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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Wok Roasted Vegetable Salad


Another new menu addition is Pei Wei’s Wok Roasted Vegetable Salad, a flavorful combination of wok roasted cauliflower, zucchini, carrots, green beans, scallions, assorted lettuce, Napa cabbage, cucumbers and tomatoes topped with toasted sesame seeds, curry salt and tossed in a miso vinaigrette.

Miso Vinaigrette
1 1/2 tablespoons miso paste
2 tablespoons rice vinegar
1 1/4 tablespoons honey
1 tablespoon minced fresh ginger root
1 tablespoon sesame oil
1 1/2 teaspoons lime juice
1 teaspoon toasted sesame seeds


Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.



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