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."




Spicy Green Beans

P.F. Chang's China Bistro Copycat Recipe

1 lb green beans
3 dried red chili pepper
2 green onions, white part
1 tablespoon garlic, thinly sliced
2 tablespoons cooking oil
salt and pepper for taste

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 cup water
1/2 teaspoon Szechuan hot chili flakes

Trim green beans; break them into 1 1/2 inch long pieces with hands. Rinse and drained thoroughly.
Slice green onions into strips to match beans, chop garlic. Heat wok to medium high heat with oil
When the oil is hot, stir in red chili pepper, garlic, and green onions, stir fry briefly until aromatic. Add together the green beans; stir fry constantly until color turn dark green and 60 percent cooked. Mix in soy sauce and other sauce ingredients into wok. Cover and cook at high heat for 1-2 minutes. After the green beans are cooked through, season the dish with salt and pepper, serve hot with rice.

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