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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Sweet N Sour Pork Bowl



SWEET N SOUR PORK BOWL
Genghis Grill Restaurant Copycat Recipe

1/2 cup cubed pork
1/8 cup green beans
1/4 cup pineapple chunks
1/8 cup sliced green onions
1/8 cup bamboo shoots
1/8 cup bean sprouts
2 tablespoons Sweet and Sour Sauce
4 ounces cooked spiral pasta
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil

Slice the pork into chunks, then sprinkle with salt and pepper. Clean and cut all the vegetables.
Drain the pineapple, or slice it if you're using fresh fruit. Preheat the wok to a medium high temperature. Add 2 tablespoons of vegetable oil to the bottom of your wok and heat. Test the oil for readiness  by flicking a few drops of water over the top. If the water sizzles, the oil is heated.
Swirl the vegetable oil around the wok until the sides are coated.

Place the pork cubes into the wok and cook until done or white throughout. Avoid overcooking the
meat. Remove the pork from the wok and place it in a clean bowl. Add all of the vegetables to the wok and cook for 4 to 5 minutes, or until vegetables are slightly tender. Add the pork on top of the vegetables. Pour the sauce over the mixture and stir frequently to coat evenly. Cook for a few
more minutes. Remove mix and serve over steamed white or brown rice.

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