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.
Blazing Rice Noodles with Beef
BLAZING BIG RICE NOODLES WITH BEEF
The Big Bowl Restaurant Recipe
5 ounces flank steak, thinly sliced
1 1/2 teaspoons dark soy sauce
1 teaspoon cornstarch
1/2 teaspoon sesame oil plus a few drops for sprinkling
1/2 cup chicken broth
2 tablespoons oyster sauce
1 1/2 tablespoons light soy sauce
2 teaspoons red wine vinegar
1 teaspoon dark soy sauce
1 1/2 teaspoons sugar
1 cup peanut or vegetable oil
14 ounces fresh wide rice noodles, sliced into 3/4 inch widths
8 slices jalapeno peppers
1 1/2 teaspoons Chinese salted black beans
2 teaspoons chopped fresh ginger
2 teaspoons chopped fresh garlic
3 tablespoons thinly sliced strips red bell or fresh Fresno peppers
3 scallions, cut into 2 inch lengths
5 ounces baby bok choy, quartered lengthwise
1/4 cup sliced green scallions
freshly ground black pepper
Mix the beef with the dark soy sauce, salt, cornstarch, and the 1/2 teaspoon sesame oil, and set aside. Mix 1/4 cup of the broth, the oyster sauce, light soy sauce, vinegar, dark soy sauce, and sugar; set aside.
Heat about a cup of oil in a wok. When hot but not smoking, add the beef and cook, stirring, until the meat starts to change color (it should still be pink). Remove with a slotted spoon to drain. Remove oil from the pan and reserve.
Heat a wok to hot and add 4 tablespoons of the reserved oil, and swirl the oil around the pan. When hot, add the noodles, spread over the bottom of the pan, and let cook for 2 to 3 minutes until lightly browned. Flip and cook for another 1 to 1 1/2 minutes.
Push the noodles aside and add the jalapenos, black beans, ginger and garlic. Stir briefly, then toss with the noodles. When fragrant, add the red pepper, scallions, and bok choy, and continue to toss. Add the oyster sauce mixture and toss to coat. Re-add the beef and stir briefly. Add the remaining broth and continue to stir and cook until most of the liquid is gone. Remove to a plate and serve sprinkled with the green scallion slices, the sesame oil and the black pepper. Serves 2-4.