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."
Pork Lo Mein
PORK LO MEIN
PF Chang's Copycat Recipe
1 pound spaghetti
3/4 cup chicken broth
1/2 cup soy sauce
2 teaspoons sugar
2 tablespoons peanut oil
2 pork tenderloins (about 2 pounds total), thinly sliced
8 scallions (green onions), thinly sliced
2 carrots, sliced diagonally
1/2 pound fresh mushrooms, sliced
1/2 pound fresh snow peas, trimmed
Prepare spaghetti according to package directions; drain and keep warm in a large serving bowl. Meanwhile, in a small bowl, combine chicken broth, soy sauce, and sugar; mix well and set aside. In a large skillet, heat oil over high heat. Add pork and cook until no pink remains, stirring constantly. Add scallions, carrots, mushrooms, snow peas, and the chicken broth mixture. Stir fry for 3 to 5 minutes, or until vegetables are crisp-tender. Toss with the spaghetti and serve.
Note: This can also be made with beef or chicken; just slice it thinly and proceed as directed.