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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Genghis Grill Bayou Bowl


BAYOU BOWL
Genghis Grill Restaurant Recipe

1/8 cup diced chicken
1/8 cup marinated white fish
1/8 cup medium-sized shrimp
1/8 cup sausage
1/8 cup diced red bell peppers
1/8 cup diced green bell peppers
1/4 cup onions
1/4 cup tomatoes
2 tablespoons Roasted Tomato Sauce
4 ounces steamed rice
2 teaspoons citrus garlic herb seasoning
2 tablespoons vegetable oil

Chop  the chicken, slice sausage, clean shrimp and chop marinated white fish. Place in a bowl.
Add citrus garlic herb to the bowl, then stir. Cut the onions and bell peppers. Try to maintain the same size to allow the mixture to cook evenly.

Preheat the wok as advised by the manufacturer, typically before adding oil. Add 2 tablespoons of vegetable oil to the bottom of the wok. The oil is ready when a drop of water sizzles in in the wok.

Place chicken, shrimp, sausage and shrimp into the wok, stirring frequently until shrimp is no
longer translucent and no pink is seen on the chicken. Remove the seafood, sausage, and chicken mixture from the wok.

Add the onions, bell peppers, and tomatoes to the wok and cook until slightly tender. Add seafood and meat mixture to the wok with the vegetables. Top mixture with the sauce. Modify the amount of sauce based on flavor preferences. Stir to coat all ingredients with the sauce and heat the sauce. Scoop the mixture out of the wok and place on top of freshly steamed rice.


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