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.
Big Bowl Chinese Broccoli
CHINESE BROCCOLI with Oyster Sauce
Big Bowl Restaurant Recipe
1 pound Chinese broccoli
1 1/2 teaspoons oyster sauce
1 teaspoon light soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
Remove and discard the tough ends of the broccoli stems. Cut the rest on a bias into 4 inch lengths, leaves and all. Put in a strainer and add to a pot of rapidly boiling water. Cook until done, 3 to 5 minutes. (It should be bright green and soft with a slight crunch.)
When done, drain thoroughly and arrange on a plate. Mix together the oyster sauce, soy sauce, and sugar, and drizzle over the broccoli. Sprinkle with sesame oil. Makes 2 to 3 servings.