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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General Tso's Meatballs



GENERAL TSO'S MEATBALLS
China Buffet Restaurant Copycat Recipe

Serves 4

Meatballs:
1 pound ground turkey or chicken
2 tablespoons minced ginger
1/4 cup scallions, chopped
1 teaspoon garlic powder
1/4 cup almond flour
1 egg
light flavored oil for frying (olive, grapeseed, etc)

Sauce:
1/2 teaspoon sesame oil
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1/4 cup water
3 tablespoons sugar
1/4 cup scallions, chopped
4 -5 small dried chilies, seeded and chopped

To make the meatballs: Combine all of the meatball ingredients and mix thoroughly. Form into 16 balls and fry in oil over medium heat until cooked through and crispy. Alternatively you could bake them but they won't get the crunchy exterior.

To make the sauce: Combine the sesame oil, vinegar, soy sauce, water and sugar in a small saucepan and whisk until combined. Add the scallions and chili pepper and bring to a boil. Simmer for five minutes until thickened and remove from heat.

To serve: Add the cooked meatballs to the thickened sauce and stir to coat. Garnish with more chopped scallions and chilis if desired.

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