Charlotte · Restaurants

P.F. Chang’s

I’ve been hearing about P.F. Chang’s for quite a while.Usually I turn my nose up at chain restaurants. I have been proven wrong. We visited for the first time today after living here over a decade. What was I thinking? All of this time I’ve missed!

The interior is richly appointed with dark woods and a couple of statues of Chinese warriors. The setting is elegant, though when we visited at 3pm, we and most everyone else were dressed casually. I’d dress a little more “nicely” for dinner.

The service here, from management to wait staff was exceptional. Everyone seemed to work together in perfect synchronicity to make the dining experience all it could be. Seriously the best I’ve been treated in a long time!
We were informed that they had a new menu, and they have this “Dinner for Two” deal on the back where you get 2 soups, 1 appetizer to share, 2 entrees and 2 mini desserts. All for $40. It was a deal! It also gave us an excellent sampling of all of the great dishes we’d heard so much about.

Hot and Sour Soup
Hot and Sour Soup

We selected the Hot and Sour Soup and the Egg Drop Soup. The Hot and Sour Soup was dark and flavorful and properly tangy. The Egg Drop soup was lighter, but had no less flavor. We both agreed it was the best of both soups we’d eaten.

Lettuce Wraps Unassembled
Lettuce Wraps Unassembled


Lettuce Wraps Assembled
Lettuce Wraps Assembled

For our shared appetizer we chose the lettuce wraps. Don’t miss this! Small dices of water chestnuts, chicken, mushrooms, scallions and seasonings accompany leaves of iceberg lettuce, which you assemble like a taco. Fresh, light, crisp and wonderful!

Kung Pao Scallops
Kung Pao Scallops

We had Kung Pao Scallops and Mongolian Beef for our entrees, and of course shared. The scallops were my favorite. They were fried, but not over cooked, and then tossed in a hot and sweet sauce with peanuts and chili peppers. It was fabulous. The Mongolian beef was so tender, you cut larger pieces easily with a fork. It was garnished with scallion tops and both were served with steamed white rice.

I wish I could comment on dessert, but they were out of mini desserts, so our server gave us the option to have our soups deducted from the over all price to compensate for it. We were so stuffed, we readily agreed.
I ate there 12 hours ago and I’m ready to go back 🙂


Chinese Done Easy

OK, so it’s been awhile.  I *have* been cooking though, I swear it.

My most recent attempts were very successful (eggrolls!) and moderately successful (Wonton Soup).

I’m giving you both recipes, because the eggrolls were so delicious, but the soup might be up your alley?  I was in the minority in not liking it, so there you go.  You’ve been warned.

Wonton Soup
  • 2 green onions
  • 1/4 lb lean ground beef
  • 1/4 cup finely chopped celery
  • 1 tablespoon finely chopped fresh parsley
  • 1/4 teaspoon salt
  • 1 dash pepper
  • 12 -18 wonton skins
  • 6 cups chicken broth
  • 1/2 cup spinach or 1/2 cup bok choy, leaves halved lengthwise,shredded
  • 1/4 cup shredded carrot

Reserve one green onion top for garnish; chop remaining green onions.  Combine chopped onion, ground beef, celery, parsley, salt and pepper in a small bowl; mix lightly.  Place approximately 1 1/2 tablespoonsful of ground beef mixture in center of each wonton square.   Lightly dampen edges of square with water.  Bring together corners; pinch to seal.  Set aside.

Bring broth to boil in large saucepan; reduce heat to medium.  Add 1/2 of wontons; simmer 4 minutes.  Remove cooked wontons with slotted spoon; keep warm.  Repeat with remaining wontons.  Cut reserved green onion top into thin diagonal slices.  Add to hot broth with spinach and carrot.  Place wonton in soup bowls.  Top with broth mixture.

Egg Rolls

Beef Spring Rolls

These. are. fantastic.

  • 1 lb. ground beef
  • 1 tsp. dried onion
  • 1 tsp. dried garlic
  • Seasoned Salt to taste
  • 2 Tbsp. water
  • 1 bag ready-to-make cole slaw
  • 1 pkg. spring roll wraps
  • 1 beaten egg
  • Brown beef with Onion, Garlic nd Seasoned Salt in large skillet; drain. Add water and cole slaw mix. Cover; cook over medium low heat just until vegetables have softened. Place 2 tablespoons filling in corner of each wrap; roll up, folding in corners as you roll. Brush edges of wrap with egg to seal. Fry in 350° oil for approximately 4 minutes; turn at least once to evenly brown. Drain on paper towel. Serve with Sweet and Sour Sauce