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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Shrimp House Special



SHRIMP HOUSE SPECIAL
Golden Crown Restaurant Recipe

2 tablespoons sliced water chestnuts
1 teaspoon oyster sauce
2 tablespoons sliced canned mushrooms
1/4 cup slivered carrots
1/4 cup vegetable oil, divided
1/4 cup slivered celery
1/4 pound peeled small shrimp
1/4 cup chopped chicken
1 1/2 cups fresh bean sprouts
2 garlic cloves, minced
1/2 teaspoons granulated sugar
2 tablespoons slivered bamboo shoots
1 (15 oz.) package chow mein
1/8 teaspoon salt
1/4 cup slivered Chinese BBQ pork
1/4 cup slivered bok choy
2 tablespoons slivered onion
1 tablespoon cornstarch
1/4 cup slivered green pepper
1 cup chicken broth

Boil the chow mein noodles according to package directions. Drain. Heat 2 tablespoons oil in wok or very large frying pan. Stir fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic. Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir fry for several minutes over high heat.

Add shrimp, chicken and barbecued pork. Continue stir frying several minutes. Add broth and cover with lid. Cook with lid on for 3 to 4 minutes. Combine Cornstarch with cold water. Stir in oyster sauce, sugar and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately. Makes 6 servings.


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