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 Eight Vegetable Stir Fry
EIGHT VEGETABLE STIR FRY
Big Bowl Restaurant Recipe
4 dried black shiitake mushrooms
1/4 pound fresh green beans
6 snow peas
1/4 pound bok choy leaves
1/4 cup sliced bamboo shoots
2 scallions, cut into 2 inch lengths
1/2 cup chicken stock
3 tablespoons oyster sauce
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 teaspoon minced garlic
1/2 pound bean curd, cut into 3/4 inch cubes
a few drops sesame oil
Cover the mushrooms with 1/2 cup boiling water and allow to sit for 30 minutes or longer.
Meanwhile, wash and prepare all the vegetables and set aside. Combine the stock with the oyster sauce, salt, and sugar, and set aside.
Drain the mushrooms, reserving the liquid. Cut off the stems and discard. Cut each cap in two. Mix 4 tablespoons of the reserve liquid with the cornstarch and set aside.
Heat a large skillet or wok over high heat and add the peanut oil. Add the mushroom caps and garlic, and stir briefly. Add all the vegetables and stir rapidly until well coated with the oil, about 1 minute. Add the bean curd and continue to stir.
Add the chicken stock mixture and when it boils, give the cornstarch mixture a quick stir and add it. Cook, stirring, over high heat until the sauce gives a clear glaze to the vegetables. Serve Sprinkled with sesame oil. Serves 2 to 4.