Autumn is a season that always brings to mind particular flavors and foods. Apples, pumpkins, ginger and more all bring the flavor of fall. P.F. Chang’s is celebrating the season with a Fall Seasonal Menu. These special dishes incorporate fall ingredients such as flank steak, butternut squash, corn, brussels sprouts, red quinoa, kale, candied walnuts, Chinese broccoli, Asian mushrooms, green apples, daikon sprouts, prawns Fresno peppers and scallions. These fall ingredients also inspired me to create my own Kale and Corn Fried Rice Recipe – which I call Harvest Fried Rice……but I’ll get to that in a moment!
As part of the celebration, P.F.Chang’s is also hosting a The Goodness of Fall Contest. Contest entrtants will create at least three unique fall dishes highlighting 3 of the seasonal ingredients that are used on the new Fall Seasonal Menu. From there, the top 5 recipes will then be judged by a panel of judges for a chance to win the grand prize!
Contest Panelists include: Philip Chiang, Cofounder of P.F. Chang’s; Yuji Iwasa, Head Development Chef at P.F. Chang’s; Mary Melton, Director of Beverage at P.F. Chang’s; and Jennifer Chong; a prominent blogger partner.
Prizes include: a $50 daily P.F. Chang’s gift card winner; The grand prize winner and one lucky guest will win a two-night trip to Napa in Spring of 2014, including an exclusive visit to the guest house at a Napa Valley vineyard where judges Philip Chiang and Yuji Iwasa will be cooking some of their favorite dishes. Director of Beverage Mary Melton will also be there, guiding the winners through an extensive wine tasting. It’s a once-in-a-lifetime Napa Valley getaway!
When you visit the contest page you will also be able to print a $10 off $40 special offer!
I created my own recipe using the fall foods suggested by P.F. Chang’s and I have to say it turned out delicious!!!
Harvest Fried Rice with Kale and Corn
3 cups cooked brown rice
4 cups kale
1 cup corn
1 large clove garlic, minced
2 tbsp olive oil
2 Tbsp soy sauce
2 Tbsp honey (or brown rice syrup for vegan option)
1 tsp rice wine vinegar
Make sauce by mixing soy sauce honey and vinegar in a small bowl. Wash the kale and tear into small pieces – no bigger than 1″ across – discarding any thick stems. Leave some of the excess water on the kale and place in a covered dish and microwave 3-4 minutes or until kale starts to wilt. Slice scallion keeping white and dark green parts separate. Heat oil in a large skillet or wok. Add whites of onions and sautee until beginning to brown. Add garlic and green parts of onion and stir while cooking for 1 minute. Add in kale, corn and rice. Cook until heated through. Add in sauce and stir well. Remove from heat and serve.
The fall seasonal menu items at P.F. Chang’s also look delicious. I’m most looking forward to trying the Shanghai Waldorf Salad and the Miso Chicken, but I may just have to work my way through the menu. Other delicious options included are:
*Ginger Jalapeno Mule and Apple Cinnamon Martini
*Pumpkin Dessert Wontons
*Apple Cinnamon Martini
*Apple Dessert Wontons
*Shanghai Waldorf Salad
*Crispy Korean Chicken Wings
*Harvest Vegetable Quinoa “Fried Rice”
*Vietnamese Noodles with Steak & Shrimp
*Citrus Mustard Prawns
Which Fall dish are you most excited to try?