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.
Bangkok Shrimp and Scallops
BANGKOK SHRIMP & SCALLOPS
The Big Bowl Restaurant Recipe
1 cup jasmine rice, prepared as directed
2 tablespoons fish sauce (we recommend 3 Crabs brand)
2 tablespoons fresh lemon juice
1 1/2 tablespoons pure cane sugar
1 1/2 ounces of peanut oil
2 tablespoons ginger, peeled and julienne
2 tablespoon 1/4 inch diced scallion whites
1 garlic clove, crushed
1 tablespoon red Fresno peppers, julienne
1/2 teaspoon Thai chilies, chopped
2 ounces peapods
1 tablespoon sliced water chestnuts (fresh are best)
3–4 whole raw medium shrimp, peeled, deveined, and cut in half down the center of back
3–4 ounces medium sea scallops, cut in half moon
1 pinch Kaffir lime leaf, minced and crushed
4 grape tomatoes, halved
1/4 cup chopped cilantro
1/4 cup chopped Thai basil
1/4 cup whole roasted peanuts, rough chopped (fresh roasted are best)
Combine fish sauce, lemon juice, and sugar in a small bowl. Stir to combine and set aside.
Prepare one cup of jasmine rice as directed.
While rice is cooking, prepare vegetables, herbs, scallops and shrimp as described.
Place wok on medium to high heat, until it is really hot. Add oil to pan, and heat approximately 15 seconds; until pan almost start to smoke. Add the scallions, ginger and garlic and stir into the oil. Add the Fresno and Thai peppers, and stir to combine with the other ingredients. Stir together for another 15 seconds, then add the shrimp and scallops halves. Stir gently into mixture, until shrimp are just turning pink, about 20 seconds. Add water chestnuts and stir in.
Add all of the sauce/juice/sugar/combo; stir continuously to combine. Get it very hot, but do not boil, about another 20 seconds. Pull the pan off of the fire. While off fire stir in Kaffir lime leaf, tomatoes Thai basil, cilantro, and peanuts; combine well. Split the jasmine rice into two portions in two shallow bowls. Serve half of the cooked mixture partly over one mound of rice, and the remaining half on the other plate (making sure the shrimp and scallops are evenly distributed). Serves Two.