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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Tangerine Pork Tenders


Tangerine Pork Tenders
Panda Express Copycat Recipe

Serves 4

15 ounce pork tenderloin
1 teaspoon cornstarch
3 tablespoons cooking oil
1/2 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced scallion
1 tangerine, cut in half and sliced into 1/4-inch pieces (squeeze 1/2 tablespoon of juice from one or two sections for Group A mixture; use the rest to garnish the plate)
Pinch of sesame seeds


Marinade
2 teaspoons salt
1 teaspoon cooking wine
1 1/2 tablespoons water
1 teaspoon minced ginger
1 teaspoon minced scallion
2 tablespoons cornstarch
1 egg white
1 tablespoon cooking oil


Group A
2 tablespoons ketchup
1/4 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 1/2 teaspoons cornstarch
1 tablespoon sesame oil
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons water
1/2 tablespoon tangerine juice


Combine all marinade ingredients. Slice pork into 2- by 1 1/2- by 1/4-inch strips and add to marinade. Refrigerate for two hours. Dust pork with cornstarch. Heat 2 tablespoons of oil in a wok until hot. Cook pork slices in single layer batches until cooked. Set aside.

Combine Group A ingredients in a bowl; set aside. Stir-fry garlic, ginger and scallion in 1 teaspoon cooking oil. Add Group A to the wok and cook until sauce thickens. Add pork slices and toss to coat. Sprinkle on sesame seeds, and garnish the plate with tangerine slices or as desired.


Source: Panda Express

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