P F Changs Pumpkin Wontons Food

P F CHANG'S PUMPKIN WONTONS

Steps:

• In a small bowl, combine the pumpkin, cheese and salt.
• Place 1 tablespoon of the pumpkin mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.)
• Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.
• In an electric skillet or deep fryer, heat oil to 375 degrees F.
• While oil is heating up, combine dip ingredients in a small bowl or individual containers. Serve with wontons.
• Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve immediately.

P F CHANG'S MU SHU PORK

Steps:

• Heat a tablespoon of vegetable oil in a large flat frying pan over medium high heat. When oil is hot, pour in the beaten eggs. Let the eggs set up until firm enough to flip as one sheet.
• Cook for a few more seconds and remove from heat to a chopping board. Slice the egg sheet into strips and set aside.
• Heat 2 tablespoons of oil in the same pan over high heat and add half of the green onions. Stir until the onions are sizzling for a minute.
• Add the cabbage and bean sprouts. Saute until cabbage is wilted but still a little crunchy. Remove from heat and set aside in an extra bowl.
• Heat the remaining oil in the same pan over high heat and add the garlic and the rest of the green onions. Saute until fragrant and add the pork. Stir fry until the pork is just cooked.
• Add the Chinese mushrooms, bamboo shoots, cabbage, sprouts, and egg sheet. Stir fry for another few minutes.
• Heat the mu shu shells according to the instructions on the package. Serve each mu shu shell with a smear of hoisin sauce down the middle. Place several spoonfuls of mu shu on the shell and fold the sides inches.

P F CHANG'S TUNA TATAKI

Steps:

• Coat tuna with sesame oil, salt and pepper. On a hot cooking surface sear tuna for 2 minutes on each side for rare. Slice into strips, once cooked.
• Combine wasabi, rice vinegar, soy sauce and olive oil. Whisk to combine. Mix the dressing with the lettuce, reserving a small amount to pour over tuna.
• To serve, place 1/2 of the coated lettuce on each plate. Place 1/2 of the peppers, cucumber and tomatoes on lettuce. Place 1/2 of the sliced tuna on top of lettuce and vegetables on each plate. Drizzle reserved dressing over tuna.

PF CHANGS WONTON SOUP

Steps:

• Bring chicken stock to a rolling boil, then add all the ingredients.
• Cook until chicken and shrimp are cooked through, about 10 minutes.
• FOR WONTONS.
• In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
• Blend well and set aside for 25-30 minutes for flavors to blend.
• Place 1 tsp of the filling in the center of each wonton wrapper.
• Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.
• To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.
• Transfer to individual soup bowls and serve.

P F CHANG'S CRAB WONTONS

Steps:

• Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick cooking spray.
• In a medium bowl, combine crab meat, cream cheese, mayonnaise, Sriracha, bell pepper, 2 tsp chives, and pepper. Mix until well combined.
• Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly.
• Fill the center of each won ton cup with crab mixture. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with remaining chives.

P. F. CHANG'S POOLSIDE

Steps:

• Pou ingredients over ice and stir. Add garnish.

P F CHANG'S BEEF A LA SICHUAN

Steps:

• Mix all of the sauce ingredients together and set aside.
• Julienne your carrots and celery and set aside.
• Place the beef in a medium bowl. Add the cornstarch and toss to make sure each piece is thoroughly coated. Set aside for 10 minutes.
• In a large skillet (or wok), fry the sliced meat in hot oil until crispy to your liking (3-5 minutes). Remove from oil and drain on paper towels. Drain used oil, if any.
• In the same pan (or wok), add the sesame oil. Bring to high heat and then add the following ingredients one at a time and then give a good stir before adding the next ingredient: the celery, crushed red pepper flakes followed by carrots.
• After adding the carrots, stir-fry for 30 seconds. Add fried meat and green onions. Add sauce and bring to a fast boil. Cook for 1 minute and serve immediately over rice.