Turkey Lettuce Wraps Pf Chang Food

TURKEY LETTUCE WRAPS

Steps:

• For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
• For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
• Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

GROUND TURKEY LETTUCE WRAPS

Steps:

• Heat olive oil in a pan over medium-high heat. Add onion and soy sauce; cook until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add turkey and cook, breaking into smaller pieces, until no longer pink, about 5 minutes.
• Make the sauce by whisking soy sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes, and ginger together in a small bowl. Pour over turkey mixture and simmer until slightly reduced, 2 to 3 minutes.

CHICKEN LETTUCE WRAPS LIKE PF CHANGS - COPYCAT

Steps:

• (If you used dried mushrooms, cover mushrooms with boiling water, let stand 30 minutes then drain.) Cut and discard woody stems from mushrooms. Mince 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 teaspoons 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. Remove from pan and set aside.
• Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired. I leave these out), 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.

PF CHANG'S TOFU LETTUCE WRAPS

Steps:

• Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
• Cut tofu into tiny cubes (about 1/4" thick) and arrange in a lidded dish to be marinaded. Combine brown sugar, soy sauce and rice vinegar in a small bowl. Pour over tofu. Let sit in the refrigerator for at least an hour; I usually leave it overnight.
• Heat olive oil in a skillet over medium-high heat. Add tofu, water chestnuts, mushrooms, onion, and garlic and cook until vegetables are tender.
• Dissolve 1 Tsp brown sugar in 1 Tsp soy sauce and add to pan. Saute until well mixed and heated through. Spoon mixture into lettuce leaf "bowls".
• For the sauce, combine sugar, water, soy sauce, rice vinegar, ketchup, lemon juice, sesame oil, mustard and garlic in a bowl; pour over lettuce wraps and serve.

TURKEY LETTUCE WRAPS ( PF CHANG )

Steps:

• Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in diced chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

LETTUCE WRAPS AS GOOD AS PF CHANG'S

Steps:

• Rinse lettuce leaves and pat dry; set aside.
• Combine sauce ingredients. Add a bit of sugar if desired. Set aside.
• Combine raw ground beef with re-hydrated TVP by hand, mixing well.
• In a medium skillet over medium-high heat, saute the meat mixture with onion and garlic.
• When cooked, add the soy sauce, hoisin sauce, ginger, vinegar, and chile paste.
• Stir in the water chestnuts, green onions, and sesame oil. Cook just until the green onions begin to wilt (about 2 minutes).
• Transfer to a serving dish and let each person fill their lettuce leaves and top with sauce.

P.F.CHANGS LETTUCE WRAPS

Steps:

• Make the special sauce by dissolving the sugar in water in a small bowl.
• Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
• Mix well and refrigerate this sauce until you're ready to serve.
• Combine the hot water with the hot mustard and set this aside as well.
• Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
• Bring oil to high heat in a wok or large frying pan.
• Saute chicken breasts for 4 to 5 minutes per side or done.
• Remove chicken from the pan and cool.
• Keep oil in the pan, keep hot.
• As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
• Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
• When chicken is cool, mince it as the mushrooms and water chestnuts are.
• With the pan still on high heat, add another Tbsp of vegetable oil.
• Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
• Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
• Top with"Special Sauce".