Just Like PF Chang Recipes

P.F. Chang's China Bistro is a USA casual Chinese restaurant chain based in Arizona. The name is a combination of the Chinese restaurant's founders, Paul Fleming and Phillip Chiang. The decor is Asian and the average menu item is about $10. Some of the more popular menu items include P.F. Chang's lettuce wraps, garlic chicken, and Mongolian beef.

I don't have a P.F. Chang's restaurant close to me, but I love Chinese food. So I started collecting Chinese recipes, especially PF Chang restaurant recipes. I shouldn't suffer because there isn't a PF Chang's China Bistro nearby. If you also crave PF Chang's, try some of these copycat P.F. Chang's restaurant recipes.

The PF Chang lettuce wrap recipe is one of P.F. Chang's most popular recipes. And no wonder, the lettuce wraps are fantastic. Made with cellophane noodles and rolled up in lettuce leaves, you've got to try these chicken wraps.

Here is my personal copycat version of the PF Chang Lettuce Wrap recipe. I don't know where I got the original recipe, but I believe it was from a newspaper clipping. I changed it only slightly. It tastes just like PF Chang Lettuce Wraps to me.

PF Chang Lettuce Wrap Recipe Ingredients

• 8 dried Shiitake mushrooms
• 2 teaspoons cooking sherry
• 2 teaspoons water
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• salt and pepper to taste
• 1 1/2 lb boneless, skinless chicken breasts, chopped into bite size pieces
• 5 tablespoons vegetable oil
• 1 teaspoon fresh minced ginger
• 2 cloves minced garlic
• 2 chopped green onions
• 8 oz can bamboo shoots, chopped up
• 8 oz can water chestnuts, chopped
• 2 small dried chilies (optional)
• 1 package of Chinese cellophane rice noodles, cooked according to instructions on the package
• Iceberg lettuce leaves

Lettuce Wrap Sauce:

• 2 tablespoons oyster sauce
• 1 1/2 tablespoons water
• 1 tablespoon cooking sherry
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 1 teaspoon sesame oil

Pour enough boiling water over dried mushrooms to cover. Let soak for 30 minutes, then drain. After the mushrooms have soaked, remove any woody stems and chop up the mushrooms.

While waitng for the mushrooms to finish soaking, combine all of the ingredients for the sauce.

In a separate bowl, mix together the sherry, water, soy sauce, cornstarch, salt, pepper, and chicken. Stir together until chicken is well coated.

Heat large skillet over medium high heat. Add 3 tablespoons of oil. After the oil gets hots, add the chicken mixture. Fry quickly for about 3 minutes, or til chicken is no longer pink. Stir constantly to prevent burning. Remove chicken.

To the same skillet, add 2 more tablespoons of oil. Add the fresh ginger, garlic, green onions, and optional chilies, if desired. Fry quickly for 45-60 seconds, or til garlic is a golden color. Do not overcook garlic, or it will taste bitter. Add the dried mushrooms, bamboo shoots and water chestnuts. Fry quickly for about 2 minutes.

Return chicken to the skillet. Add the sauce ingredients to the same skillet. Cook until the sauce thickens.

Break the cooked cellophane noodles into small pieces. Spread the noodles onto the bottom of a platter. Pour the chicken mixture on top of the noodles. Spoon into lettuce leafs. Roll up chicken lettuce wraps and secure with toothpicks. See if this doesn't taste just like the PF Chang lettuce wrap recipe to you.