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Take the best aspects of Asian cuisine—a combination of fresh vegetables and protein—surround them with healthy influences such as whole-grain brown rice, wild-caught, sustainable Alaskan salmon, and all-natural chicken, and you have a recipe for delicious, healthy dining. Wok-based cooking (which requires less oil) using soybean oil keeps fat contents low, and less sodium in the sauces rounds out P.F. Chang’s healthy take on Chinese food.
Special credit goes to their nutritional information being based on the whole entrée, not a single serving like at most places.
Danger zone: Traditional, fat-dense items such as Lo Mein Beef.
We love: Carb-free vegetarian lettuce wraps—wok-seared tofu, red onions, and water chestnuts with mint and lime, set in lettuce cups.
