Let me just start my saying how surprised I was at how close this turned out to the real deal. Especially since I made this with ground turkey. It tasted just like the famous P.F. Chang’s appetizer. This recipe yields a lot more than the appetizer would, but I was making it as a main course. Needless to say we have enough leftovers for the following day too which was nice. So here’s my recipe.
For the Filling:
2.5 lb package of ground turkey or ground chicken
1 small onion
1 large or 2 small cans water chestnuts (drained and diced)
1 bunch scallions
1 tsp. sesame oil
1/4 cup soy sauce
1/4 cup dark brown sugar
1 tsp. rice wine vinegar
2 cups fried cellophane noodles (just add them to hot canola oil and they’ll instantly puff up)
1 tsp hot Asian mustard
1 tsp. canola oil
1 head bibb or butter lettuce. Iceberg works fine too- just make sure its really fresh and cold.
For the dipping sauce:
1/2 cup regular soy sauce
2 tbsp water
1/2 tsp. hot Asian mustard
1/4 tsp. hot chili sauce (I used Siracha)
First remove the ground turkey or chicken from the package and transfer to a wok or deep non-stick pan. I think the original P.F. Chang’s recipe uses chicken breasts but I felt this would work nicely too and it did! But feel free to substitute. I’ve even had them made with tofu and they’re not bad either. Using a spatula break up any large pieces of turkey. You want this to be a finer crumble. Remove any excess liquid that the turkey renders. Drizzle a little oil into the pan. Next dice up the onion and garlic and sautéed in the pan with the turkey . While the onions, garlic and turkey are cooking open and drain the water chestnuts. Toss into the pan. In a separate bowl, whisk the sugar, soy sauce, sesame oil, mustard, and rice wine vinegar. Add this mixture to the turkey and allow it to cook for about 10 minutes on med. low heat. At the very end, chop up the scallion and fold into the mix along with half of the cellophane noodles. Reserve the other half to garnish the top of the filling. Serve with lettuce and dipping sauce.