recipe for PF Changs veg. lettuce wraps?
- Thread starter Fach
- Start date
RunnerGirl
Cathlete
I don't know how to make them but have you tried looking on www.copykat.com I have found lots of recipes for restaurants on there. I have not been to the site in awhile but it used to be free.
LD
LD
fit_fairy
Cathlete
Just wanted to say mmmmmmmmmmmmm PF Changs!!!!
[font color= purple size=+3]Catherine[/font]
http://www.rykat.org/forums/style_emoticons/default/arrowhead.png
http://www.picturetrail.com/fit_fairy
http://69.89.25.157/~extremf4/forums/images/smilies/chinup.gif
[font color= purple size=+3]Catherine[/font]
http://www.rykat.org/forums/style_emoticons/default/arrowhead.png
http://www.picturetrail.com/fit_fairy
http://69.89.25.157/~extremf4/forums/images/smilies/chinup.gif
>I don't know how to make them but have you tried looking on
>www.copykat.com I have found lots of recipes for restaurants
>on there. I have not been to the site in awhile but it used to
>be free.
>LD
yup, tried that. They listed some ingredients but alas no firm recipe. Anyone out there work for changs and want to share????
>www.copykat.com I have found lots of recipes for restaurants
>on there. I have not been to the site in awhile but it used to
>be free.
>LD
yup, tried that. They listed some ingredients but alas no firm recipe. Anyone out there work for changs and want to share????
http://www.recipezaar.com/15865
http://www.bellaonline.com/articles/art19384.asp
Here are a few links i found-i didnt look to see if they were the same...
Those wraps are awesome tho!!
:9
http://www.bellaonline.com/articles/art19384.asp
Here are a few links i found-i didnt look to see if they were the same...
Those wraps are awesome tho!!
:9
>http://www.recipezaar.com/15865
>
>
>http://www.bellaonline.com/articles/art19384.asp
>
>Here are a few links i found-i didnt look to see if they were
>the same...
>Those wraps are awesome tho!!
>
>:9
Looked at them both. They are unfortunetly the chicken lettuce wraps and I am allergic to all fowl. I tried searching both sites for the tofu ones but was unsuccessful. Thank you very much for tying to help though. Maybe someone else will find it for us.
>
>
>http://www.bellaonline.com/articles/art19384.asp
>
>Here are a few links i found-i didnt look to see if they were
>the same...
>Those wraps are awesome tho!!
>
>:9
Looked at them both. They are unfortunetly the chicken lettuce wraps and I am allergic to all fowl. I tried searching both sites for the tofu ones but was unsuccessful. Thank you very much for tying to help though. Maybe someone else will find it for us.
Utah Gal
Cathlete
Hi - here's one that has instructions for a vegetarian version at the very bottom. I also made this one time substituting chopped almonds for the chicken - yum! Hope this helps -
Cheryl
P.F. CHANG'S Soothing Chicken Lettuce Wraps
Servings: (recipe for ONE below, multiply as needed)
8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (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 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceberg lettuce "cups" leaves ( I tryed the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce )
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. 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.
From: Jennifer, Dallas, TX
Posted to recipelink.com
Copycat Recipe Request Board
October 10, 2001
I made these and LOVE THEM.
I wasn't sure about the chicken so I cut it up in small pieces after marinating it...turned out WONDERFUL.
I doubled the cooking sauce and used it for dipping YUM !
I am going to try it with Ground Chicken next time so it's closer to PF Changs consistency...but I give this one a 10 !!!
CHANG'S VEGETARIAN LETTUCE WRAPS
Wok-seared tofu, red onions and water chestnuts with mint and lime. Served with cool lettuce cups.
Ingredients:
5 spice bean curd, cilantro, green onions, lime, minced vegetable sauce, mint, red onions, rice sticks, sesame oil, water chestnuts
Cheryl
P.F. CHANG'S Soothing Chicken Lettuce Wraps
Servings: (recipe for ONE below, multiply as needed)
8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (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 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceberg lettuce "cups" leaves ( I tryed the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce )
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. 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.
From: Jennifer, Dallas, TX
Posted to recipelink.com
Copycat Recipe Request Board
October 10, 2001
I made these and LOVE THEM.
I wasn't sure about the chicken so I cut it up in small pieces after marinating it...turned out WONDERFUL.
I doubled the cooking sauce and used it for dipping YUM !
I am going to try it with Ground Chicken next time so it's closer to PF Changs consistency...but I give this one a 10 !!!
CHANG'S VEGETARIAN LETTUCE WRAPS
Wok-seared tofu, red onions and water chestnuts with mint and lime. Served with cool lettuce cups.
Ingredients:
5 spice bean curd, cilantro, green onions, lime, minced vegetable sauce, mint, red onions, rice sticks, sesame oil, water chestnuts
bayerngirl
Cathlete
Cheryl thanks for sharing! Looks yummy! :9 :*
Belinda
Belinda
Hey thanks for sharing the recipes you found! I found those too but can't find any information on "minced vegetable sauce" or procedure and mesurements. I even tried a search for it on tv food networks food dictionary. This is not easy for sure. You would think there would be a definitive reipe somewhere....