P. F. Chang’s China Bistro Steamed Fish with Ginger and Green Onions Dash of saltDash of white pepper1 teaspoon sesame oil3 slices ginger, smashed3 stalks green onions, smashed Garnish2 tablespoons green onions, julienned2 tablespoons fresh ginger, peeled and julienned1 ounce hot (temperature) oil2 ounces sauce (see recipe below) Sauce8 ounces soy sauce10 ounces chicken stock2 [...]

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P. F. Chang’s China Bistro Cellophane Noodle Salad 8 ounces bean threads (a.k.a. cellophane noodles)1/2 pound cooked, peeled and deveined shrimpJulienned green onions, carrots and cucumber for garnishChopped cilantro for garnish Dressing6 tablespoons soy sauce6 tablespoons rice vinegar2 tablespoons oyster sauce6 teaspoons chili garlic sauce3 teaspoons sesame oil2 teaspoons granulated sugar Soak bean threads in [...]

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P.F. Chang’s Steamed Halibut with Chili Lime Dressing Posted by GayleL at recipegoldmine.com 8:44:35am 5/7/03 Source: sonoranliving.com – Bob Tam & Paul Muller, P.F. Chang’s, 10/7/2002 Juice of 2 limes 1/2 teaspoon kosher salt 2 teaspoons granulated sugar 1/2 teaspoon oyster sauce 1/4 teaspoon minced garlic 1/4 teaspoon minced ginger 1/4 teaspoon Sriracha chili sauce [...]

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P. F. Chang’s China Bistro Szechwan Chicken Chow Fun 4 ounces ground chicken (cooked)14 ounces chow fun noodles (wide rice noodle that is sold    fresh in 16 ounce to 32 ounce packages at most Oriental markets)2 tablespoons minced scallions1 teaspoon minced garlic1 teaspoon chili paste1 teaspoon Szechwan preserved vegetables2 tablespoons shredded black fungus mushrooms Sauce2 [...]

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P.F. Chang’s China Bistro Shrimp Dumplings Mix: 1 pound peeled and deveined medium shrimp,    washed and dried2 tablespoons minced fine carrot2 tablespoons minced fine green onion1 teaspoon minced fresh ginger2 tablespoons oyster sauce1/4 teaspoon sesame oil1 package wonton wrappers Sauce1 cup soy sauce1 ounce white vinegar1/2 teaspoon chile paste1 ounce granulated sugar1/2 teaspoon minced fresh [...]

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P. F. Chang’s China Bistro Cantonese Stir Fry Sauce 3/4 cup water1 tablespoon chicken base powder (no MSG)1 tablespoon granulated sugar2 tablespoons choosing wine or sherry1 tablespoon oyster sauce1/2 teaspoon salt1 teaspoon cornstarch Notes1) Very concentrated. Use sparingly when stir frying vegetables or tossing with noodles.2) Recipe doubles.3) Refrigerates well, up to a month.4) Stir [...]

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P.F. Chang’s China Bistro Temple Longbeans Posted by GayleL at recipegoldmine.com May 25, 2001 Source: kvvu.com This simple stir-fry of Chinese long beans in a vegetarian oyster sauce is true to the spirit of Chinese Buddhist cuisine, hence the name, "Temple Long beans." Pressed five-spice tofu, vacuum-packed and with the consistency of a firm cheese, [...]

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P. F. Chang’s China Bistro Firecracker Shrimp 8 ounces medium shrimp, peeled and deveined3 tablespoons diced green pepper3 tablespoons diced yellow onion10 ounces cooked egg noodles1 tablespoon minced garlic3 tablespoons diced red pepper1 tablespoon green onion (white part only)1 tablespoon chili paste Firecracker Sauce2 tablespoons chili bean sauce/paste1 cup chicken stock1/2 cup rice wine2 tablespoons [...]

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P.F. Chang’s Stir-Fried Spicy Eggplant Submitted to Recipe Goldmine by Kamela Rubio-Raffin 5/4/03 Source: P.F. Chang’s website Serves 1 as entr?e, 2 as a side 1 pound eggplant, peeled, cut into 1-inch dice1 teaspoon garlic1 tablespoon cornstarch mixed with 2 tablespoons water to make a pasteCanola oil for deep-frying Spicy Sauce2 tablespoons vegetarian oyster sauce [...]

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P.F. Chang’s Spicy Chicken Posted by GayleL at recipegoldmine.com May 8, 2001 Source: Posted by LladyRusty 30 January 2001 at 4:00am – from P.F. Chang’s, Roseville, California – Executive Chef D. J. Cheeks 10 ounces chicken breastPotato starchCanola oil 3 tablespoons oil back into hot wok1 teaspoon garlic*1/4 cup green onions1 teaspoon chili paste *1 [...]

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