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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Big Bowl Restaurant Big Buddha Bowl

BIG BUDDHA BOWL
Big Bowl Restaurant Recipe

Vegetables:
3 dried black mushrooms
1/3 cup bean curd, cubed
6 snow peas
1/4 cup bamboo shoots, sliced
4 hearts bok choy, cut in half
1/4 cup sliced red and green bell peppers
1 cup spinach leaves
1 cook bean sprouts
2 cups rice

Sauce:
3/4 cup vegetable broth
1 tablespoon oyster sauce
1/2  tsp sugar
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2  teaspoons cornstarch mixed with 2 tablespoons of water

Cover the mushrooms with 3/4 cup boiling water and allowed to sit for 30 minutes. With your hands, ring out the mushrooms over the soaking liquid.  Cut off and discard the stems. Slice of mushroom caps and half on the bias.

To make the sauce, mix the broth with the oyster sauce, garlic, and ginger in a saucepan, and bring to a boil. Add the cornstarch mixture and boil just until thickened and clear.

Combine the vegetables in the bean curd in a bowl, put the ball in the top of a steamer containing rapidly boiling water, and steam until done, about 5 to 7 minutes. Arranged over the steamy white rice. Pass the sauce for the diners to help themselves.  Serves 2 to 4.

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