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 Coconut Steamed Mussels

Big Bowl Restaurant Recipe

1 teaspoon peanut oil
6 10 slices Thai Ginger
1 lemongrass stalk, bottom three inches sliced thinly on a bias
1 Serrano Chile, julienne cut (seeds and all)
15 mussels,  debearded and scrubbed (about half pound)
1 cup chicken broth
1 teaspoon  fish sauce
1 teaspoon  sugar
2 tablespoons coconut milk
2 Thai basil leaves. Julienne cut
1 tablespoon fresh cilantro leaves
1/4 small line
dash of freshly ground black pepper

Heat a large saucepan or skillet. Add the oil. When hot, add the ginger, lemongrass, chili pepper, and lime leaf, and stir briefly. Add the mussels and stir briefly with the herbs. Add the chicken broth and simmer until the mussels open. Discard any that don't open. Stir in the fish sauce, sugar, and coconut milk, bring to a boil, and immediately turn off the heat.

Pour the broth into one or two serving bowls (holding back the mussels).  Sprinkle in the basil and cilantro leaves, squeeze in the lime, add the pepper,  then arrange the mussels on top of each bowl. Makes 2 or 3 small servings.

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