8 dried shiitake mushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1−1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceburg lettuce "cups"
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and
discard woody stems. Minces 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 tsp. 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. Set aside. Add 2 TBSP oil to pan. Add
ginger, garlic, chilies(if desired), 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.
P.F. Chang's China Bistro, Inc. (P.F. Chang's), incorporated in January 1996, operates in two segments: Bistro and Pei Wei. As of January 1, 2006, P.F. Chang's owned and operated 131 Bistro (full service) restaurants that feature a blend of traditional Chinese cuisine with and American hospitality in a bistro setting. The Company's restaurants offer intensely flavored, culinary creations, prepared from ingredients, including herbs and spices imported directly from China. The Company also owned and operated 77 Pei Wei (limited service) restaurants as of January 1, 2006.
P.F. Chang's Bistro restaurants menu features traditional Chinese offerings and dishes that illustrate the emerging influence of Southeast Asia on modern Chinese cuisine. The menu is complemented by a full-service bar offering a selection of wines, specialty drinks, Asian beers, cappuccino and espresso. The Company offers customer service featuring a display kitchen, exhibition wok cooking and a decor that includes wood and slate floors, mounted life-size terra cotta replicas of Xi'an warriors and narrative murals depicting 12th century China.
The menu for the Bistro restaurants offers a harmony of taste, texture, color and aroma by balancing the Chinese principles of fan and t'sai. Fan foods include rice, noodles, grains and dumplings, while vegetables, meat, poultry and seafood are t'sai foods. Slow-roasted, Cantonese-style ducklings and BBQ spare ribs are prepared in vertical ovens, while handmade shrimp, pork and vegetable dumplings, as well as flavorful fish and vegetables, are prepared in custom-made steamer cabinets. The menu is highlighted by dishes, such as Chang's Spicy Chicken, Orange Peel Beef, Peking Dumplings, Chicken in Soothing Lettuce Wrap, Oolong Marinated Sea Bass and Dan Dan Noodles. It also offers an array of vegetarian dishes and is able to modify dishes to accommodate customers with dietary needs. MSG is not added to any ingredients at P.F. Chang's. In addition to the core menu, the Bistro menu also offers special lunch and dinner selections.
The menu for P.F. Chang's Pei Wei concept also offers a variety of intensely flavored culinary creations. This menu is more concise and includes not only Chinese cuisine but other Asian fare as well. As with the Bistro, Pei Wei has an exhibition kitchen featuring made-to-order items using traditional Mandarin-style wok cooking. Along with its handmade dim sum, the guests can order traditional favourites, such as Minced Chicken in Soothing Lettuce Wraps and Orange Peel Beef, while sampling a variety of Asian dishes, such as Vietnamese Chicken Salad Rolls and Pei Wei Pad Thai.