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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Create Your Own Stir Fry



YOUR OWN STIR FRY
Stir Crazy Restaurant


Diners at Stir Crazy have two primary options. They can order a prepared dish from the vast menu or opt for the Market Bar, a do it yourself setup in which you are handed a small wok and a card on which you indicate your choice of:

1. PROTIEN

  • Beef
  • Chicken
  • Seafood (shrimp, tuna or salmon)
  • Vegetarian or Tofu
  • Ultimate (chicken, beef and shrimp)


2. STARCH

  • White Rice
  • Brown Rice
  • Fried Rice
  • Lo Mein Noodles 
  • Flat Rice Noodles


3. VEGETABLES
After loading your wok with fresh vegetables (bean sprouts, bok choy, bamboo shoots, broccoli, baby corn, carrots, celery, green and red peppers, mushrooms, cabbage, onions, pea pods, pineapple, spinach, tomatoes, water chestnuts, yellow squash and zucchini), you ladle on a made from scratch sauce ranging from:

4. SAUCES

  • Classic Chinese 
  • Garlic Ginger 
  • sweet and Sour 
  • Thai Curry 
  • Teriyaki 
  • Kung Pao 
  • Peanut  
  • Szechwan   


You hand your concoction to a chef, who mixes the protein and starch, fires it up and hands it back to you.



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