Friday, March 12, 2010

PF Changs restaurant GF offerings update...

Chinese Hot and Sour version...see recipe below!

 Lately, there has been alot of buzz about PF Chang restaurants adding more GF options to their offerings...see below:

Enhanced Offering Includes 5 New Beef Entrees and a Total of 28 Dishes

Scottsdale, AZ. (March 8, 2010) - P.F. Chang’s China Bistro (NASDAQ: PFCB) announced today a newly expanded Gluten Free Menu, featuring beef entrees for the first time.  Gluten intolerant diners can now enjoy a wider range of dining options, from P.F. Chang’s signature Chicken Lettuce Wraps and Mongolian Beef to a Flourless Chocolate Dome for dessert.

“More and more of our guests are asking for gluten free options and we’re proud to offer them a greater variety of P.F. Chang’s classics,” said Gregg Piazzi, Director of Culinary Training for P.F. Chang’s China Bistro.  “P.F. Chang’s is sensitive to all of the food allergies and dining requirements of our guests and we strive to serve customized cuisine that meets each diner’s individual needs.”

P.F. Chang’s upholds a rigorous gluten free cooking process to ensure the dietary safety of guests with celiac disease. The restaurant’s staff takes all the necessary measures of precaution during the preparation and serving of gluten free dishes.

The newly expanded Gluten Free Menu features the following items:

GF Chang’s Chicken Lettuce Wraps - $7.95

GF Egg Drop Soup Cup - $2.95/Bowl - $5.95

GF Singapore Street Noodles - $9.95

GF P.F. Chang’s Fried Rice - $7.95/Combo - $9.95

GF Buddha’s Feast - $7.50

GF Spinach Stir-Fried with Garlic
GF Garlic Snap Peas
GF Shanghai Cucumbers
Small: $2.95/Large: $4.95

GF Flourless Chocolate Dome - $5.95

Lunch Bowls:
GF Buddha’s Feast - $7.25
GF Shrimp with Lobster Sauce - $8.95
GF Moo Goo Gai Pan - $8.95
GF Beef with Broccoli - $8.95
GF Pepper Steak - $8.95
P.F. Chang's China Bistro, Inc.

P.F. Chang's China Bistro, Inc. owns and operates two restaurant concepts in the Asian niche. P.F. Chang's China Bistro features a blend of high-quality, Chinese-inspired cuisine and American hospitality in a sophisticated, contemporary bistro setting. Pei Wei Asian Diner offers a modest menu of freshly prepared Asian cuisine in a relaxed, warm environment offering attentive counter service and take-out flexibility.

And from yours truly...
There was a local program on Phoenix TV last week (3/3/10), on which someone with the
local PF Changs organization prepared Mongollian Beef, one of the newest GF
options. He mentioned that his people had been meeting with the Phoenix
chapter celiacs, getting feedback and that they had been further developing
their GF offerings. There are (at least) seven new GF options that were
tested in the Arizona market and their GF sales had risen 140% in a week's
time, since the launching of those dishes. The PF Changs person also stated
that these same options were being ramped up nationally almost immediately
due to the excellent response. 

Hot and Sour Soup Recipe
Based on a Chinese favorite, this soup is great for flu or a head cold; aromatic and satisfying any time.

1.75 ounce package dried shitake mushrooms, reconstituted and coarsely chopped (or ½ pound fresh mushrooms, chopped)

¼ cup tree fungus mushroom, chopped (optional)
6 cups GF chicken stock
8 ounce can bamboo shoots, cut into thinner strips if possible
¼ cup unseasoned GF rice vinegar
3 T. GF soy sauce or 6 T. Braggs Liquid Aminos
1 T. sesame oil
1 T. fresh grated ginger
½ T. GF chili garlic sauce*
1 t. sugar
1½ T. cornstarch, mixed with ¼ cup cool water
10.5 ounce package firm tofu, cut into strips
2 eggs, beaten
Sliced green onion for garnish

Cover dried mushrooms (if using) with hot water; let stand for 10 minutes.
Combine mushrooms, stock, bamboo shoots, vinegar, soy sauce or liquid aminos, sesame oil, ginger, and chili garlic sauce and sugar in a large pot. Bring to a boil; reduce heat and simmer for 15 minutes.
Stir in cornstarch mixture; cook, stirring constantly, for about three minutes or until slightly thickened. Add tofu and cook just until heated through. Adjust seasonings, adding more soy sauce or vinegar if desired. Finally, while stirring soup, gently pour in egg, cook for 1 minute more.
Season to taste with salt, if needed. Garnish with sliced green onions.
Notes: *Found in the Asian foods isle in your grocery.
~Chopped cooked chicken may also be added to this soup.
Makes: 8 servings.
This recipe is from my cookbook:
"Delicious! The Very Best of Gluten Free and Wheat Free Cooking; A Home Style Recipe Collection for Celiacs & Wheat Sensitive Folks
available from my website 
or from

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