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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Chinese Pork with Noodles





CHINESE PORK with NOODLES
Big Bowl Restaurant Recipe

2 tablespoons peanut oil
1/2 cup bamboo shoots, small dice
1/2 cup scallion whites, sliced
1 pound fatty pork, ground once and lightly hand-chopped
1 teaspoon dark soy sauce
1 tablespoon chili paste with garlic
5 tablespoons bean sauce
1 1/2 tablespoons sugar
1 pound fresh Shanghai noodles
1/2 cup thinly sliced scallion green
few drops sesame oil
sprigs of fresh coriander

Bring a large quantity of water to boil. Meanwhile heat a skillet or wok over high heat. When hot, add the peanut oil and add the bamboo shoots and scallion whites and stir briefly to coat. Add the pork and stir, pressing the spatula down and mashing the pork to separate the grains. Do not brown.

When the pork has separated and changed color, add the dark soy and stir in briefly. Add the chili paste, bean sauce and sugar, and cook stirring for 3 to 4 minutes. Turn off the heat (this sauce can be made hours ahead). When water is boiling cook the noodles and drain thoroughly. Transfer to a bowl. Re-heat the pork, if necessary, stir in the scallions and spoon pork sauce over the noodles, sprinkle with sesame oil, garnish with the coriander and serve.


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