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."




Steamed Salmon

P.F Chang's Copycat Recipe

Serves 4

Fish and Vegetables:
4 (6 oz) salmon fillets
4 teaspoons dark sesame oil
1/4 teaspoon salt
1/4 teaspoon white pepper
12 slices gingerroot, smashed (thin slices)
12 scallions, white and green parts separated
1 tablespoon vegetable oil
1/2 lb shiitake mushroom, sliced and stems removed
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 cups bok choy, quartered
2 tomatoes, cut into chunks

2 teaspoons sugar
1/2 cup soy sauce
1/2 cup chicken broth

Heat oven to 450 degrees Have ready either parchment paper or else heavy foil and also a rimmed baking sheet. Brush each piece of salmon with 1 teaspoon sesame oil. Season with salt and pepper. Place in parchment with ginger and green part of scallions on top. Fold parchment to make some sort of envelope or package for steaming fish. (Place on top of baking dish). Bake for about 8 minutes or until salmon is barely opaque in center.

Meanwhile, heat vegetable oil in a large skillet until very hot but not smoking. Add mushrooms, asparagus and bok choy and stir-fry for about 2-3 min until veggies are crisp-tender. Add tomatoes and stir-fry until just hot. Transfer to serving platter or 4 serving plates. Remove pan from oven. Careful opening the. packages of the steam. Place salmon on top of vegetables. Heat sauce ingredients;pour over salmon and vegetables.

Optional: garnish with white part of scallions and thin strips of ginger.

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