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 Honey Soy Sauce

Genghis Grill Restaurant Copycat Recipe

1/2 cup soy sauce
2 tablespoons sugar
1 cup corn syrup
2 tablespoons honey
1/4 cup Mirin wine
2 tablespoons rice vinegar
1 tablespoon pineapple juice concentrate
2 tablespoons corn starch
2 tablespoons sesame seed oil
1/4 teaspoon garlic
1/8 teaspoon chili pepper
1/8 teaspoon black pepper
1/4 teaspoon ginger
1/8 teaspoon cilantro
1/8 teaspoon crushed red pepper

Combine soy sauce, honey, sugar, rice vinegar and pineapple juice in a medium sized mixing bowl.
Slowly stir the mixture and gently pour in the corn syrup, corn starch, sesame seed oil and Mirin wine.

Add all seasonings including garlic, chili pepper, black pepper, ginger, cilantro and crushed red pepper to the liquid mixture. Blend the mixture with a whisk to mix evenly for several minutes, or until the cornstarch is incorporated completely into the mixture. Allow sauce to set for about 30 minutes prior to serving, or using in cooking.

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