Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.

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Genghis Grill Stir Fry Bowl Recipe Cards

PINEAPPLE TERIYAKI CHICKEN

PROTEIN: chicken breast
SEASONING: salt, pepper & citrus garlic herb
VEGETABLES: carrots, onions, green beans & pineapple
SAUCE: island teriyaki sauce

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HONG KONG BEEF

PROTEIN: mongolian chili chave beef
SEASONING: garlic
VEGETABLES: cabbage, tomatoes, onions, green beans, bell peppers
SAUCE: island teriyaki sauce, khan pao sauce

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SIZZLING CITRUS FISH

PROTEIN: garlic lime marinated fish
SEASONING: lemon pepper & citrus garlic herb
VEGETABLES: snow peas, green onions, tomatoes, potatoes, bean sprouts, cilantro
SAUCE: khanzu sauce

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SWEET BASIL CHICKEN

PROTEIN: chicken breast
SEASONING: salt, pepper, garlic, ginger
VEGETABLES: asparagus, potatoes, green onions, water chestnuts, basil
SAUCE: honey soy sauce

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SMOKEY BBQ BACON

PROTEIN: bacon & chicken
SEASONING: salt, pepper, citrus garlic herb
VEGETABLES: mushrooms, tomatoes, onions, asparagus
SAUCE: island teriyaki & mongo BBQ sauce

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BLAZIN CAJUN SAUSAGE

PROTEIN: sausage & pork
SEASONING: salt, pepper, cajun, garlic
VEGETABLES: carrots, baby corn, onions, bell peppers, potatoes
SAUCE: khan pao sauce

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THAI COCONUT SHRIMP

PROTEIN: shrimp
SEASONING: salt, pepper, citrus garlic herb
VEGETABLES: snow peas, spinach, green onions, mint, basil
SAUCE: thai peanut sauce

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GARLIC GINGER PORK

PROTEIN: pork
SEASONING: garlic, ginger, crushed red pepper
VEGETABLES: spinach, onions, water chestnuts, sweet potatoes, cilantro
SAUCE: khanzu sauce

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HONEY GARLIC SCALLOPS

PROTEIN: scallops & bacon
SEASONING: salt, crushed red pepper, garlic
VEGETABLES: sweet potatoes, green onions, cilantro, water chestnuts, tomatoes
SAUCE: honey soy sauce

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KHAN PAO TOFU

PROTEIN: tofu
SEASONING: garlic, cayenne, citrus garlic herb
VEGETABLES: squash, zucchini, asparagus, sweet potatoes, peas, onions
SAUCE: honey soy & khan pao sauce

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SPICY SESAME CHICKEN

PROTEIN: chicken & bacon
SEASONING: salt, pepper, ginger, garlic
VEGETABLES: jalapenos, onions, mushrooms, tomatoes
SAUCE: sesame soy sauce

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ROASTED GARLIC BEEF

PROTEIN: sliced beef
SEASONING: salt, lemon pepper, garlic
VEGETABLES: potatoes, mushrooms, green onions, bell peppers
SAUCE: roasted garlic sauce


 

Genghis Grill Surf N Turf Bowl



SURF N TURF BOWL
Genghis Grill Restaurant Copycat Recipe

1/2 cup steak
1/2 cup imitation crab
1/2 cup cooked steamed rice
1 ounce Honey Soy Sauce
1/8 cup carrots, julienne cut
1/8 cup sliced onions
1/8 cup green beans
2 tablespoons 3G Sauce

Slice steak into chunks, then marinate in your preferred marinade for about a half hour. For a fresh, inexpensive marinade, combine soy sauce, lemon juice, red wine vinegar, garlic, black pepper, Worcestershire sauce, and Dijon mustard.

Place  the steak and crab in a small bowl, then sprinkle marinated steak with salt and pepper. Stir to distribute salt and pepper. Cut the onions, carrots and green beans.

Preheat a medium wok, or stir fry pan for about a minute or until a drop of water creates a sizzle.
Add 2 tablespoons of canola oil to the wok heat it on medium-high heat until a drop of water pops in the oil. Move the wok around to coat the sides of pan about 1/2 way from the top.

Place the steak into the wok and cook steak until done while stirring constantly. Remove steak from the wok. Add the green beans, onions and carrots to the wok and stir fry until crisp tender. Add the steak back to the wok. Pour the sauces evenly over the vegetable and protein mixture. Stir constantly until ingredients are mixed well and coated evenly with sauce. Remove mixture from the wok and serve over steamed rice or noodles.

Genghis Grill Bowl of Seoul



BOWL OF SEOUL BOWL
Genghis Grill Restaurant Copycat Recipe

1/4 cup diced chicken
1/4 cup sliced beef
1/4 cup medium shrimp
1/8 cup diced green bell peppers
1/8 cup diced red bell peppers
1/4 cup onions
1/8 cup diced potatoes
1/8 cup tomatoes
1/8 cup green onions
1/8 cup mushrooms
2 tablespoons 3G Sauce
4 ounces cooked Udon noodles
2 teaspoons dragon salt
2 tablespoons vegetable oil

Clean and prepare chicken, sliced beef and shrimp. Sprinkle dragon salt over the protein selection. Kosher salt can be substituted if necessary. Cut onions, bell peppers, potatoes and tomatoes to approximately the same size to help the stir fry cook evenly. Wash mushrooms and cut green onions into  1 inch sections.

Preheat wok as advised by the manufacturer. Place 2 tablespoons vegetable oil in wok. Coat the sides of the wok with vegetable oil by moving the pan around.

Place chicken, shrimp and beef into the wok, stirring frequently until shrimp is no longer translucent and the chicken and beef are no longer pink. Remove the mixture from the wok. Add the onions, bell peppers and potatoes to the wok and cook until slightly tender. Place green onions, mushrooms and tomatoes into the mixture and cook for 2 minutes. Add shrimp, chicken and sliced beef back to the wok with the vegetables. Top mixture with 2 tablespoons of sauce. Modify the amount of sauce based on taste preferences. Increase the amount for a stronger flavor, or reduce the sauce quantity to let the protein and vegetables shine. Stir to incorporate. Serve immediately over Udon noodles.

Genghis Grill Buddhist Bowl



BUDDHIST BOWL
Genghis Grill Restaurant Copycat Recipe

1/2 cup diced extra firm tofu
1/4 cup baby corn
1/4 cup green beans
1/8 cup sliced squash
1/8 cup sliced zucchini
1/8 cup bamboo shoots
1/8 cup bean sprouts
2 tablespoons Honey Soy Sauce
4 ounces steamed rice
2 teaspoons yellow curry salt
2 tablespoons vegetable oil

Drain and slice about half of an extra firm tofu block into 1 inch cubes. Drain, clean and slice squash, zucchini, bean sprouts, bamboo, baby corn and green beans. Shake yellow curry salt over the tofu and stir to coat.

Preheat wok for about 1 minute, then add 2 tablespoons of vegetable oil to the bottom. Move the wok around and allow the vegetable oil to coat the sides of the wok about halfway from the top.

Place tofu into wok and stir frequently until all edges of the tofu take on a golden hue. Remove the tofu from the wok. Add all the vegetables to the wok and cook, constantly stirring, until all are slightly tender. Add thr tofu back to the wok and stir in with the vegetables. Top mixture with 2 tablespoons of sauce and stir to coat. Serve immediately over freshly steamed rice.


Genghis Grill Special Fried Rice Bowl


SPECIAL FRIED RICE BOWL
Genghis Grill Restaurant Copycat Recipe

1/8 cup cleaned medium shrimp
1/8 cup ham
1/8 cup chicken
1/4 cup bamboo shoots
1/4 cup bean sprouts
1/4 cup green beans
2 tablespoons 3G Sauce
4 ounces fried rice
2 teaspoons dragon salt
2 tablespoons vegetable oil

Remove any excess fat from the shrimp, ham, and chicken. Place all of the meat in a medium bowl. Chop chicken and ham into equal sized pieces. Add the salt and freshly ground pepper to the meat and stir well. Cut the green beans into 1-inch segments. Drain the bean sprouts and the water chestnuts.

Preheat the wok for 30 seconds to a minute. Test to see if the wok is hot enough by dropping a bead
of water into the pan. If it sizzles immediately, the wok is preheated. Add 2 tablespoons of oil to the wok and heat oil until water pops in the oil. Move the wok around to coat the sides of the wok with oil evenly.

Place the ham and chicken into the wok. Cook for 2 minutes, stirring constantly, then add the shrimp and cook until the shrimp starts to  turn pink. Remove the meat and place it in a small bowl.
Add the bean sprouts, green beans, and bamboo shoots to the wok. Stir fry the mixture until the vegetables are crisp-tender, 3 to 4 minutes. Add the meat back to the wok and pour the sauce over the shrimp, ham, chicken, and vegetable  mixture. Stir well and allow the sauce to coat all ingredients evenly. Remove and serve immediately over fried rice.