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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Flaming Red Wontons



FLAMING RED  WONTONS
P.F. Chang'sChina Bistro Copycat Recipe

Makes 8

Won Ton Filling:
1/2 pound shrimp, washed, peeled, deveined and finely minced
1/4 pound pork, trimmed, finely minced
2 tablespoons carrot, finely minced
2 tablespoons green onion, finely minced
1 teaspoon fresh ginger, minced
2 tablespoons oyster sauce
1/4 teaspoon sesame oil
Green onions to garnish
Cilantro leaves to garnish

Sauce:
1 cup soy sauce
1 ounce white vinegar
1/2 ounce chile oil
1/2 teaspoon chile paste
1 ounce granulated sugar
1/2 teaspoon fresh garlic, minced
Sesame oil to taste
1 cup chicken stock

Combine shrimp and pork mixtures. Make sure the mixture is smooth and not lumpy. If you have a food processor, use it for the mix. With a small spoon, place a pea-size mound of meat mixture into the won ton skin. Moisten the top and bottom corners. Fold over and seal. Place on a plate, cover and place in refrigerator until ready to serve.

Combine sauce ingredients and mix very well. Prepare garnishes. Have a soup pot filled with chicken stock. Bring to a boil, then lower to a slight boil. Heat the entire batch of sauce. Return to serving container. Cook won tons in boiling chicken stock for approximately 2 minutes or until won tons float to the surface. Cook until skins are soft. With a strainer, remove won tons into soup bowl. Mix; sauce well. Heat the sauce briefly or keep it hot by the steamer. Remember to mix sauce well before you ladle it over the won tons, then ladle 1 ounce of sauce over the won tons.

Garnish with green onions and cilantro and serve

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