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PF Chang's Recipes E-Cookbook
INSTANT DOWNLOAD 27 Recipes! The following PF Chang’s Recipes PLUS 36 MORE are available in our new E-Cookbook Notice: This site is not affiliated in any way with P.F. Chang’s Restaurant All Downloads on this site are Buy one Get one FREE (no limit) Discount will be taken at the shopping cart! P. F. Chang's Orange Peel Chicken Sauce: 1 tablespoon vegetable oil 2 tablespoons minced garlic 4 green onions, sliced 1 cup tomato sauce 1/2 cup water 1/4 cup granulated sugar 2 tablespoons chili garlic sauce 1 tablespoon soy sauce 1/2 cup vegetable oil 4 chicken breast fillets 1 egg, beaten 1 cup milk 1 cup flour peel from 1/4 orange, julienned (into 1/8-inch thick strips) Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat. Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl. Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated. When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up. When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side. PF Changs Mongolian Beef Sauce 2 teaspoons vegetable oil 1/2 teaspoon minced ginger 1 tablespoon chopped garlic 1/2 cup soy sauce 1/2 cup water 3/4 cup dark brown sugar 1 cup vegetable oil 1 pound flank steak 1/4 cup cornstarch 2 large green onions 1. Make the sauce by heating 2 teaspoons of vegetable in a medium saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove it from the heat. 2. Slice the flank steak against the grain into 1/4-inch thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. 3. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. 4. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan. Check Out Now The following 38 NEW MENU ITEM recipes and RETIRED RECIPES are available in our delicious e-cookbook P.F. Chang's Soothing Chicken Lettuce Wraps P.F. Chang's Mongolian Beef P.F. Chang's Orange Peel Chicken P.F. Chang's China Bistro Firecracker Shrimp P.F. Chang's Cantonese Stir Fry Sauce P.F. Chang's Cellophane Noodle Salad P.F. Chang's Chicken with Black Bean Sauce P.F. Chang's Chili-Orange Chilled Noodles P.F. Chang's Coconut Curry Vegetables P.F. Chang's Dan Dan Noodles P.F. Chang's Garlic Noodles P.F. Chang's Kung Pao Shrimp P.F. Chang's Lemon Pepper Shrimp P.F. Chang's Red Sauce Wontons P.F. Chang's Roasted Chicken Cantonese-Style P.F. Chang's Shrimp Fried Rice P.F. Chang's Spicy Chicken P.F. Chang's Steamed Fish with Ginger and Green Onions P.F. Chang's Szechwan Chicken Chow Fun P.F. Chang's Temple Longbeans P.F. Chang's China Bistro Garlic Noodles P.F. Chang's Cantonese Stir Fry Sauce P.F. Chang's China Bistro Shrimp Dumplings P.F. Chang's China Bistro Singapore Street Noodles P.F. Chang's Steamed Halibut with Chili Lime Dressing P.F. Chang's Stir-Fried Spicy Eggplant P.F. Chang's Wonton Soup BUY NOW - Download Instantly - Make P.F. Chang’s for dinner tonight For less than the price of a PF Chang’s appeteizer, only $4.97 100% Guarantee if not absolutely delighted! All Downloads on this site are Buy one Get one FREE (no limit) Check Out Now Secret Recipes PF Chang’s doesn't want you to have! If you are a PF Chang’s lover, this recipe collection is a no-brainer! PF Chang’s Clones, from secret sources! ALL RECIPES ARE PRINTABLE o This e-cookbook includes almost all of the new menu items as well as retired items. o Make your evening meals a lot more interesting o Make the hottest dinner party entrees, desserts and appetizers o Save $$$, make your own! o Feed that addiction, even when your PF Chang’s is 50 miles away o Great dishes for work parties Latest Feedback: * Excellent Recipes in a nicely organized e-book! Thank you! * You made my Parties fantastic! No more boring appetizers. For less than the price of one PF Chang’s Appetizer Instant download only $4.97 This book is in .pdf, which is compatible with just about everything! (including Mac) No credit card? Click here to pay by check Famous Restaurant Recipes |
