P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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PF Chang's Cocktail Recipes

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Chinese 88 Martini

1.5oz Plymouth Gin
1 oz Simple Syrup
0.5 oz Lemon Juice
Top Mumm Napa Brut

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Organic Agave Margarita

2 oz Patron Tequila
1.5 oz Lime Juice,
1 oz Agave Nectar

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Lucky Cat Martini 

2 oz Vanilla Vodka
1 oz Pineapple Juice
0.5 oz Sink  Chambord

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Orange Peel Manhattan

2.5 oz Woodford Reserve
0.5 oz Sweet Vermouth
2 Dashes Blood Orange Bitters

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Green Tea

1.5 oz Bacardi Limon Rum
0.5 oz Midori Melon
1 oz Sweet n Sour
2.5 oz Pineapple Juice
Top Sprite

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PF-X 

1 oz X Rated Fusion Liqueur
.75 oz Pama Liqueur
.75 oz Mango Liqueur
Splash Sweet n Sour
Top Sprite

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Plum Collins 

1.5 oz Pearl Plum
.5 oz Lemon Juice
.75 oz Simple Syrup
Splash Cranberry Juice
.75 oz Plum Wine
Top Soda Water

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Royal Poolside 

.75 oz Captain Morgan's Rum
.75 oz Malibu Rum
1 oz Blue Curacao
2 oz Orange Juice
2 oz Pineapple Juice
Top Sprite
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Sichuan Mary 

1.5 oz Peppar Vodka
.5 oz Bloody Mary Mix
5.5 oz Tomato Juice

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Zen Press

1.5 oz Hendrick's Gin
.5 oz Lemon Grass Syrup
4 Cucumber slices
2 Lime Wedges
Top Half Soda / Half Sprite

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Twisted Whiskey Sour

1.25 oz Woodford Reserve Bourbon
.75 oz Cointreau
.25 oz Honey Water
1.5 oz Orange Juice
.75 oz Lemon Juice
Dash Bitters
Dash Blood Orange Bitters

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Coconut Lemon Sour

2.5 oz Coconut Water
1.5 oz Pearl Coconut Vodka
.75 oz Lemon Juice
.75 oz Simple Syrup

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Dark & Spicy 

2  oz Ginger Mix
.75 oz Cruzan Black
.75 oz Cruzan Light
Top Soda Water

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Yuzu Ginger Mojito 

1 oz Living Jewel Sake
1 oz Ty-Ku Liqueur
1.5 oz Yuzu Sour Puree
.5 oz Lime Juice
.5 oz Ginger Mix
6-8  Mint Leaves
Top Soda Water

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Dragon Yuzu Martini

1.5 oz SKYY Dragonfruit Vodka
.5 oz St. German Liqueur
1.5 oz Yuzu Sour Puree
Splash Pomegranate Juice

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New Menu Items at PF Chang's


P.F. Chang’s China Bistro New Items:

  • Dali Chicken: Sliced chicken breast, stir fried with dried red chiles, potatoes and scallions in spicy sauce
  • Red Wine & Pepper Braised Beef (pictured): Marinated flank steak wok seared with sliced potatoes, broccolini, Napa cabbage, grape tomatoes and Fresno peppers, served with red wine pepper sauce
  • Chengdu Spiced Lamb: Spice marinated lamb stir fried with toasted cumin, mint, grape tomatoes and onions
  • Black Bean Chicken: Marinated chicken breast stir fried with garlic, scallions and Chinese black beans in soy sauce
  • Lemon Pepper Shrimp: Fried shrimp stir fried with celery, bean sprouts, scallions and lemon slices in black pepper sauce
  • Flaming Pork Wontons: Pork wontons in spice garlic and sesame soy sauce finished with scallions

Availability: Each menu will feature three of these items based on local tastes through July 12, 2016


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P.F. Chang’s China Bistro New Items:

  • Long Life Noodles & Prawns (pictured): Fried garlic prawns with egg noodles and roasted chiles wok tossed with preserved black beans and scallions
  • Butternut Squash Dumplings: Dumplings filled with butternut squash and butter sauce
  • Hong Kong Style Sea Bass: Chilean sea bass steamed and seasoned with ginger, served over an Asian mushroom medley, asparagus and grape tomatoes with ginger-coriander broth
  • Sichuan Chili Garlic Chicken: Lightly fried and thinly sliced chicken breast seasoned in a chile-garlic glaze and topped with red chile peppers, scallions and bean sprouts
  • Mandarin Cake: Light orange sponge cake infused with creamy vanilla sauce and topped with mint and orange slices
  • Monkey Mule: Celebrating the Year of the Monkey, Monkey Shoulder Whisky mixed with housemade ginger beer and peach syrup, garnished with an orange twist

Availability: Through February 2016
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P. F. Chang’s China Bistro New Items:

  • Hong Kong Style Sea Bass (pictured): Wild caught 8 ounce Chilean sea bass steamed and seasoned with ginger and served over Asian mushroom medley, asparagus and grape tomatoes with ginger coriander broth
  • Vegetable Lo Mein: Stir fried egg noodles tossed with soy sauce, julienne carrots, mushrooms, snow peas and cabbage
  • Ginger Chicken with Broccoli: Sliced chicken breast wok tossed with ginger and green onion, served with steamed broccoli
  • Shrimp with Lobster Sauce: Shrimp tossed with lobster sauce, chopped black beans, peas, scallions, mushrooms, water chestnuts and egg

Availability: Permanent

Saigon Summer Rolls


SAIGON SUMMER ROLLS
PF Chang's Copycat Recipe

8 sheets rice paper (12 inch round)  
8 pieces green leaf lettuce  
4 tablespoons mayonnaise  
4 cups cooked rice noodles    
6 ounces cooked pork tenderloin, sliced 1/4 inch  
12 cooked medium shrimp, peeled & deveined  
24 mint leaves  
1 tablespoon crushed peanuts (optional)  
peanut sauce for dipping

Fill a pot with water and bring to boil. Add the shrimp and blanch until the shrimp turns bright pink, about 3 minutes. Carefully drain the shrimp in run under cold water or shock in ice bath to stop cooking. When chilled, drain and pat dry, cut each shrimp lengthwise and reserve.

Fill a large bowl with water. Dip one sheet of rice paper into the water and quickly rotate to moisten the entire sheet. Lay the wet rice paper on a flat work surface. Arrange 1 lettuce leaf over the bottom 1/3 of the rice paper, flattening the lettuce to crack the rib. Spread a generous 1 1/2 teaspoon of mayonnaise over the lettuce, then top with 3 mint leaves placed from one end to the other. Place 3 pieces of sliced pork over the mint leaves and top 1/2 cup of rice noodles.

Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the top end one full turn to enclose the filling completely. Place the 3 pieces of cut shrimp, cut side up, end to end in a row. Sprinkle the peanuts over the shrimp. Continue rolling as tightly as possible toward the top edge, tucking in the sides, until you have a tight roll. Repeat with the remaining rice paper and ingredients.

The rolls can be made up in advance. Cover with a damp towel until ready to serve. Rolls can be cut or serve as is. Enjoy with peanut sauce.

Buddha's Feast


BUDDHA'S FEAST
PF Chang's Restaurant Copycat Recipe

Makes 2 servings

1 (12 oz.) package extra firm tofu, drained, pressed, and cubed
2 teaspoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon Chinese five spice seasoning
1 small head of broccoli, cut into florets
1/2 large bunch of asparagus, tough ends removed
1 cup carrots, chopped
1 (3 oz.) package shiitake mushrooms, stems removed and sliced
1/2 yellow onion, sliced
2 garlic cloves, pressed
oil, for stir fry
2-4 tablespoons soy sauce, for stir fry  to taste
1/2 teaspoon fresh ginger paste (or sub ginger powder)
2 cups cooked brown rice

For tofu: Drain tofu and lay on a paper towel lined plate, cover with a few paper towels and add a heavy object, like a large can, on top to weigh it down and push out the extra moisture. Leave this for 20 minutes.  Once the tofu is pressed and blotted dry, cube it up and place in a bowl.

Add your marinade ingredients: 1/2 teaspoon five spice powder, 2 teaspoons sesame oil, 1 tablespoon rice wine vinegar, and 1 tablespoon soy sauce. Mix to coat the tofu, cover, and place in the fridge for 30 minutes to marinate.

Preheat the oven to 375 degrees. Spread tofu out on a lined or greased baking sheet.  Sprinkle additional 1/2 teaspoon five spice powder on top. Bake for 10 minutes then stir, then bake for another 10 minutes.

For the stir fry:  heat oil over medium high in a large wok or skillet. Add all the veggies, tossing and mixing to cook for a few minutes, adding more oil is necessary. Add the garlic, ginger, and 2 tablespoons soy sauce. Cook for an additional minute or two. Add more soy sauce if you would like. Add tofu, toss, then pour into a serving bowl.  Serve with a bowl of brown rice.

Sichuan Asparagus



SICHUAN ASPARAGUS
PF Chang's Restaurant Copycat Recipe

Serves 2

1 tablespoon diced green chilis
2 teaspoons soy sauce
2 teaspoons chili garlic sauce
1 teaspoon rice vinegar
10 asparagus spears
1 small yellow onion, thinly sliced
1 tablespoon sesame seeds, toasted
1 tablespoon fresh ginger, grated
3 garlic cloves, finely chopped
1 tablespoon peanut oil
1/3 cup vegetarian oyster sauce
1/4 teaspoon cornstarch

The day prior to making this dish, drain and rinse 1 tablespoon diced green chilies. Add to a bowl the drained chilies, soy sauce, chili garlic sauce and rice vinegar. Refrigerate overnight.

When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.

Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.

Heat a dry wok or heavy frying pan on medium high heat. It will be hot enough when water evaporates almost immediately after hitting the pan. Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.

Toss in the ginger and garlic and stir fry for one minute. Add the asparagus, onion and pureed green chili paste and stir fry for another 2 minutes. Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce. Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.

Lucky 8 Dishes Menu

LUCKY 8 DISHES MENU


Celebrate the Chinese New Year with a fortuitous feast at P.F. Chang’s as the restaurant begins offering the Lucky 8 Dishes menu, available from February 16 through March 5 2015. The menu consists of traditional Chinese New Year fare with a modern twist.

DIM SUM

  • Flaming Pork Wontons (limited time only) – Shaped like gold and silver coins from ancient China, dumplings symbolize prosperity as they are stuffed and folded, sealing in wealth.
  • Chang’s Chicken Lettuce Wraps – In Cantonese, the word for “lettuce” sounds like “rising fortune.” So, the more you eat, the more fortune you will have.


ENTREES

  • Firecracker Chicken (limited time only) – In a ritual called “opening the door of fortune,” firecrackers were lit at home to scare away evil spirits. The doors were sealed and not reopened until morning.
  • Chinese Red Wine & Pepper Braised Beef (limited time only) – Cabbage traditionally represents green, folded cash. As a symbol of affluence, it is said to provide prosperity and luck in a variety of ways.
  • Orange Peel Shrimp – Oranges are the most popular and abundant fruit during Chinese New Year, and are known to be a symbol of good luck.
  • Oolong Chilean Sea Bass – Serving fish is symbolic of prosperity, so having it at the dinner table is regarded as a promising way to start the New Year.
  • Garlic Noodles – A bowl of noodles can shed light on your longevity. The belief states that the longer the noodle, the longer the life span.


DESSERT

  • The Great Wall of Chocolate – Cake’s sweetness symbolizes a rich, sweet life, while the layers represent rising abundance for the coming year.

Steamed Halibut



STEAMED HALIBUT with Chili Lime Dressing
PF Chang's Restaurant Copycat Recipe

juice of 2 limes
1/2 teaspoon kosher salt
2 teaspoons granulated sugar
1/2 teaspoon oyster sauce
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
1/4 teaspoon Sriracha chili sauce

Fish:
10 ounces halibut filet (or other white fish)
2 Roma tomatoes, 1/8 inch slice

Chili Lime Dressing: 
3 ounces mint, rough chop
1 tablespoon Thai basil, rough chop
1 tablespoon cilantro, rough chop
2 tablespoons fried shallots (1/8 inch slice fresh shallots, deep fry at 350 degrees until golden brown)
1 tablespoon pickled red chiles, minced (optional)

Place limes, salt, sugar, oyster sauce, garlic, ginger and chili sauce in blender and puree until smooth. Steam fish fillet for 9-11 minutes. Fan out tomato and cucumber slices in a circle on a dan dan bowl. Place steamed fish on top of tomatoes and cucumbers. Drizzle Chili Lime Dressing over fish. Sprinkle herbs over entire dish. Sprinkle fried shallots over entire dish. Sprinkle pickled red chiles over entire dish.

Temple Longbeans



TEMPLE LONG BEANS
PF Chang's Copycat Recipe

4 cups (6-8 oz.) Chinese long beans, cut into 3 inch lengths
4 ounces five spice pressed tofu, cut into thin slices
1/2 cup finely julienned carrot
1 cup Chinese yellow chives, cut into 3-inch lengths

Temple Sauce:
1/4 cup vegetarian oyster sauce
1/2 teaspoon soy sauce
1/4 to 1/2 teaspoon granulated sugar
1/2 cup hot water

For Cooking:
2 teaspoons canola oil
2 teaspoons cornstarch dissolved in 1 1/2 tablespoons cold water
several drops Japanese sesame oil (optional)
steamed rice (to serve)

Separately blanch the long beans and carrots until tender crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.

Combine the Temple Sauce ingredients. Taste and adjust the soy sauce and sugar to your liking.

Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the long beans, carrots and tofu. Stir-fry until hot, about 2 minutes.

Stir the sauce and add it to the pan. Bring it to a simmer, tossing to bathe the veggies. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds. Shower in the chives, stir to blend, then turn off the heat. Add the sesame oil and toss to mix. Serve with steamed rice.

Notes: Pressed five spice tofu, vacuum packed and with the consistency of a firm cheese, is sold in the refrigerator cases of many Asian groceries. If you cannot find it or the fragrant Chinese yellow chives, simply double the amount of long beans. String beans can also be substituted for the long beans.