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 Buddhist Bowl

Genghis Grill Restaurant Copycat Recipe

1/2 cup diced extra firm tofu
1/4 cup baby corn
1/4 cup green beans
1/8 cup sliced squash
1/8 cup sliced zucchini
1/8 cup bamboo shoots
1/8 cup bean sprouts
2 tablespoons Honey Soy Sauce
4 ounces steamed rice
2 teaspoons yellow curry salt
2 tablespoons vegetable oil

Drain and slice about half of an extra firm tofu block into 1 inch cubes. Drain, clean and slice squash, zucchini, bean sprouts, bamboo, baby corn and green beans. Shake yellow curry salt over the tofu and stir to coat.

Preheat wok for about 1 minute, then add 2 tablespoons of vegetable oil to the bottom. Move the wok around and allow the vegetable oil to coat the sides of the wok about halfway from the top.

Place tofu into wok and stir frequently until all edges of the tofu take on a golden hue. Remove the tofu from the wok. Add all the vegetables to the wok and cook, constantly stirring, until all are slightly tender. Add thr tofu back to the wok and stir in with the vegetables. Top mixture with 2 tablespoons of sauce and stir to coat. Serve immediately over freshly steamed rice.

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