Spice Up Your Holidays: Recreating the P.F. Chang’s Holiday Menu at Home
The holiday season is a time for warmth, joy, and, of course, delicious food! While traditional holiday fare is comforting, sometimes you crave something a little more exotic and exciting. This year, why not spice things up by recreating some of the most popular dishes from the P.F. Chang’s holiday menu right in your own kitchen? This guide will walk you through step-by-step instructions for preparing flavorful appetizers, entrees, and even a decadent dessert inspired by P.F. Chang’s, ensuring a memorable and unique holiday feast.
## Why Choose a P.F. Chang’s Inspired Holiday Menu?
There are several reasons why incorporating P.F. Chang’s flavors into your holiday celebration is a fantastic idea:
* **A Break from Tradition:** Tired of the same old turkey and stuffing? P.F. Chang’s offers a refreshing departure from traditional holiday meals, offering a vibrant and flavorful alternative.
* **Crowd-Pleasing Flavors:** P.F. Chang’s is known for its universally appealing Asian-inspired cuisine. The dishes are typically balanced with sweet, savory, and spicy elements, making them a hit with a wide range of palates.
* **Impressive Yet Approachable:** While the dishes may seem complex, many of the core recipes are surprisingly easy to adapt and recreate at home with readily available ingredients.
* **Dietary Considerations:** P.F. Chang’s offers a variety of options that can be easily adapted to accommodate dietary restrictions, such as gluten-free, vegetarian, and vegan diets. This makes it easier to cater to diverse guest needs.
## Planning Your P.F. Chang’s Holiday Menu
Before diving into the recipes, it’s important to plan your menu carefully. Consider the number of guests you’ll be hosting, their dietary preferences, and your own comfort level in the kitchen. Here’s a suggested menu outline to get you started:
* **Appetizers:**
* Dynamite Shrimp
* Vegetable Spring Rolls
* Chicken Lettuce Wraps
* **Soup (Optional):**
* Wonton Soup
* Egg Drop Soup
* **Entrees:**
* Mongolian Beef
* Orange Chicken
* Kung Pao Chicken
* Vegetable Lo Mein
* **Sides:**
* Fried Rice (Chicken, Vegetable, or Combination)
* Steamed Brown or White Rice
* **Dessert:**
* The Great Wall of Chocolate
## Recipes to Recreate Your P.F. Chang’s Holiday Menu
Now, let’s get cooking! Here are detailed recipes for recreating some of the most beloved P.F. Chang’s dishes, perfect for your holiday feast.
### 1. Dynamite Shrimp
This appetizer is a P.F. Chang’s staple, known for its creamy, spicy, and slightly sweet sauce. It’s a guaranteed crowd-pleaser.
**Ingredients:**
* 1 pound large shrimp, peeled and deveined
* 1/2 cup cornstarch
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 egg, lightly beaten
* 1/4 cup water
* Vegetable oil, for frying
**Dynamite Sauce:**
* 1/2 cup mayonnaise
* 2 tablespoons sriracha (adjust to your spice preference)
* 1 tablespoon sweet chili sauce
* 1 teaspoon rice vinegar
* 1/2 teaspoon sesame oil
* 1/4 teaspoon garlic powder
* 1 tablespoon finely chopped green onions, for garnish
**Instructions:**
1. **Prepare the Shrimp:** In a medium bowl, combine cornstarch, flour, salt, and pepper. In another bowl, whisk together the egg and water.
2. **Coat the Shrimp:** Dip each shrimp into the egg mixture, then dredge it in the cornstarch mixture, ensuring it’s fully coated. Shake off any excess.
3. **Fry the Shrimp:** Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the shrimp in batches, being careful not to overcrowd the pan.
4. **Cook the Shrimp:** Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
5. **Make the Dynamite Sauce:** In a small bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, rice vinegar, sesame oil, and garlic powder until smooth.
6. **Combine and Serve:** Place the fried shrimp in a large bowl and pour the dynamite sauce over them. Toss gently to coat evenly.
7. **Garnish:** Sprinkle with chopped green onions and serve immediately.
**Tips for Dynamite Shrimp Success:**
* **Don’t Overcrowd the Pan:** Frying the shrimp in batches ensures they cook evenly and get crispy.
* **Adjust the Spice Level:** The amount of sriracha can be adjusted to suit your spice preference. Start with a smaller amount and add more as needed.
* **Serve Immediately:** Dynamite Shrimp is best served immediately while the shrimp is still crispy.
### 2. Chicken Lettuce Wraps
Another P.F. Chang’s classic, these lettuce wraps are light, flavorful, and perfect as an appetizer or a light meal.
**Ingredients:**
* 1 pound ground chicken
* 1 tablespoon vegetable oil
* 1/2 cup water chestnuts, finely chopped
* 1/2 cup bamboo shoots, finely chopped
* 1/4 cup green onions, thinly sliced
* 2 cloves garlic, minced
* 1 tablespoon ginger, minced
* 1/4 cup soy sauce
* 2 tablespoons hoisin sauce
* 1 tablespoon rice vinegar
* 1 teaspoon sesame oil
* 1/2 teaspoon sugar
* 1/4 teaspoon red pepper flakes (optional)
* 1 head of lettuce (butter or romaine), separated into leaves
**Garnish (Optional):**
* Toasted sesame seeds
* Crispy rice noodles
**Instructions:**
1. **Cook the Chicken:** Heat vegetable oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned.
2. **Add Vegetables:** Add the water chestnuts, bamboo shoots, green onions, garlic, and ginger to the skillet. Cook for 2-3 minutes, or until fragrant.
3. **Make the Sauce:** In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, sugar, and red pepper flakes (if using).
4. **Combine and Simmer:** Pour the sauce over the chicken mixture and bring to a simmer. Cook for 5-7 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
5. **Serve:** Spoon the chicken mixture into the lettuce leaves. Garnish with toasted sesame seeds and crispy rice noodles, if desired.
**Tips for Perfect Chicken Lettuce Wraps:**
* **Use Lean Ground Chicken:** This will prevent the lettuce wraps from being too greasy.
* **Finely Chop the Vegetables:** This ensures that the vegetables cook evenly and blend well with the chicken.
* **Adjust the Sauce to Your Taste:** The amount of soy sauce, hoisin sauce, and red pepper flakes can be adjusted to suit your preference.
* **Serve Immediately:** The lettuce wraps are best served immediately to prevent the lettuce from wilting.
### 3. Mongolian Beef
Tender slices of beef coated in a sweet and savory sauce, Mongolian Beef is a beloved P.F. Chang’s entree.
**Ingredients:**
* 1 pound flank steak, thinly sliced against the grain
* 1/2 cup cornstarch
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup vegetable oil
* 2 cloves garlic, minced
* 1 tablespoon ginger, minced
* 1/2 cup water
* 1/2 cup soy sauce
* 1/4 cup brown sugar
* 2 tablespoons hoisin sauce
* 1 tablespoon rice vinegar
* 1 teaspoon sesame oil
* 1/4 cup green onions, thinly sliced, for garnish
**Instructions:**
1. **Prepare the Beef:** In a medium bowl, combine cornstarch, salt, and pepper. Add the sliced beef and toss to coat evenly.
2. **Sear the Beef:** Heat vegetable oil in a large skillet or wok over high heat. Add the beef in batches, being careful not to overcrowd the pan.
3. **Cook the Beef:** Sear the beef for 1-2 minutes per side, or until browned. Remove the beef from the skillet and set aside.
4. **Sauté Aromatics:** Add the garlic and ginger to the skillet and cook for 30 seconds, or until fragrant.
5. **Make the Sauce:** In a small bowl, whisk together the water, soy sauce, brown sugar, hoisin sauce, rice vinegar, and sesame oil.
6. **Combine and Simmer:** Pour the sauce into the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly.
7. **Add the Beef:** Return the beef to the skillet and toss to coat evenly with the sauce.
8. **Serve:** Serve immediately over rice, garnished with green onions.
**Tips for Tender Mongolian Beef:**
* **Slice Against the Grain:** This helps to tenderize the beef and make it easier to chew.
* **Don’t Overcook the Beef:** Overcooked beef will be tough and dry. Sear it quickly over high heat to keep it tender.
* **Adjust the Sweetness:** The amount of brown sugar can be adjusted to suit your preference.
* **Serve Immediately:** Mongolian Beef is best served immediately while the beef is still hot and the sauce is glossy.
### 4. Orange Chicken
Crispy chicken tossed in a tangy and sweet orange sauce, Orange Chicken is a classic Chinese-American dish that’s always a hit.
**Ingredients:**
* 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
* 1/2 cup cornstarch
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 egg, lightly beaten
* 1/4 cup water
* Vegetable oil, for frying
**Orange Sauce:**
* 1/2 cup orange juice
* 1/4 cup soy sauce
* 1/4 cup brown sugar
* 2 tablespoons rice vinegar
* 1 tablespoon orange zest
* 1 tablespoon cornstarch
* 1 tablespoon water
* 1/2 teaspoon red pepper flakes (optional)
* 1 tablespoon vegetable oil
* 2 cloves garlic, minced
* 1 teaspoon ginger, minced
**Garnish (Optional):**
* Sesame seeds
* Green onions, thinly sliced
**Instructions:**
1. **Prepare the Chicken:** In a medium bowl, combine cornstarch, flour, salt, and pepper. In another bowl, whisk together the egg and water.
2. **Coat the Chicken:** Dip each chicken piece into the egg mixture, then dredge it in the cornstarch mixture, ensuring it’s fully coated. Shake off any excess.
3. **Fry the Chicken:** Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the chicken in batches, being careful not to overcrowd the pan.
4. **Cook the Chicken:** Fry for 5-7 minutes, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
5. **Make the Orange Sauce:** In a small bowl, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, orange zest, cornstarch, water, and red pepper flakes (if using).
6. **Sauté Aromatics:** Heat vegetable oil in a separate skillet over medium heat. Add the garlic and ginger and cook for 30 seconds, or until fragrant.
7. **Combine and Simmer:** Pour the orange sauce into the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly.
8. **Add the Chicken:** Add the fried chicken to the skillet and toss to coat evenly with the sauce.
9. **Serve:** Serve immediately over rice, garnished with sesame seeds and green onions, if desired.
**Tips for Crispy Orange Chicken:**
* **Use Chicken Thighs:** Chicken thighs stay moist and tender during frying, while chicken breasts can become dry.
* **Double Fry the Chicken:** For extra crispy chicken, fry it once, let it cool slightly, then fry it again for a shorter period.
* **Don’t Overcrowd the Pan:** This will lower the oil temperature and result in soggy chicken.
* **Serve Immediately:** Orange Chicken is best served immediately while the chicken is still crispy.
### 5. Vegetable Lo Mein
A simple yet satisfying noodle dish, Vegetable Lo Mein is a great vegetarian option and a perfect side dish.
**Ingredients:**
* 1 pound lo mein noodles
* 1 tablespoon vegetable oil
* 1 cup broccoli florets
* 1 cup sliced carrots
* 1 cup sliced bell peppers (any color)
* 1 cup sliced mushrooms
* 1/2 cup sliced onions
* 2 cloves garlic, minced
* 1 tablespoon ginger, minced
* 1/4 cup soy sauce
* 2 tablespoons oyster sauce (optional, use vegetarian oyster sauce for a vegetarian version)
* 1 tablespoon sesame oil
* 1 teaspoon sugar
* 1/4 teaspoon white pepper
* Green onions, thinly sliced, for garnish
**Instructions:**
1. **Cook the Noodles:** Cook the lo mein noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
2. **Stir-Fry Vegetables:** Heat vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli, carrots, bell peppers, mushrooms, and onions. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
3. **Sauté Aromatics:** Add the garlic and ginger to the skillet and cook for 30 seconds, or until fragrant.
4. **Make the Sauce:** In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, sugar, and white pepper.
5. **Combine and Stir-Fry:** Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles and vegetables and toss to combine.
6. **Cook and Serve:** Stir-fry for 2-3 minutes, or until the noodles are heated through and the sauce is evenly distributed.
7. **Garnish:** Garnish with green onions and serve immediately.
**Tips for Delicious Vegetable Lo Mein:**
* **Don’t Overcook the Noodles:** Overcooked noodles will be mushy. Cook them al dente, so they have a slight bite.
* **Use a Variety of Vegetables:** This will add flavor, texture, and color to the dish.
* **Adjust the Sauce to Your Taste:** The amount of soy sauce, oyster sauce, and sugar can be adjusted to suit your preference.
* **Serve Immediately:** Lo Mein is best served immediately while the noodles are still warm.
### 6. Fried Rice (Chicken, Vegetable, or Combination)
Fried rice is a classic side dish that’s easy to customize with your favorite ingredients. Here’s a basic recipe that you can adapt to your liking.
**Ingredients:**
* 4 cups cooked rice (day-old rice is best)
* 1 tablespoon vegetable oil
* 1/2 cup diced carrots
* 1/2 cup diced peas
* 1/4 cup diced onion
* 2 eggs, lightly beaten
* 2 tablespoons soy sauce
* 1 tablespoon sesame oil
* 1/2 teaspoon salt
* 1/4 teaspoon white pepper
* **Optional Add-ins:** Diced chicken, shrimp, pork, or tofu; diced bell peppers; diced mushrooms; water chestnuts; bamboo shoots
* Green onions, thinly sliced, for garnish
**Instructions:**
1. **Prepare the Rice:** If using freshly cooked rice, spread it out on a baking sheet and let it cool completely before using. This will help prevent it from clumping.
2. **Sauté Vegetables:** Heat vegetable oil in a large skillet or wok over medium-high heat. Add the carrots, peas, and onion and cook for 3-5 minutes, or until the vegetables are tender-crisp.
3. **Scramble the Eggs:** Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space and cook, stirring occasionally, until scrambled. Break the eggs into small pieces.
4. **Add Rice and Sauce:** Add the cooked rice to the skillet with the vegetables and eggs. Pour the soy sauce and sesame oil over the rice. Season with salt and white pepper.
5. **Combine and Stir-Fry:** Stir-fry for 5-7 minutes, or until the rice is heated through and evenly coated with the sauce. Break up any clumps of rice with a spatula.
6. **Add Optional Add-ins:** If using any optional add-ins, such as diced chicken or shrimp, add them to the skillet during the last few minutes of cooking and stir-fry until heated through.
7. **Garnish:** Garnish with green onions and serve immediately.
**Tips for Perfect Fried Rice:**
* **Use Day-Old Rice:** This will prevent the rice from becoming mushy during stir-frying.
* **Cook the Rice Properly:** Make sure the rice is cooked al dente and not too wet or sticky.
* **Use High Heat:** This will help to create a slightly crispy texture on the rice.
* **Don’t Overcrowd the Pan:** Stir-fry the rice in batches if necessary to prevent overcrowding.
### 7. The Great Wall of Chocolate (Inspired)
While the exact P.F. Chang’s Great Wall of Chocolate recipe is a closely guarded secret, you can create a stunning and delicious chocolate dessert inspired by it. This version features layers of rich chocolate cake, decadent chocolate mousse, and a luscious chocolate ganache.
**Ingredients:**
* **Chocolate Cake:**
* 1 3/4 cups all-purpose flour
* 2 cups sugar
* 3/4 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup boiling water
* **Chocolate Mousse:**
* 12 ounces semi-sweet chocolate, chopped
* 1 cup heavy cream
* 3 large eggs, separated
* 1/4 cup sugar
* **Chocolate Ganache:**
* 8 ounces semi-sweet chocolate, chopped
* 1 cup heavy cream
**Instructions:**
1. **Make the Chocolate Cake:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Gradually add the boiling water to the batter and mix until smooth (the batter will be thin).
5. Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
7. **Make the Chocolate Mousse:** Place the chopped chocolate in a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Stir until the chocolate is melted and smooth.
8. In a separate bowl, whisk together the egg yolks and sugar until pale and fluffy.
9. In another bowl, beat the heavy cream until stiff peaks form.
10. Gently fold the melted chocolate into the egg yolk mixture. Then, gently fold in the whipped cream.
11. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
12. **Make the Chocolate Ganache:** Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just comes to a simmer. Pour the hot cream over the chocolate and let it sit for 1 minute, then stir until smooth and glossy.
13. **Assemble the Dessert:** Place one cake layer on a serving plate. Spread a generous layer of chocolate mousse over the cake layer. Top with the second cake layer.
14. Pour the chocolate ganache over the top cake layer, allowing it to drip down the sides.
15. Refrigerate for at least 2 hours before serving to allow the mousse and ganache to set.
**Tips for a Show-Stopping Chocolate Dessert:**
* **Use High-Quality Chocolate:** This will make a big difference in the flavor of the mousse and ganache.
* **Don’t Overmix the Cake Batter:** Overmixing will result in a tough cake.
* **Be Gentle When Folding:** Gently fold the whipped cream and egg whites into the chocolate mousse to avoid deflating them.
* **Get Creative with Garnishes:** Decorate the cake with chocolate shavings, fresh berries, or edible flowers for an extra touch of elegance.
## Serving and Enjoying Your P.F. Chang’s Holiday Feast
Once you’ve prepared your delicious P.F. Chang’s inspired holiday menu, it’s time to serve and enjoy! Here are some tips for creating a memorable dining experience:
* **Presentation is Key:** Arrange the dishes beautifully on serving platters and garnish them with fresh herbs, sesame seeds, or other visually appealing elements.
* **Offer a Variety of Sauces:** Provide a selection of sauces, such as soy sauce, chili sauce, and sweet chili sauce, so guests can customize their dishes to their liking.
* **Create a Festive Atmosphere:** Decorate your dining room with holiday decorations and play some festive music to create a warm and inviting atmosphere.
* **Don’t Forget the Drinks:** Offer a selection of drinks, such as sparkling cider, wine, or Asian-inspired cocktails, to complement the meal.
* **Most Importantly: Enjoy!** Relax, savor the delicious food, and spend quality time with your loved ones.
## Adapting Recipes for Dietary Needs
One of the great things about P.F. Chang’s inspired recipes is that they can be easily adapted to accommodate dietary needs. Here are some tips for making modifications:
* **Gluten-Free:** Use gluten-free soy sauce, tamari, or coconut aminos in place of regular soy sauce. Use cornstarch or tapioca starch as a thickening agent. Ensure that any pre-made sauces, such as hoisin sauce, are gluten-free.
* **Vegetarian/Vegan:** Substitute tofu or tempeh for meat in entrees. Use vegetable broth instead of chicken broth. Use vegetarian oyster sauce (made from mushrooms) or simply omit oyster sauce altogether. Ensure that any pre-made sauces are vegetarian/vegan.
* **Low-Sodium:** Use low-sodium soy sauce. Reduce the amount of salt in the recipes. Avoid using pre-made sauces, which are often high in sodium. Make your own sauces from scratch to control the sodium content.
* **Low-Sugar:** Use sugar substitutes or reduce the amount of sugar in the recipes. Avoid using pre-made sauces, which are often high in sugar. Make your own sauces from scratch to control the sugar content.
## Conclusion
This holiday season, break away from the ordinary and treat your guests to a flavorful and exciting P.F. Chang’s inspired feast. With these detailed recipes and helpful tips, you can easily recreate some of the restaurant’s most popular dishes in your own kitchen. From the explosive flavors of Dynamite Shrimp to the comforting richness of Mongolian Beef and the decadent indulgence of a Great Wall of Chocolate inspired dessert, your holiday celebration will be one to remember. Happy cooking, and happy holidays!