Hawaii’s Kitchen with P.F Chang’s

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P.F Chang’s Waikiki is located on the Corner of Lewers and Kalakaua with easy parking at Royal Hawaiian Center and the first hour is free! They are open daily 11 am to 11 pm, plus an awesome Happy Hour – daily 4-6pm – everything priced $4 to $7! They have a new bar area with additional seating and big screen TV’s, plus a new sushi menu served daily starting at 4 pm. Today, P.F. Chang’s taught us how to make their famous lettuce wraps (vegetarian style) and pepper steak!

 

 

 

CORNSTARCH SLURRY RECIPE:

 

INGREDIENT UNIT
Step 1
Water Cup ½
Cornstarch OZ 3
Step 2
Water TB 5
Cornstarch Slurry From Step One TB 1

 

Note: This is a Gluten Free recipe. Follow all Gluten Free protocol when preparing this item.

 

PROCEDURE

Step 1

  1. In a clean quart Cambro, add ½ cup of water.
  2. Slowly add 3 oz. of cornstarch and thoroughly combine with a whisk.

 

Step 2

  1. In a clean wok, add 5 TB of water and add a TB of Cornstarch Slurry from step one.
  2. Bring up to a boil while constantly stirring with a whisk.

 

Step 3

  1. When the water and Cornstarch Slurry has come to a boil, combine with the ingredients from step one and thoroughly whisk.
  2. Transfer to a quart Cambro. Cool.
  3. Label, date and refrigerate.

 

YIELD TOOLS NEEDED USED IN
9 oz. WHISK

MEASURING CUPS & SPOONS

SCALE

RUBBER SPATULA

QUART CAMBRO & LID

 

Pepper Steak

SHELF LIFE
1 Day
PREP TIME
20 MINUTES

 

 

2)

Dark Sauce

 

 

PROCEDURE

Step 1

  1. Add boiling water into a 2 quart Cambro.
  2. Add chicken base and thoroughly combine with a whisk.
  3. Add sugar and thoroughly combine with a whisk.

 

Step 2

  1. Add remaining ingredients.
  2. Combine all ingredients and whisk thoroughly to incorporate.
  3. Transfer to a 2 quart containers.
  4. Label, date and refrigerate.

 

 

 

 

YIELD TOOLS NEEDED USED IN
       Quart WHISK

MEASURING CUPS

RUBBER SPATULA

2 QUART CAMBRO & LID

 

Pepper Steak
SHELF LIFE
3 DAYS
PREP TIME
15 MINUTES

 

 

White Sauce

 

INGREDIENT UNIT
Water (Boiling) Cup 2
Yellow Powder Chicken Base TB 1
Sugar TB 1
Water TB 2.5
Salt TB 1
Oyster Sauce TB 1

 

 

PROCEDURE

  1. Transfer boiling water from your wok to a 2 quart Cambro.
  2. Add chicken base and thoroughly whisk until dissolved.
  3. Add sugar and thoroughly whisk until dissolved.
  4. Add remaining ingredients and whisk all ingredients well.
  5. Transfer to 2 quart Cambro
  6. Cool, label, date and refrigerate.

 

 

YIELD TOOLS NEEDED USED IN
Quart 2 QUART CAMBRO

8 QUART CAMBROS (3) & LIDS

MEASURING SPOONS

MEASURING CUPS

Whisk

Pepper Steak
SHELF LIFE
3 DAYS
PREP TIME
INGREDIENT             UNIT  

 

Step 1
Water (BOILING!)
            Cup             5/8
Yellow Powder Chicken Base
            Cup             ¼
Sugar
            Cup             ¾
Step 2
Soy Sauce
            Cup             1-3/4
Mushroom Soy Sauce
            Cup             ¼
Oyster Sauce
            TB             3
Water
            Cup             ½

30 MINUTES

 

 

3)

VEGETARIAN LETTUCE WRAP SAUCE

 

INGREDIENT UNIT
Soy Sauce Cup ½
Mushroom Soy Sauce TB 1
Hoisin Sauce, Prepared TB 2
Vegetarian Oyster Sauce (Bottle) TB 2
Lime Juice, Fresh Squeezed TB 3

 

PROCEDURE

  1. Wash the limes. Cut in half on the cutting board.
  2. Juice and strain the lime juice before measuring.
  3. Combine all ingredients in a quart Cambro.
  4. Whisk together to incorporate all ingredients.
  5. Label, date and refrigerate.

 

YIELD TOOLS NEEDED USED IN
 

Cup

 

CLEAVER , GLOVES & CUT GLOVE

WHITE  OR GREEN CUTTING BOARD

CUTTING BOARD MAT

JUICER AND SMALL STRAINER

WHISK

RUBBER SPATULA

MEASURING CUP MEASURING SPOONS

QUART CAMBRO & LID

VEGETARIAN LETTUCE WRAPS
SHELF LIFE
3 DAYS
PREP TIME
20 MINUTES

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