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 Firecracker Shrimp Bowl
FIRECRACKER SHRIMP BOWL
Genghis Grill Restaurant Copycat Recipe
1/8 cup cleaned medium shrimp
1/8 cup scallops
1/8 cup calamari
1/8 cup chopped green onions
1/4 cup water chestnuts
1/4 cup sliced carrots
1/4 cup sliced onions
1/4 cup green beans
2 tablespoons Dragon Sauce
4 ounces steamed rice
2 teaspoons dragon salt
2 tablespoons vegetable oil
Clean and prepare the shrimp, calamari and scallops and place in a medium-sized bowl.
Add the dragon salt to the seafood and stir. Cut the onions, green beans, carrots and green onions.
Drain the water chestnuts.
Preheat your wok for about 30 seconds. Add about 2 tablespoons of vegetable oil to your wok. Heat oil until water pops in the oil. Move the wok around to help the oil coat the sides of the wok.
Place the calamari, shrimp and scallops into the wok and stir constantly. Cook until the shrimp
starts to change colors and avoid over cooking. Remove the seafood and set aside in a bowl.
Add the water chestnuts, green beans, carrots and onions to the wok and stir fry until they achieve
the level of doneness desired. When almost done, add the green onions. Add the seafood back to the wok and pour the sauce over the seafood and vegetable mixture. Stir until ingredients are mixed well and all pieces are covered with the sauce. Remove the mixture from the wok and spoon over steamed rice.