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.
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.
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.
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!!!
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.
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!! ❤️
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!
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
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.
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.
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.
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!
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!
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!
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
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!
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!
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 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.
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.
Thank you so much! I sincerely appreciate your generosity! Please let me know if you'd like to see any recipes. I promise I'll put them on my list of dishes to investigate! I hope you have a wonderful evening!
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
Thank you, Alvin! I sincerely appreciate your generosity! The next time I go to Yard House I'll order the poke nachos! We'll see if we can reverse-engineer them for you! Thanks again!
Thank you so much, Lisa! I sincerely appreciate your generosity. If there are any recipes you'd like to see, please let me know. I promise I'll put them on my list of dishes to investigate. Thanks again! I hope you have a wonderful day.
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
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.
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 🥰
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.
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!
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.
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.
Fantastic video! Question! I just brought home an order of PFC lettuce wraps to eat later. Mine came with both the umami sauce AND a peanutty-type sauce, which always accompanies the lettuce wraps. WHAT IS THE RECIPE for this sauce, please? (I spilled mine so no longer have it, boo-hoo, but I would like the recipe for future use as I plan on making this recipe ALL the time. It’s my favorite!) Thank you! ps….I noticed they removed the Singapore Street Noodles from the menu and I am crushed. That & the lettuce cups were my go-to’s & the only thing I loved about PFC. If you have a recipe for SSNs, I would love to see it! 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
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.
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.
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 !
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.
Thank you so much, Rachel! I sincerely appreciate your generosity! If there are any recipes you'd like to see, please let me know. I promise I'll put them on my list of dishes to investigate! I hope you have a wonderful day! :)
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.❤
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
Do you know, or can you deconstruct, what goes into the "Chinese sausage" one can buy at the grocery store? It's tinted red, sold raw, and is rather sweet. I assumed it would be easy to look up a recipe when my husband and I wanted to make some, but I could barely find it mentioned on the internet, let alone finding a recipe. I think it ended up being called "Chinese brand links". I would love to be able to make some, but I'm not sure where to start and wondered whether you had any experience with it. Thank you for putting all of the research and testing into perfecting a recipe.
Typically vegetable oil. Although I sometimes use avocado oil if I have it. Any neutral oil works: vegetable, canola, peanut, avocado, etc. Just nothing with a flavor like olive oil.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
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.
this channel is underrated. please keep posting! the way you explain everything is amazing.
The umami sauce recipe alone will open up so many new cooking options for me. Thanks Jason.
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
Love that you gave recommended brands for the ingredients. Bravo!!
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!
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!!!
I feel like I learn more about cooking watching your videos than any other. Always well researched and explained.
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.
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!! ❤️
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!
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!
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.
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!
absolutely genius. Your videos are unlike anyone else's when it comes to copycat recipes. Thank you!!!
Thank you, Shari! I sincerely appreciate you!
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! :)
This is the most thorough and easiest instructions cooking videos ever! Thank you.
Another banger from Jason! I always watch bc everything is so thought out and informative.
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 love all the details you provided. Where you can find things in the store, how you can substitute, your recommendations, etc
Thank you!
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! :)
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!
Thanks Jason! Love your detailed recipes and I’m going to make this one this weekend. Can’t get enough of your awesome videos!!😊
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!
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!
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!
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!
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!
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
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!
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 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!!!!
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!
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.
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.
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.
So thorough, thank you!
Thank you so much! I sincerely appreciate your generosity!
Please let me know if you'd like to see any recipes. I promise I'll put them on my list of dishes to investigate!
I hope you have a wonderful evening!
Super excellent video as per usual Jason!
Thank you, brother! Great to see you!!
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!
I have made this for myself and a few friends and they all loved it!! thank you for sharing the recipe with us!!!
Thank you for your thorough recipe! Can ya add Yard House's Poke Nachos on the list? 😃
Thank you, Alvin! I sincerely appreciate your generosity!
The next time I go to Yard House I'll order the poke nachos! We'll see if we can reverse-engineer them for you!
Thanks again!
Love the explanation of ingredients in a way for viewer to easily follow
Thanks!
Thank you so much, Lisa! I sincerely appreciate your generosity.
If there are any recipes you'd like to see, please let me know. I promise I'll put them on my list of dishes to investigate.
Thanks again! I hope you have a wonderful day.
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
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!
YAY! Another amazing video from you! You're the Best! Always look forward to these!
Thanks for your support
We will always support you no matter what. Keep working hard as always.
Thank you! :)
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!
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've been waiting for this one. Top notch, like always. Thanks so much for your detailed efforts.
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 🥰
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 ❤
your videos have changed my family’s life. thank you! do you know what is substituted for the vegetarian version by chance?
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.
Great Video!
Thank you, brother! Great to see you!
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!
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.
I don't eat at PF Chang's but I do love your videos 🤩
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.
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!
*Great Channel JASON!!!*
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!!!
Remarkedly well done instruction video, excellent job.
Thank you!
Fantastic video!
Question!
I just brought home an order of PFC lettuce wraps to eat later.
Mine came with both the umami sauce AND a peanutty-type sauce, which always accompanies the lettuce wraps.
WHAT IS THE RECIPE for this sauce, please?
(I spilled mine so no longer have it, boo-hoo, but I would like the recipe for future use as I plan on making this recipe ALL the time. It’s my favorite!)
Thank you!
ps….I noticed they removed the Singapore Street Noodles from the menu and I am crushed. That & the lettuce cups were my go-to’s & the only thing I loved about PFC. If you have a recipe for SSNs, I would love to see it!
Thank you so much!
Made this tonight and it was AMAZING! Great work!
The lettuce wraps, and salt and pepper shrimps are my favs from PF Changs😋
I like the details you share to shop for ingredients. That is important n is the secret for success.
Thank you for the video it makes you think of the littlest or fewest ingredients can change the overall profile of the dish 👍🏻
Would the chicken filling freeze well? If so, it would be such a yummy and quick dinner!
Thank you! This is the best I’ve seen so far.
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
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.
love all the info you gave from buying the items to making it ! Can’t wait to get my ingredients 😍
This is the best recipe for this dish I’ve ever seen
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.
This is the best video I have seen yet. I am so grateful for you
master class recipe - Thank you kindly for sharing - Brilliant
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 !
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!
Please do the recipe for pf chang lo mein thank you!:)
Thanks Jason! I've made many of your recipes and they always come out perfectly. Your hard work is very much appreciated. 🥡❤
Thank you so much, Rachel! I sincerely appreciate your generosity!
If there are any recipes you'd like to see, please let me know. I promise I'll put them on my list of dishes to investigate!
I hope you have a wonderful day! :)
As always, thanks for making these amazing cooking videos. they are perfect
Thank you! :)
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.❤
I’ve been waiting for this one, thank you!
Thank you so much for the high quality recipe and new things to learnnnn
loving this channel...all the videos are so informative!
Now they serve Chicken Lettuce wraps in the Romaine Lettuce! I liked it!
gonna be a good Saturday morning once again :D any chance you could tell us the secrets about how Chinese takeout restaurants make their chili oil?
Yeah, I'll definitely do a chili oil video in the future. The one in this video is pretty good too!
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
Do you know, or can you deconstruct, what goes into the "Chinese sausage" one can buy at the grocery store? It's tinted red, sold raw, and is rather sweet. I assumed it would be easy to look up a recipe when my husband and I wanted to make some, but I could barely find it mentioned on the internet, let alone finding a recipe. I think it ended up being called "Chinese brand links". I would love to be able to make some, but I'm not sure where to start and wondered whether you had any experience with it. Thank you for putting all of the research and testing into perfecting a recipe.
Can you figure out the recipe for the spicy chicken soup they used to have?! I loved that
Great vid again!! Love the explanations of the ingredients
Thank u for showing EXACT brands of ingredients!
Which neutral oil are you adding to the pan?
Typically vegetable oil. Although I sometimes use avocado oil if I have it. Any neutral oil works: vegetable, canola, peanut, avocado, etc. Just nothing with a flavor like olive oil.
Loved your demo. Can’t wait to make this!