Hawaii’s Kitchen with P.F Chang’s

Hawaiis Kitchen

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

   CORNSTARCH SLURRY RECIPE: 

INGREDIENTUNIT 
Step 1  
WaterCup½
CornstarchOZ3
Step 2  
WaterTB5
Cornstarch Slurry From Step OneTB1

 Note: This is a Gluten Free recipe. Follow all Gluten Free protocol when preparing this item. PROCEDUREStep 1

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

 Step 2

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

 Step 3

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

 

MEASURING CUPS & SPOONS

SCALE

RUBBER SPATULA

QUART CAMBRO & LID

 

 

Pepper Steak

SHELF LIFE
1 Day
PREP TIME
20 MINUTES

2)

Dark Sauce  PROCEDUREStep 1

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

 Step 2

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

 

MEASURING CUPS

RUBBER SPATULA

2 QUART CAMBRO & LID

 

Pepper Steak
SHELF LIFE
3 DAYS
PREP TIME
15 MINUTES

  White Sauce 

INGREDIENTUNIT 
Water (Boiling)Cup2
Yellow Powder Chicken BaseTB1
SugarTB1
WaterTB2.5
SaltTB1
Oyster SauceTB1

  PROCEDURE

  1. Transfer boiling water from your wok to a 2 quart Cambro.
  2. Add chicken base and thoroughly whisk until dissolved.
  3. Add sugar and thoroughly whisk until dissolved.
  4. Add remaining ingredients and whisk all ingredients well.
  5. Transfer to 2 quart Cambro
  6. Cool, label, date and refrigerate.
YIELDTOOLS NEEDEDUSED IN
Quart2 QUART CAMBRO

 

8 QUART CAMBROS (3) & LIDS

MEASURING SPOONS

MEASURING CUPS

Whisk

Pepper Steak
SHELF LIFE
3 DAYS
PREP TIME

 

 

INGREDIENT             UNIT  

 

 

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

30 MINUTES

INGREDIENT            UNIT 

 

 

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

 

 

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

3)

VEGETARIAN LETTUCE WRAP SAUCE 

INGREDIENTUNIT 
Soy SauceCup½
Mushroom Soy SauceTB1
Hoisin Sauce, PreparedTB2
Vegetarian Oyster Sauce (Bottle)TB2
Lime Juice, Fresh SqueezedTB3

 PROCEDURE

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

 

Cup

 

CLEAVER , GLOVES & CUT GLOVE

 

WHITE  OR GREEN CUTTING BOARD

CUTTING BOARD MAT

JUICER AND SMALL STRAINER

WHISK

RUBBER SPATULA

MEASURING CUP MEASURING SPOONS

QUART CAMBRO & LID

VEGETARIAN LETTUCE WRAPS
SHELF LIFE
3 DAYS
PREP TIME
20 MINUTES

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories