As a former employee, yes this is pretty much correct. I think we used a lot more mushrooms though. The lettuce method is accurate, we chilled them in the sink as soon as we got a delivery, and would store them in the walk-in after cutting them. I don't think I cut it in quarters though, I think I just cut the head in half and peeled away the layers from there. We also used fresh chicken and minced it, the chicken wasn't ground. We sent it through a machine called a buffalo chopper, along with the mushroom and water chestnuts.
@@gchow6009 For this, I wouldn’t know, I only did cold prep in the back of the house, and they would have cooked or velveted the chicken up front with the stoves (the stoves were in plain view of customers, bar style). All I can tell you is that the chicken wasn’t raw. Maybe, it’s been so long, Obama was still president.
@@gchow6009 The chicken is precooked in large batches, cooled, then mixed with the mushrooms and water chestnuts, and stored until cold. Next, this mix is preportioned by weight and stored in bags until needed. The chicken is not velveted in any way, just cooked in a wok and poured onto trays until cool enough to mix with other ingredients.
One other thing. Changs did not use rehydrated garlic for many recipes, but ground container upon container of fresh cloves daily. Rehydrating seems like a good idea though, and perhaps they do that now. They do use Michiu rice wine for their different sauces, but when they would run out, they'd grab the box of sake we use at the bar for hot sake, Geikkeikan, and use that instead. I do like how you consolidated with the correct ingredients for what you call the "umami" sauce, but the base is actually a brown sauce that they use for most of their recipes, adding different recipe ingredients to each dish as they make it. Worked there for 17 years.
Jason I love that you actually show us the ingredients in the supermarket shelves. Trying to sort through the huge variety of sauces, jars, and containers in the Asian stores is a mission and you have simplified that for us. Great video. Thank you!
I can’t find any fresh water chestnuts in Asian market. So I substitute it with jicama . Which works perfect . Except jicama is a much more convenient vege to prepare that I used double the portion.
The addition of the vinegar will stop the mustard from increasing in heat. Same for when making ground horseradish from scratch. Excellent video and recipe. We'll try this soon.
Often when listening to other recipe guides you feel as though you have been waterboarded for 30 minutes in order to discover the hidden 10 minutes of useful information. Thank you for the great recipes, clear instruction, explanation of ingredients, possible substitutes and also valuing the time of your audience. Jason Farmer, making the RUclips universe better one meal at a time.
Cannot believe how spot on this recipe is. Blown away. Added 0.5 tsp of both white and black pepper, 1/2 Serrano, 1/4 tsp ginger powder, and 1tsp of Turbinado sugar to the umami sauce for sweet and heat.
Wow. What an EXCELLENT video. So thorough and to the point. This is my 1st time viewing your content. I recently participated in a fundraiser that was hosted by our local Cancer society. My homegirl from work said "OHHH!!! Theyre catering PF Chang!! Lets GO!!!" (Bear in mind, I had never had their food before, so I didnt understand the fuss.) Being clinic staff, we had to be there early, _and that was a good thing_ lol. We munched several (ahem.. like 10) lettuce wraps and schmoozed with the other staff before heading to the main floor. They were delicious!! I was so impressed with the flavor!! I wanted to go to the resturant personally, but soon changed my mind.. (I didnt feel like making the 45minute drive..) No problem!! Jason to the rescue!! What an extensive tutorial!! I will be giving this a try soon, and see if they taste like the ones I remember!! Thanks again!! Your content is excellent. Subscribed!!!
Thank you for showing exactly what to get at the Asian Market!! Oftentimes I have a list of things to get, but have no idea either what they really are or what brand to get. So helpful!! ❤️
I don't know if this was different than normal, but I was really appreciating the breaks to showcase special ingredients between components of this recipe. About my only suggestion at this point would be timestamping each of the components for easy reference. Very well done. while you have all these components together you could jump over to Thai and hit some of the highlights there; plenty of people have no idea how to Pad Thai and always order it take-out despite being relatively easy to make. If you wanted to stay with PF Changs you could look at their soups and hit Hot and Sour or since you mentioned it the potstickers. Edit: wife just put in a request for the Ma Po Tofu and it would be a good opportunity to showcase Tofu prep.
You are 100% better than the original dish: PF Changs has turned into a disgraceful experience all the time! Your recipe is long, way too many ingredients but the result is unbelievably good! You stress out all the important process to ensure a great result and for that I’m extremely grateful for the generosity and patience on your end!
Agreed! PF changes was great way back in ‘05-08 🥴🤪🤢💜 Can’t wait to try this recipe!!! Fran…. Thank you for your comment as someone who’s experienced P.F. Chang’s and their changes. 👍
@clancycreations So true! It was so good back in the day. We went back a few weeks ago just to see if it had gotten any better than it was a few years back. NOPE! Expensive and awful! I haven't tried this recipe yet, but I KNOW it will be 150% better!
I agree. Recipe changes due to the company's fast growth eliminated many fresh ingredients. It KILLED me to watch him pour the water off the rehydrated shitakes, because that used to be what they used as a base for most of their vegetarian sauces. I started in 2003 and they used to also make fresh chicken stock for their soup broth and recipes the old fashioned way by simmering whole chickens and vegetables for hours. Everything comes in powdered form now, fresh from the commissary.
Thank you so much for this recipe! I think the mushrooms and mushroom-enhanced dark soy make a HUGE difference. I love lettuce wraps, but I've found when ordering them out, they can be just a bit too greasy for my taste. Too much grease makes my tummy hurt, and to me, this is the perfect example of a recipe you can slightly alter at home to better fit your personal preferences. Always appreciate you showing the products you use, Mr. Farmer! 🎉 Makes it so much easier to spot when you shop!
Absolutely spot-on recipe! We had this last week for dinner and it was just how we remembered when we worked for them! The rehydrated garlic technique is being used tonight in our chicken enchiladas - you've converted us to this garlic completely!
I made this for my mom for Mother's Day and it was seriously awesome, especially since we used to have a P.F. Chang's nearby that closed down years ago and we were left wanting for more. Thanks for this awesome recipe man! My mom loved it.
Thank you so much, I used to go to PF Chang’s all the time when I was kid (my family did not like trying new foods) and we always got this as an appetizer. I’ve used your fried rice recipe which was 10/10 so I’ll be doing this later today
Seriously, what a great video. I made these and the Mongolian beef, and it blew the family away. I'm back rewatching tonight because they've asked for it tomorrow night!
Hi Jason, thank you for your concise and precise instructions! This is the first time I’ve seen your channel, but it was an instant subscribe. Carry on the great work, peas and lovage from New Zealand! Also just edited my comment to add that the fact that you’ve described the steps so well means that I can easily run with your recipes and transpose them for a vegan/vegetarian audience at will! My sincere appreciation!
I'm completely obsessed with your channel! I get so hungry watching these dishes, and THEY'RE ALL MY FAVES!!! Thank you Jason! Love your work, you're very inspiring! You make me wanna cook them ALL! And well........I have so far! Your recipes are top notch and 100% accurate!
I prepared this for my wife, and it was spot on. Thank you so much. My wife loves this recipe. Looking forward to you teaching us how to make P.F. Changs Kung Pao Chicken. God Bless
Just made it, tastes delicious, for anyone trying to make it here's a simplified instructions I made that helped simplify the order for me and made things a lot faster. doesn't inc the dipping sauces: Ingredients • Lettuce • Scallion white • 20g Shitake mushrooms reconstituted, diced • 22g Water chestnut chopped (or crunchy veg like celery) • Dried garlic reconstituted in shitake water • 226g Ground meat • Vermicelli • Umami sauce ○ 12.5g sugar ○ 0.6g white pepper 1/4tsp ○ 15g Michiu/Shaoxing wine ○ 10g Dark mushroom soy sauce ○ 19g oyster sauce • Sesame oil • Oil Recipe 1. Mise en place ○ Reconstitute shitake- boiling water ~30mins ○ Prep lettuce ○ Make umami sauce ○ Reconstitute garlic ○ Cut scallion ○ Dice veg and shitake 2. Cut up vermicelli, deep fry in smoking hot oil(180-232°) till puffy(3-5s) 3. Heat pan w oil, add meat, add veg/shitake 2-3mins before done, cool down 4. Heat pan w oil, add garlic(dont brown), add scallion and meat mix, cook till heated through, add umami sauce, stir till absorbed(30-45s), add sesame oil Quick way(3&4): Heat pan, add oil, add scallion, garlic and meat, add veg/shitake 2-3mins before done, then add umami sauce, then sesame oil
Just found this site and it’s fantastic! PF Chang lettuce wraps and Magnolian beef are a staple whenever we go…along with the dumplings. Their sauces are delicious and now I know how to make them. Can’t wait to watch your other videos! Thank you!
Hi Jason, so glad I clicked to watch your recipe . If anyone explain every recipe on RUclips the way you do, we will no longer dine anymore in restaurants. Not only we will save a lot, but we will definitely become professional in our kitchen at no time.. It's also one of my favorite P.F Chang's dish and the Hot and Sour Soup. You have no idea how much I did learn just from this video about all the ingredients, thanks to you. Congratulation, you have just gained another new subscriber. Best of luck, see you for more.
So I have craved their lettuce wraps ever since I had them 12 years ago! About a year ago I discovered that they actually sell the umami sauce prepackaged in the store with the recipe for the remainder of the wraps on the back label. I’ve made them several times! I like to use a nice fresh bibbed lettuce and add shredded carrots, yum! I wasn’t ever sure how to make the rice noodles, so thank you so much for that! Our wraps will be perfect now 🥰
I prep large batches of the chicken and freeze in single recipe size servings. It’s a nice treat when you’re too tired to cook or get unexpected guests for sundowners
Haven't subscribed to a Cooking Channel in a while thank you for explaining the differences between each gradient and the choices that we have I appreciate that a lot going to make these soon
This is great! I hate driving all the way to the restaurant to get “not as great as I remember” food! Thank you soooo much for this recipe! Reviews later!
1:24 I found this today at a specialty Chinese grocery near me and I’m so excited to make this recipe tomorrow. Thanks for sharing and making it easy to follow.
Made this, taste like the legit thing or even better (use better and fresher ingredients and not in a rush). Incredibly easy recipe to do and was one of the fastest meals to make as well- or you can make separate components at different times. This works wonderful to make in a larger batch and portion it out for weekly lunches since its so versatile (put the meat in taco's, lettuce wrap, rice paper rolls, noodles...). The recipes I try from you are always a smashing success.
Thank you for sharing this perfectly timed video! I already had plans to make lettuce wraps tomorrow, so now I’m definitely going to try making the special sauce with them.
Thank you so much! I sincerely appreciate your generosity! Also, I remember you asking about P.F. Chang's garlic noodles a couple weeks ago. I've been unable to find the recipe from any of my sources because they stopped making it a while ago. But someone pointed me to a website online and said they think this is it. If you go to my 'about me' page - shoot me an e-mail and I'll send you the link!
You are amazing my dear! Thank you! A lot of work went into this and I appreciate it. Can't wait to find a decent Asian grocery to get all the right ingredients and give it a go.
Hi Jason!!! This meal looks super delicious. Im going to have to give your recipe a try...YUMS!!! I see they sell frozen foods also. I'm sure yours is 100% better...Thanks for this... Like I have said before,the Garlic Tip is my favorite tip!!!Great Video!!!...🦋
This was a great tutorial. Thank you very much for sharing it. I will try it. And I hope you continue to share other recipes from the restaurant. I would love to know how you came by them.
Mushroom flavored dark soy sauce and oyster sauce are LITERALLY the secret umami bomb I have been adding to all my home made stir fry's at home that blow my friends and family away every single time, STOP SPILLING MY SECRETS JASON! *cries in corner* but your recipes are also the best okay thanks byeeee
Thank for your break down and details for every dish. Thanks to your channel I started cooking Asian dishes! How about doing break down of Hot and sour soup? I would love to make it at home. Thanks again.
Hello, loved this video, tried it and i kid you not it tastes EXACTLY like the pf Changs version, i think the secret was the umami sauce, you should definitely do the shrimp dumplings next if possible, those are my favorite dumplings ever.
this is awesome! I have been looking to copy their wraps- and make them vegan- I'm excited to make this !! thank you for such a detailed explanation as well !
Went to P.F. Changs and I cannot express how mediocre and overpriced it was. Id much rather patron a mom and pop establishment or make my own. Thank you for sticking it to them!
it used to be VERY good and good quality in the 00’s - about 10-12 years ago they moved down market and the quality massively decreased (while the prices stayed high)
I had not been to a PF Chang’s in years . A friend & I went around Christmas, it was EMPTY. The menu selections shrank drastically & the “dinner for 2,4, etc” options were gone. Portions were tiny and tasted awful. Won’t be going back, ever.
Thank you for watching! I believe the potsticker sauce is the same as the special sauce in this video, minus the mustard. I'd have to look at my notes. But I think that is correct.
This is excellent! Thank you! I have wanted to make different Asian dishes. You are telling us exactly what to use and how much. I have now subscribed to your channel.❤
Jason, appreciate all the detailed information ! Sure wished you’d make a video about PF Chang’s Szechuan Ckicken or Shrimp. It’s completely different than other Szechuan sauces.
1T : oyster, dark soy sauce, sugar,rice wine, white pepper. Special sauce: Chinese hot mustard, chili garlic sauce, rice vinegar,low sodium soy sauce, sugar.
Legendary...lol...from a chinese household, this was made when mom dont have enough time or cant think of anything, so put something together quick thats a mix of eastern and western food
Quick extra trip for lettuce. Choose the biggest head of lettuce that is the lightest and you get more separated pieces of lettuce that have better flavour color and not as bitter as the dense ones.
Thank you so much, AJ! I sincerely appreciate your generosity! Please let me know if you have any dishes you'd like to see! I promise I'll put them on my list! Thanks again and I hope you have a wonderful day!
A great place to get Chinese Hot mustard is the drawer where you throw all those extra packets of condiments from takeaways, instead of going to the Asian market to buy 2 tsp of mustard sauce.
I hesitated to watch, but I’, REALLY glad I did. You’re a terrific teacher, and your descriptions of what I want to buy, whether to make into something else or use as is, was so clear that I understand it well enough to go out and shop for the right stuff. Thank you so much.
Dude I love u ur legit and I love u. You should break down chipotle because it also makes a good good meal prep for us cheapos been saving a bunch of money batching the lo mein
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Wanna learn how to make P.F. Chang’s Spicy Chicken? Check out this video: ruclips.net/video/YagdPXpTWP4/видео.html
Love your work! These recipes are fantastic
Your videos are amazing
can you make these vegitarian?
PF Changs has gone so downhill with the penny pinching changes - it’s no longer the same restaurant. Total trash
They are delicious! Can’t wait to try yours!!
As a former employee, yes this is pretty much correct. I think we used a lot more mushrooms though. The lettuce method is accurate, we chilled them in the sink as soon as we got a delivery, and would store them in the walk-in after cutting them. I don't think I cut it in quarters though, I think I just cut the head in half and peeled away the layers from there. We also used fresh chicken and minced it, the chicken wasn't ground. We sent it through a machine called a buffalo chopper, along with the mushroom and water chestnuts.
Great information! Thank you!
@chadd990 Do they velvet the chicken or pre cook it? I saw in other PF Chang demo on cooking session and the chicken looks pre cook.
@@gchow6009 For this, I wouldn’t know, I only did cold prep in the back of the house, and they would have cooked or velveted the chicken up front with the stoves (the stoves were in plain view of customers, bar style). All I can tell you is that the chicken wasn’t raw. Maybe, it’s been so long, Obama was still president.
@@gchow6009 The chicken is precooked in large batches, cooled, then mixed with the mushrooms and water chestnuts, and stored until cold. Next, this mix is preportioned by weight and stored in bags until needed. The chicken is not velveted in any way, just cooked in a wok and poured onto trays until cool enough to mix with other ingredients.
One other thing. Changs did not use rehydrated garlic for many recipes, but ground container upon container of fresh cloves daily. Rehydrating seems like a good idea though, and perhaps they do that now. They do use Michiu rice wine for their different sauces, but when they would run out, they'd grab the box of sake we use at the bar for hot sake, Geikkeikan, and use that instead. I do like how you consolidated with the correct ingredients for what you call the "umami" sauce, but the base is actually a brown sauce that they use for most of their recipes, adding different recipe ingredients to each dish as they make it. Worked there for 17 years.
Jason I love that you actually show us the ingredients in the supermarket shelves. Trying to sort through the huge variety of sauces, jars, and containers in the Asian stores is a mission and you have simplified that for us. Great video. Thank you!
Your channel is truly a masterclass in cooking instructional videos
Yes, I agree with you!!!...🦋
Completely agree as well!
I can’t find any fresh water chestnuts in Asian market. So I substitute it with jicama . Which works perfect . Except jicama is a much more convenient vege to prepare that I used double the portion.
The umami sauce recipe alone will open up so many new cooking options for me. Thanks Jason.
I feel like I learn more about cooking watching your videos than any other. Always well researched and explained.
this channel is underrated. please keep posting! the way you explain everything is amazing.
The addition of the vinegar will stop the mustard from increasing in heat. Same for when making ground horseradish from scratch.
Excellent video and recipe. We'll try this soon.
Good to know!
Often when listening to other recipe guides you feel as though you have been waterboarded for 30 minutes in order to discover the hidden 10 minutes of useful information. Thank you for the great recipes, clear instruction, explanation of ingredients, possible substitutes and also valuing the time of your audience. Jason Farmer, making the RUclips universe better one meal at a time.
Love that you gave recommended brands for the ingredients. Bravo!!
Cannot believe how spot on this recipe is. Blown away. Added 0.5 tsp of both white and black pepper, 1/2 Serrano, 1/4 tsp ginger powder, and 1tsp of Turbinado sugar to the umami sauce for sweet and heat.
Wow. What an EXCELLENT video. So thorough and to the point. This is my 1st time viewing your content.
I recently participated in a fundraiser that was hosted by our local Cancer society. My homegirl from work said "OHHH!!! Theyre catering PF Chang!! Lets GO!!!" (Bear in mind, I had never had their food before, so I didnt understand the fuss.)
Being clinic staff, we had to be there early, _and that was a good thing_ lol. We munched several (ahem.. like 10) lettuce wraps and schmoozed with the other staff before heading to the main floor. They were delicious!! I was so impressed with the flavor!! I wanted to go to the resturant personally, but soon changed my mind.. (I didnt feel like making the 45minute drive..)
No problem!! Jason to the rescue!!
What an extensive tutorial!! I will be giving this a try soon, and see if they taste like the ones I remember!!
Thanks again!! Your content is excellent. Subscribed!!!
Thank you for showing exactly what to get at the Asian Market!!
Oftentimes I have a list of things to get, but have no idea either what they really are or what brand to get.
So helpful!! ❤️
I don't know if this was different than normal, but I was really appreciating the breaks to showcase special ingredients between components of this recipe. About my only suggestion at this point would be timestamping each of the components for easy reference. Very well done.
while you have all these components together you could jump over to Thai and hit some of the highlights there; plenty of people have no idea how to Pad Thai and always order it take-out despite being relatively easy to make. If you wanted to stay with PF Changs you could look at their soups and hit Hot and Sour or since you mentioned it the potstickers. Edit: wife just put in a request for the Ma Po Tofu and it would be a good opportunity to showcase Tofu prep.
For sure! I love Thai food and I'll definitely do a Thai series in the future!
This is my mom’s favorite PF Chang’s dish, she was so excited to hear you were making a vid on it. I can’t wait to make this for her, thank you!
tell your mom I say what's up! :)
absolutely genius. Your videos are unlike anyone else's when it comes to copycat recipes. Thank you!!!
Thank you, Shari! I sincerely appreciate you!
I made this and it was AMAZING!!! My husband didn't even like the PF Changs ones back when they were good, but this he LOVED!!!!
This is the most thorough and easiest instructions cooking videos ever! Thank you.
You are 100% better than the original dish: PF Changs has turned into a disgraceful experience all the time! Your recipe is long, way too many ingredients but the result is unbelievably good! You stress out all the important process to ensure a great result and for that I’m extremely grateful for the generosity and patience on your end!
Agreed! PF changes was great way back in ‘05-08 🥴🤪🤢💜
Can’t wait to try this recipe!!!
Fran…. Thank you for your comment as someone who’s experienced P.F. Chang’s and their changes. 👍
@clancycreations So true! It was so good back in the day. We went back a few weeks ago just to see if it had gotten any better than it was a few years back. NOPE! Expensive and awful!
I haven't tried this recipe yet, but I KNOW it will be 150% better!
I agree. Recipe changes due to the company's fast growth eliminated many fresh ingredients. It KILLED me to watch him pour the water off the rehydrated shitakes, because that used to be what they used as a base for most of their vegetarian sauces. I started in 2003 and they used to also make fresh chicken stock for their soup broth and recipes the old fashioned way by simmering whole chickens and vegetables for hours. Everything comes in powdered form now, fresh from the commissary.
UGH!!! @@kathydoby3440
Thank you so much for this recipe! I think the mushrooms and mushroom-enhanced dark soy make a HUGE difference.
I love lettuce wraps, but I've found when ordering them out, they can be just a bit too greasy for my taste.
Too much grease makes my tummy hurt, and to me, this is the perfect example of a recipe you can slightly alter at home to better fit your personal preferences.
Always appreciate you showing the products you use, Mr. Farmer! 🎉
Makes it so much easier to spot when you shop!
Absolutely spot-on recipe! We had this last week for dinner and it was just how we remembered when we worked for them!
The rehydrated garlic technique is being used tonight in our chicken enchiladas - you've converted us to this garlic completely!
Nice! I’m glad y’all enjoyed it!
I made this for my mom for Mother's Day and it was seriously awesome, especially since we used to have a P.F. Chang's nearby that closed down years ago and we were left wanting for more. Thanks for this awesome recipe man! My mom loved it.
That's awesome you did that for your mother! I'm glad y'all enjoyed the recipe! Tell your mom I say what's up!
Thank you so much, I used to go to PF Chang’s all the time when I was kid (my family did not like trying new foods) and we always got this as an appetizer. I’ve used your fried rice recipe which was 10/10 so I’ll be doing this later today
Another banger from Jason! I always watch bc everything is so thought out and informative.
Seriously, what a great video. I made these and the Mongolian beef, and it blew the family away. I'm back rewatching tonight because they've asked for it tomorrow night!
I cook every recipe you give. And I think so far you are the best where I understand it and where it tastes best
Thank you! :)
Hi Jason, thank you for your concise and precise instructions! This is the first time I’ve seen your channel, but it was an instant subscribe. Carry on the great work, peas and lovage from New Zealand! Also just edited my comment to add that the fact that you’ve described the steps so well means that I can easily run with your recipes and transpose them for a vegan/vegetarian audience at will! My sincere appreciation!
Thank you! And hello from Texas!
Thanks Jason! Love your detailed recipes and I’m going to make this one this weekend. Can’t get enough of your awesome videos!!😊
When I saw this new Jason Farmer reveal /PF Chang's recipe I knew this was going to be great! Looking forward to making it. Thank you!
I'm completely obsessed with your channel! I get so hungry watching these dishes, and THEY'RE ALL MY FAVES!!! Thank you Jason! Love your work, you're very inspiring! You make me wanna cook them ALL! And well........I have so far! Your recipes are top notch and 100% accurate!
I prepared this for my wife, and it was spot on. Thank you so much. My wife loves this recipe. Looking forward to you teaching us how to make P.F. Changs Kung Pao Chicken. God Bless
That's great, Andy! I'm glad you all enjoyed the lettuce wraps!
These lettuce wraps were the only thing I had at PF Changs that I really enjoyed. I haven't had them in probably 20 years ❤
Just made it, tastes delicious, for anyone trying to make it here's a simplified instructions I made that helped simplify the order for me and made things a lot faster. doesn't inc the dipping sauces:
Ingredients
• Lettuce
• Scallion white
• 20g Shitake mushrooms reconstituted, diced
• 22g Water chestnut chopped (or crunchy veg like celery)
• Dried garlic reconstituted in shitake water
• 226g Ground meat
• Vermicelli
• Umami sauce
○ 12.5g sugar
○ 0.6g white pepper 1/4tsp
○ 15g Michiu/Shaoxing wine
○ 10g Dark mushroom soy sauce
○ 19g oyster sauce
• Sesame oil
• Oil
Recipe
1. Mise en place
○ Reconstitute shitake- boiling water ~30mins
○ Prep lettuce
○ Make umami sauce
○ Reconstitute garlic
○ Cut scallion
○ Dice veg and shitake
2. Cut up vermicelli, deep fry in smoking hot oil(180-232°) till puffy(3-5s)
3. Heat pan w oil, add meat, add veg/shitake 2-3mins before done, cool down
4. Heat pan w oil, add garlic(dont brown), add scallion and meat mix, cook till heated through, add umami sauce, stir till absorbed(30-45s), add sesame oil
Quick way(3&4): Heat pan, add oil, add scallion, garlic and meat, add veg/shitake 2-3mins before done, then add umami sauce, then sesame oil
Thank you! Great work!
We will always support you no matter what. Keep working hard as always.
Thank you! :)
Just found this site and it’s fantastic! PF Chang lettuce wraps and Magnolian beef are a staple whenever we go…along with the dumplings. Their sauces are delicious and now I know how to make them. Can’t wait to watch your other videos! Thank you!
Hi Jason, so glad I clicked to watch your recipe . If anyone explain every recipe on RUclips the way you do, we will no longer dine anymore in restaurants.
Not only we will save a lot, but we will definitely become professional in our kitchen at no time.. It's also one of my favorite P.F Chang's dish and the Hot and Sour Soup.
You have no idea how much I did learn just from this video about all the ingredients, thanks to you.
Congratulation, you have just gained another new subscriber. Best of luck, see you for more.
So I have craved their lettuce wraps ever since I had them 12 years ago! About a year ago I discovered that they actually sell the umami sauce prepackaged in the store with the recipe for the remainder of the wraps on the back label. I’ve made them several times! I like to use a nice fresh bibbed lettuce and add shredded carrots, yum! I wasn’t ever sure how to make the rice noodles, so thank you so much for that! Our wraps will be perfect now 🥰
I love all the details you provided. Where you can find things in the store, how you can substitute, your recommendations, etc
Thank you!
Very well explained. Showing the actual ingredients and brands used are extremely helpful and useful. Thanks for sharing.
The most informative cooking video I've watched to date.
YAY! Another amazing video from you! You're the Best! Always look forward to these!
I have made this for myself and a few friends and they all loved it!! thank you for sharing the recipe with us!!!
Love the explanation of ingredients in a way for viewer to easily follow
Thanks for your support
I prep large batches of the chicken and freeze in single recipe size servings. It’s a nice treat when you’re too tired to cook or get unexpected guests for sundowners
Haven't subscribed to a Cooking Channel in a while thank you for explaining the differences between each gradient and the choices that we have I appreciate that a lot going to make these soon
Thank you for the kind words! I hope you enjoy the recipe!
I remember eating this a lot as a kid, my mom used to love this lol
This is great! I hate driving all the way to the restaurant to get “not as great as I remember” food! Thank you soooo much for this recipe! Reviews later!
1:24 I found this today at a specialty Chinese grocery near me and I’m so excited to make this recipe tomorrow. Thanks for sharing and making it easy to follow.
Made this, taste like the legit thing or even better (use better and fresher ingredients and not in a rush). Incredibly easy recipe to do and was one of the fastest meals to make as well- or you can make separate components at different times. This works wonderful to make in a larger batch and portion it out for weekly lunches since its so versatile (put the meat in taco's, lettuce wrap, rice paper rolls, noodles...). The recipes I try from you are always a smashing success.
I'm glad you like it!
your videos have changed my family’s life. thank you! do you know what is substituted for the vegetarian version by chance?
You are seriously changing the way I cook and I love it.
Thank you for sharing this perfectly timed video! I already had plans to make lettuce wraps tomorrow, so now I’m definitely going to try making the special sauce with them.
I don't eat at PF Chang's but I do love your videos 🤩
I've been waiting for this one. Top notch, like always. Thanks so much for your detailed efforts.
Thank you for the video it makes you think of the littlest or fewest ingredients can change the overall profile of the dish 👍🏻
Thank you for your amazing content! Can't wait to try this one.
Thank you so much! I sincerely appreciate your generosity!
Also, I remember you asking about P.F. Chang's garlic noodles a couple weeks ago. I've been unable to find the recipe from any of my sources because they stopped making it a while ago. But someone pointed me to a website online and said they think this is it. If you go to my 'about me' page - shoot me an e-mail and I'll send you the link!
This is the best recipe for this dish I’ve ever seen
Thank you so much for your post!! My husband loved the dish!!
I'm glad you all liked it! Please tell your husband I say hello!
The lettuce wraps, and salt and pepper shrimps are my favs from PF Changs😋
love all the info you gave from buying the items to making it ! Can’t wait to get my ingredients 😍
One of my favorites and you took the time and was so detailed. Loved the video and now I feel confident I can recreate. Thank you!
You are amazing my dear! Thank you! A lot of work went into this and I appreciate it. Can't wait to find a decent Asian grocery to get all the right ingredients and give it a go.
Made this tonight and it was AMAZING! Great work!
Hi Jason!!! This meal looks super delicious. Im going to have to give your recipe a try...YUMS!!! I see they sell frozen foods also. I'm sure yours is 100% better...Thanks for this... Like I have said before,the Garlic Tip is my favorite tip!!!Great Video!!!...🦋
Just found you! I love your detailed teachings! So important for a newbie like me. So appreciated! I’ll be following you a lot! Thank you!!!
Super excellent video as per usual Jason!
Thank you, brother! Great to see you!!
I like the details you share to shop for ingredients. That is important n is the secret for success.
This was a great tutorial. Thank you very much for sharing it. I will try it. And I hope you continue to share other recipes from the restaurant. I would love to know how you came by them.
This is the best video I have seen yet. I am so grateful for you
Mushroom flavored dark soy sauce and oyster sauce are LITERALLY the secret umami bomb I have been adding to all my home made stir fry's at home that blow my friends and family away every single time, STOP SPILLING MY SECRETS JASON! *cries in corner* but your recipes are also the best okay thanks byeeee
I’ve been waiting for this one, thank you!
Thank you! This is the best I’ve seen so far.
Thank u for showing EXACT brands of ingredients!
Remarkedly well done instruction video, excellent job.
Thank you!
Thank for your break down and details for every dish. Thanks to your channel I started cooking Asian dishes! How about doing break down of Hot and sour soup? I would love to make it at home. Thanks again.
Hello, loved this video, tried it and i kid you not it tastes EXACTLY like the pf Changs version, i think the secret was the umami sauce, you should definitely do the shrimp dumplings next if possible, those are my favorite dumplings ever.
I'm glad you enjoyed it! I'll put the shrimp dumplings on my list of dishes to investigate!
this is awesome! I have been looking to copy their wraps- and make them vegan- I'm excited to make this !! thank you for such a detailed explanation as well !
master class recipe - Thank you kindly for sharing - Brilliant
Went to P.F. Changs and I cannot express how mediocre and overpriced it was. Id much rather patron a mom and pop establishment or make my own. Thank you for sticking it to them!
So true.
That's the entire industry. Everything is overpriced to shit and the quality is worse and worse as the years go by
They were fantastic years ago. Unfortunately Covid basically gutted the quality of PF Changs. I’ve sworn to never return :(
it used to be VERY good and good quality in the 00’s - about 10-12 years ago they moved down market and the quality massively decreased (while the prices stayed high)
I had not been to a PF Chang’s in years . A friend & I went around Christmas, it was EMPTY. The menu selections shrank drastically & the “dinner for 2,4, etc” options were gone. Portions were tiny and tasted awful. Won’t be going back, ever.
Thank you so much! Is there any way you can make a video for just the potsticker sauce?
Thank you for watching! I believe the potsticker sauce is the same as the special sauce in this video, minus the mustard. I'd have to look at my notes. But I think that is correct.
This is excellent! Thank you! I have wanted to make different Asian dishes. You are telling us exactly what to use and how much. I have now subscribed to your channel.❤
Jason, appreciate all the detailed information !
Sure wished you’d make a video about PF Chang’s Szechuan Ckicken or Shrimp. It’s completely different than other Szechuan sauces.
1T : oyster, dark soy sauce, sugar,rice wine, white pepper. Special sauce: Chinese hot mustard, chili garlic sauce, rice vinegar,low sodium soy sauce, sugar.
Legendary...lol...from a chinese household, this was made when mom dont have enough time or cant think of anything, so put something together quick thats a mix of eastern and western food
Thank you so much for the high quality recipe and new things to learnnnn
Loved your demo. Can’t wait to make this!
Wow! This video is awesome! It's my first time on your channel. I think you may be keeping me very busy watching, shopping and cooking!
welcome! nice to meet you and thanks for watching!
@@farmageddon Yes, you are incredible!
Thank you Jason, I have been waiting for this video. 👍😃
Quick extra trip for lettuce. Choose the biggest head of lettuce that is the lightest and you get more separated pieces of lettuce that have better flavour color and not as bitter as the dense ones.
As always, thanks for making these amazing cooking videos. they are perfect
Thank you! :)
GOD, I LOVE THIS GUY!!! Dude, you are a HERO in my house for your precision recipes! 🫵🤟💪🤘🤘😄 This is my wife’s favorite Asian dish.
Thank you so much, AJ! I sincerely appreciate your generosity!
Please let me know if you have any dishes you'd like to see! I promise I'll put them on my list!
Thanks again and I hope you have a wonderful day!
loving this channel...all the videos are so informative!
A great place to get Chinese Hot mustard is the drawer where you throw all those extra packets of condiments from takeaways, instead of going to the Asian market to buy 2 tsp of mustard sauce.
Hey Jason Farmer!, I hope you had a great Christmas, and best wishes for the New Year!! 🎉🎉
I hesitated to watch, but I’, REALLY glad I did. You’re a terrific teacher, and your descriptions of what I want to buy, whether to make into something else or use as is, was so clear that I understand it well enough to go out and shop for the right stuff. Thank you so much.
Thank you! I'm glad you enjoyed the video!
Oh hells yeah, I was craving this JUST yesterday.
Dude I love u ur legit and I love u. You should break down chipotle because it also makes a good good meal prep for us cheapos been saving a bunch of money batching the lo mein
Your instructions are wonderful thank you!
I am grateful for this video. Thank you
Jason.... The Asian Cuisine Assassin strikes again! I'm off to the super market kids.