Just about everyone knows about P.F. Chang's China Bistros, right? Extremely popular and now almost everywhere in the U.S. Conceptually, they've broken away from the traditional full-service Chinese restaurant format offering fewer dishes, great prices and a cool dining experience. Think of an American steak house, but with decor motifs from the Ming and T'ang Dynasties. These lettuce wraps are one of P.F's signature appetizers, and they're so good. We stopped into Pei Wei Asian Diner --a casual, quick-service variation of P.F. Chang's base restaurant, for a quicky lunch. Light and delicious, they make a perfect lunch. 
Ingredients: 3 tablespoons oil 2 boneless skinless chicken breasts 1 cup water chestnut 2/3 cup mushroom 3 tablespoons chopped onions 1 teaspoon minced garlic 4 -5 leaves iceberg lettuce Special Sauce 1/4 cup sugar 1/2 cup water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/8 teaspoon sesame oil 1 tablespoon hot mustard 2 teaspoons water 1 -2 teaspoon garlic and red chile paste Stir Fry Sauce 2 tablespoons soy sauce 2 tablespoons brown sugar 1/2 teaspoon rice wine vinegar Change Measurements: US Metric
Ingredients: 3 tablespoons oil 2 boneless skinless chicken breasts 1 cup water chestnut 2/3 cup mushroom 3 tablespoons chopped onions 1 teaspoon minced garlic 4 -5 leaves iceberg lettuce Special Sauce 1/4 cup sugar 1/2 cup water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/8 teaspoon sesame oil 1 tablespoon hot mustard 2 teaspoons water 1 -2 teaspoon garlic and red chile paste Stir Fry Sauce 2 tablespoons soy sauce 2 tablespoons brown sugar 1/2 teaspoon rice wine vinegar Change Measurements: US Metric Directions:
1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.1. Make the special sauce by dissolving the sugar in water in a small bowl.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool. 9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".
Okay, so I'm not a huge lettuce wrap fan, probably because I don't like lettuce (yes, I really am an adult...sort of).
ReplyDeleteHowever, I have been to The Chang one time and I had their green beans. They're amazing and actually taste like the kind I used to eat in China.
I snorked those down like a giant heifer. It was fantastic.
I never get those! I don't know why. They're delish!
ReplyDeleteAnd 2 other things:
ReplyDelete1. I'd know those hands anywhere!
2. I love how you are now photographing your food in restaurants, too!