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 Curry Noodles with Chicken

The Big Bowl Restaurant Recipe

Serves 2-4

30 dried red chilies
1/4 cup coriander seeds
2 teaspoons black peppercorns
4 teaspoons cumin seeds
1 tablespoon paprika
3 tablespoons peeled and chopped fresh ginger
2 bunched cilantro stems (reserve leaves for the curry dish)
15 garlic cloves
2/3 cup chopped white onion
3 stalks lemongrass (use bottom 2 inches only)
3/4 cup peanut oil
1 tablespoon kosher salt
3 tablespoons fish sauce (3 Crabs brand preferred)
2 tablespoons sugar
2 tablespoons fresh lemon juice
2 Fresno peppers

Over medium heat in a small skillet, toast the dried chilies, coriander seeds, cumin seeds, and peppercorns until fragrant. Grind to a medium powder in a spice grinder or blender. Add the paprika to the spice mix. Put the ginger, garlic, onion, lemongrass, and 1/4 cup of the peanut oil into a food processor and grind to a paste. Add the spice powder, salt, fish sauce, sugar and lemon juice and continue to blend. Remove the past to a bowl and stir in cilantro stems, finely chopped. Transfer to a jar, top with 1/2 cup of oil, and refrigerate. It will keep a week or so. Mix before using. Makes about 2 cups.

Main Dish:
1 tablespoon peanut oil
8 ounces chicken breast, cut into pieces about  1/2  x 1  1/2 inches
2 ounces Fresno peppers julienned
2 ounces red onions diced
3 ounces red curry paste (from recipe above)
4 ounces chicken broth
16 ounces Chinese egg noodles, cooked as directed
4 ounces green beans
1 cup Chinese chives cut into 2 inch lengths
1 teaspoon fish sauce
1/2 teaspoon lemon juice
1/4 teaspoon sugar
2 tablespoons dried shrimp, chopped
2 tablespoons roasted peanuts (unsalted), chopped
1 cup cilantro leaves, rough chopped

Add 2 tablespoons peanut oil to a hot wok. Add the chicken and cook, stirring until cooked about 3/4 through or about 1 1/2 minutes. Add the Fresnos and red onions; stir to combine and cook until heated through. Add the red curry paste. Stir until all ingredients are coated. Add the broth and cook until hot, stirring continuously. Add the noodles and stir without breaking noodles, cook until sauce is combined and halfway absorbed/reduced. Add the beans and stir to combine, cooking for another minute. Add all remaining ingredients and stir just to combine flavors, not to cook any further. Remove from heat and serve immediately.

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