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.




Spicy Eggplant

Spicy Eggplant in Garlic Sauce
Panda Express Copycat Recipe

1 pound eggplant
2 tablespoons vegetable oil
1/8 cup green bell peppers, julienned
1/8 cup red bell peppers, julienned
1/8 cup bamboo shoots, julienned
1/8 cup wood ear mushrooms, julienned
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
1 tablespoon green onion, chopped
1 teaspoon chili paste
1 tablespoon Shao Hsing cooking wine
1 teaspoon soy sauce
2 tablespoons chicken broth
1 teaspoon sugar
1 teaspoon vinegar

Cornstarch slurry:
1 tablespoon cornstarch, mixed with
2 tablespoons water

Slice eggplant diagonally, keeping a 1-inch thickness. Set aside. Heat the oil in the wok until hot. Add eggplant and deep fry until brown.  Add peppers, bamboo shoots and mushrooms. Stir fry until cooked.  Remove and drain. Set aside. Heat the wok. Add remaining ingredients except cornstarch mixture.  Bring to a boil. Slowly stir in cornstarch to thicken. Add eggplant and vegetables. Mix gently to coat with thickened sauce. Remove and serve on platter.

Source: Panda Express

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