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.




Red braised Beef Short Ribs

The Big Bowl Restaurant Recipe

Serves 4-6

3 pounds beef short ribs, cut in half against the rib by your butcher
1/2 cup Shaoxing rice wine (unseasoned)
3 whole star anise
2 teaspoons dark soy sauce
1/4 cup light soy sauce
1 large lump of yellow rock sugar (about 1 1/2 inches square)
1/2 teaspoon kosher salt
1/2 pound daikon, peeled and cut into 1″ pieces
1/2 cup fresh cilantro leaves
3 cups jasmine rice, cooked as directed

A specialty of Shanghai, “red braising” refers to the slow simmering of rich meats in Shaoxing wine, Chinese rock sugar, and dark soy sauce.

Place the ribs in a pot with 1 quart of water and bring to a boil. Skim well and add the Shaoxing wine. Continue to skim if necessary and add the start anise. Turn the heat to medium and simmer for 10 minutes.

Add the soy sauces, rock sugar and salt, and simmer covered for at least an hour. Add the daikon and cook another 45 minutes, until meat is fork tender and nearly ready to come off of the bone (additional cooking time is fine if needed). When cooked, remove the short ribs to a slotted spoon, and cover to keep warm.

Turn the heat to high under the remaining liquid and reduce, uncovered, until it slightly thickens. Re-add the meat and cook briefly in the sauce (to coat the meat). Just before serving, stir in the cilantro leaves. Serve with jasmine rice. Serves 4 to 6 as part of a larger meal.

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