!!! My cooking group is getting together next Wednesday and thats what we're planning on making. I tried a recipe from one of my asain cookbooks but didn't care for the taste. We're looking for one just like PF Changs. I was just getting ready to start looking thriugh my other cookbooks and searching the internet.

[Julia1Pin]

Just bumping this up so woodsl can see that we ALL want the recipe!

[woodsl]

Luv to Cook,

All of I have is the recipe for the Chicken Lettuce Wraps. Here it is.

Minced Chicken Lettuce Wraps

Serves 4 people

2 1/2 oz. bean thread noodles or rice noodles (get very skinny noodles) – I always use rice noodles
5 cups Canola oil

Heat oil in a large pot until very hot. To test if oil is hot, put a small piece of noodle in the oil; if noodle puffs up immediately, the oil is hot enough. Add rice noodles - a small amount at a time. They will puff up immediately. Turn quickly with tongs so that both sides of noodles puff up. Remove and place on paper towels to drain. You will need to cook these very quickly so they do not burn. Place another layer of paper towels over fried noodles and crush them. Set aside.

1 lb. boneless chicken breast
3/4 cups finely chopped green pepper
3/4 cup finely chopped bamboo shoots or water chestnuts (I use water chestnuts)
3 T chopped Chinese black mushrooms*
3/4 cup finely chopped onions
6 T. canola oil
fresh iceberg lettuce leaves

*Buy dried Chinese Black Mushrooms at an Asian market. Soak them in hot water until soft. Drain, chop and measure.

Mixture A:

1 egg white
1 T. tamari (soy sauce)
1 t. sea salt
1/2 t. sugar
2 t. cornstarch

Mixture B:

1 T. tamari
1 t. sea salt
1 T. chicken stock
1/4 t. black pepper
1 t. cornstarch
1 t. toasted sesame oil**

**If you cannot find toasted sesame oil at your supermarket, you can find it at an Asian market.

Cut chicken into 1/4-inch cubes/thin strips (I have ground mine in my meat grinder. If you have one, it is much easier than chopping in small pieces). Combine Mixture A in a large bowl. Add chicken, mix well and set aside to marinade for at least 30 minutes.

Combine Mixture B in a bowl and set aside.

Add 3 T. Canola oil to hot wok (never add oil to a pan until it is hot) and swirl wok to cover insides with oil. When oil is hot, add chicken and sauté for 3 minutes. Remove chicken and drain. You may need to use more oil so the chicken does not stick together.

Heat another 3 T canola oil in wok. Sauté onions slightly. Add mushrooms, water chestnuts and green pepper and sauté for a minute or so. Add chicken and stir briefly. Add Mixture B and sauté briefly before removing from heat.

Line a large platter with crushed, fried noodles and top with contents of the wok. Serve lettuce leaves on the side.


[This message has been edited by woodsl (edited 04-02-2001).]

[AndreaU]

woodsl, thank you for posting this recipe! My husband & I just had something like this at Chili's recently. This will surely be made at home now!

[laughsandlaughs]

I know at least the vegetarian ones have fresh cilantro on top that adds a terrific flavor.

[SHERRY]

I know this is long, but I thought you all might enjoy it http://www.cookinglight.com/bbs/smile.gif I copied this from my restaurant recipes list group...enjoy.

Chang's does Chinese in style

By Joyce Rosencrans, Post home editor

P.F. Chang's China Bistro in the new Rookwood Commons, Norwood, is
like a golden beacon of bustling hospitality highly visible at I-71's
Smith-Edwards exit. More customers than expected have been showing up
since the opening last week, and lines have formed at prime mealtimes.

Cincinnati's Chang's is the newest location for this fast- growing
chain of restaurants, which was founded in 1993 in Scottsdale, Ariz.,
by restaurateur Paul Fleming. The bistros are in 12 states, even Las
Vegas, which has become a mecca of fine dining.

Fleming's vision first took off at many locations in California and
has now moved to the Midwest, including P.F. Chang's locations in
Kansas City, Mo., Chicago, Indianapolis, Cleveland and Columbus,
Ohio. Fleming wanted a place to enjoy his favorite Chinese cuisine
but in a bistro atmosphere with the bonus of a full wine list (50
wines by the glass) and American-style desserts.

In Cincinnati, operating partner Brad Kaemmer works for the parent
company, yet he has his own money invested in this particular
restaurant location, part of the chain's extra-incentive plan.

Kaemmer and market partner Michael Halpern, who oversees many
Midwestern Chang's locations, pointed out some features of the
dramatic decor: Stone pillars, tilework and natural woods form a
pleasing backdrop for towering Asian-style sculptures, including
1/2-ton horses out front and reproductions of ancient Chinese
warriors standing at attention inside.

A 50-foot curved mural above the semi-circular bar was handpainted to
depict 12th century China. Pinpoint ceiling spots lend romantic
atmosphere at night, but daylight floods in through large skylights,
which is further reflected by large wall mirrors so that customers
seated with their backs to the open exhibition kitchen can still keep
an eye on the chefs. Executive chef is Tony Zentgraf.

Kaemmer said there are eight ''wok stations.'' Each chef standing
before a wok is allowed to produce an entree, start to finish, so
that a single dish is not passed along a food-prep line. Chang's
recipes are highly prescribed to retain quality and Asian
authenticity.

Chang's cuisine is traditional Chinese - not Thai, not Japanese, not
subject to any other kind of Asian influence - though it may have
some California shadings. A customer favorite, and mine, is one of
Chang's signature dishes, Chang's Chicken in Soothing Lettuce Wraps.
It's fun to assemble and offers a symphony of contrasting tastes and
texture.

Tasters are also wild about Chang's Spicy Chicken, which is
well-flavored, but not hot-spicy, nor buried in saucy goo. ''Chang's
doesn't do saucy foods,'' Halpern commented. The chicken-breast
chunks have a whisper-light coating of potato starch in place of
heavier breading. The complex flavors of Mongolian Beef are
incorporated into the meat, not a sauce, and the meat strips are
chewy because of three passes through the wok.

One of the accompanying recipes, Fried Rice with Chick en and Bacon,
is taken from the ''China Moon Cookbook'' by Barbara Tropp (Workman,
1992) because the California cookbook author, restaurateur and Rhodes
scholar is a consultant to P.F. Chang's. Restaurateur Philip Chiang
of the well-respected Mandarin in Beverly Hills, Calif., originally
helped develop Chang's authentic Chinese menu.

Tropp's unusual version of fried rice - and the other recipes shared
here - are not served at P.F. Chang's, though they're related in
Asian spirit. These recipes are for home cooks who are in their usual
hurry. The broccoli-radish salad and no-bake snowball cookies with
almonds would nicely complement a feast of Chinese carryout food,
which P.F. Chang's intends to offer soon. This is an easy way to
entertain casually at home, the chief cook adding a couple of
homemade dishes to little white cartons of Chinese carryout.

Throw some cushions around a big, square coffee table holding all the
food and supply chopsticks for diners.

The fried rice was a lunch favorite at Ms. Tropp's China Moon Cafe on
Post Street in San Francisco, Calif. The popular restaurant is there
no longer, however.

The broccoli-radish slaw is a clever way to use up broccoli stems,
which have a naturally sweet flavor. The slaw complements almost any
type of Chinese carryout meal.

This salad idea appears in a cookbook, ''Eat Fresh, Stay Healthy''
(Macmillan, 1997) by two fresh-produce experts with Italian names,
Sam Gugi no and Tony Tantillo. Their pork stir-fry from the same
great cookbook is a much-simplified version of the Asian
quick-cooking technique, especially when compared to the lengthy
stir-fry masterpieces found in Ms. Tropp's ''China Moon Cookbook''
and her original volume, ''The Modern Art of Chinese Cooking.'' Both
Tropp books are available at some branch libraries and the main
public library.

As a change from fortune cookies and the often oily-tasting almond
cookies, top off your next Chinese carryout meal or Asian cooking
session with Orange-Almond Snow balls. They would be doubly delicious
along with a simple peach or honeydew-melon ice.

P.F. Chang's China Bistro hours: 11 a.m. to 11 p.m. Sun day-Thursday,
to midnight Friday-Saturday. Phone: (513) 531-4567.


Chicken and Bacon Fried Rice

Velvet Marinade:
1 large egg white
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon kosher salt
1 tablespoon cornstarch
1/2 pound boneless, skinless chicken breast, cut into 1/4- inch cubes

Aromatics:
1 tablespoon minced fresh ginger
1 tablespoon minced garlic

Sauce:
1/2 cup unsalted chicken stock
3 tablespoons soy sauce
2 tablespoons unseasoned Japanese rice vinegar
1 cup diced carrot
1 cup fresh peas or corn kernels
1/2 cup diced smoked lean ba con
2 to 3 teaspoons corn or pea nut oil
3 fat green onions, cut into 1/2- inch nuggets
3-1/2 to 4 cups cold cooked white rice, short- or medium- grain
preferred
2 tablespoons finely chopped chives or cilantro
2 large eggs, beaten
Kosher salt and freshly ground pepper

Yield: Serves 3 or 4 as one- bowl meal

Whisk marinade ingredi ents until thick. Add the chicken and toss
well. Seal and refrigerate for several hours or overnight. Let come
to room temperature; re-toss before cooking.

Combine garlic and ginger in a small dish; seal until ready to use.

For sauce, combine chick en stock, soy sauce and rice vinegar in a
small bowl. Stir to blend, leaving the spoon in the bowl.

In a saucepan filled with rapidly boiling water, blanch the carrots
for 15 seconds. Scoop into ice water to chill; drain. Blanch the peas
15 to 30 seconds or the corn for 5 sec onds. Plunge into ice water;
drain. Have rice cooked and allow time for it to cool; spread out on
a plate or cook ie sheet for rice kernels to dry on the outside or
put in a 200- degree oven to speed drying; the grains should still be
moist on the inside.

About 15 to 20 minutes be fore serving, bring a small pot of water to
steaming, near simmering. Add chicken and stir gently to separate
cubes. Cook until the outside turns 95 percent white, less than 1
minute. Drain promptly; set aside. The chicken will be pinkish at the
center.

Heat a wok or large skillet over high heat until hot enough to
evaporate a bead of water on contact. Add bacon and reduce heat to
moderate. Toss bacon until it turns gold en and renders most of its
fat, 1-1/2 to 2 minutes. Remove the crisped bacon to a dish, leav ing
the fat in the pan.

Return the pan to moder ately high heat. Add 2 tea spoons of the corn
oil and swirl to glaze the pan. Add gar lic and ginger and stir
gently until fully fragrant, 10 to 15 seconds, adjusting heat so they
don't brown.

Add green onions and toss for 1 minute. Add carrots and toss to mix.
Add bacon and the semi-dried rice and toss until the rice is very hot
to the touch, 2 to 3 minutes. Adjust heat to maintain a gentle siz
zle, drizzling a bit more oil down the side of the pan, if needed to
prevent sticking.

Whisk the chives with beat en eggs and add them in a thin stream over
the rice; toss to blend. Stir the sauce and add it to the pan. Toss
until the rice has absorbed almost all of the liquid, adjusting heat
so that it does not scorch.

Add the peas or corn and chicken. Toss until chicken is cooked
through, 20 to 30 sec onds. Season to taste with ko sher salt and
pepper. Serve in heated bowls.

Recipe from ''China Moon Cookbook'' by Barbara Tropp (Workman, 1992) .


Radish and Broccoli Slaw

Stems from 1 large bunch broccoli (1-1/2 pounds), peeled
4 radishes, trimmed
2 medium carrots, trimmed, peeled
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon chicken stock
2 tablespoons rice wine or other mild vinegar
1 tablespoon grated fresh ginger
1 garlic clove, smashed but left whole
1 tablespoon toasted sesame seeds (15 minutes at 350 degrees)

Yield: 4 side-dish servings

Grate broccoli stems, radishes and carrots by using the grating
attachment of a food processor or the large holes of a box grater.
Mix remaining ingredients in a small bowl or cup and pour over
vegetables.

Marinate at least 30 minutes. Remove garlic before serving.

Recipe from ''Eat Fresh, Stay Healthy'' by Tony Tantil lo and Sam
Gugino (MacMillan, 1997) .


Mango-Pork Stir-Fry

1/2 pound pork tenderloin
1 teaspoon sesame oil
2 tablespoons light soy sauce
2 tablespoons rice wine or dry sherry
1/2 red bell pepper
1 large garlic clove, minced
2 teaspoons minced fresh ginger
1 medium mango
1 teaspoon cornstarch
2 teaspoons peanut oil
2 cups cooked basmati rice

Yield: 2 servings

Cut pork across grain into 1/4-inch-thick pieces 2 inches long. Mix
sesame oil, soy sauce and rice wine in a shallow bowl. Marinate pork
in that mixture 20 to 30 minutes at room temperature.

Meanwhile, cut bell pepper into 1/4-inch-wide strips. Mince garlic
and ginger.

Cut mango using the pop-up method: Slice length wise into thirds,
with the center slab containing the large center pit. Peel this
center slice and cut mango chunks from seed. For remaining two
slices, hold the leathery peel in the palm of your hand. Score fruit
flesh into cubes, then invert peel, causing cubes to pop out. Slice
them off and add to other mango pieces. Each should be about 3/4-inch
square.

Drain pork, reserving liquid in a cup. Add 1/4 cup water to the
liquid and mix in corn starch.

Put peanut oil in a large skillet or wok over high heat. When hot,
add pork and cook, stirring, 1 minute. Add bell pepper and cook 1
minute more. Add garlic and ginger and cook 1 minute more. Add
marinating liquid and stir just until mixture begins to thick en. Add
mango and stir gently. Add more water if mixture thickens too
quickly. Before mango loses its shape, serve over basmati rice.

Recipe from ''Eat Fresh, Stay Healthy'' by Tony Tantil lo and Sam
Gugino (MacMillan, 1997) .


Orange-Almond Snow balls

1 (12-oz.) package vanilla wafers, crushed
Pinch of salt
3/4 cup powdered sugar
3/4 cup flaked coconut (not shredded style)
1/2 cup finely chopped almonds, toasted
1/2 cup frozen orange juice concentrate
Additional powdered sugar

Yield: About 4 dozen confections

In a large mixing bowl, combine the crushed vanilla wafers, salt, 3/4
cup powdered sugar, the flaked coconut, al monds (cooled) and the
undi luted orange juice concen trate. Use a large kitchen mixing fork
to blend well. When mixture holds together, roll into small balls, 1
inch across, then roll in additional powdered sugar. Store in an
airtight tin in refrigerator. Re roll in powdered sugar before
serving, if desired.

Recipe adapted from the traditional formula for bourbon balls.

Publication date: 09-30-00

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