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.




Genghis Grill Bowl of Seoul

Genghis Grill Restaurant Copycat Recipe

1/4 cup diced chicken
1/4 cup sliced beef
1/4 cup medium shrimp
1/8 cup diced green bell peppers
1/8 cup diced red bell peppers
1/4 cup onions
1/8 cup diced potatoes
1/8 cup tomatoes
1/8 cup green onions
1/8 cup mushrooms
2 tablespoons 3G Sauce
4 ounces cooked Udon noodles
2 teaspoons dragon salt
2 tablespoons vegetable oil

Clean and prepare chicken, sliced beef and shrimp. Sprinkle dragon salt over the protein selection. Kosher salt can be substituted if necessary. Cut onions, bell peppers, potatoes and tomatoes to approximately the same size to help the stir fry cook evenly. Wash mushrooms and cut green onions into  1 inch sections.

Preheat wok as advised by the manufacturer. Place 2 tablespoons vegetable oil in wok. Coat the sides of the wok with vegetable oil by moving the pan around.

Place chicken, shrimp and beef into the wok, stirring frequently until shrimp is no longer translucent and the chicken and beef are no longer pink. Remove the mixture from the wok. Add the onions, bell peppers and potatoes to the wok and cook until slightly tender. Place green onions, mushrooms and tomatoes into the mixture and cook for 2 minutes. Add shrimp, chicken and sliced beef back to the wok with the vegetables. Top mixture with 2 tablespoons of sauce. Modify the amount of sauce based on taste preferences. Increase the amount for a stronger flavor, or reduce the sauce quantity to let the protein and vegetables shine. Stir to incorporate. Serve immediately over Udon noodles.

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