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 Shrimp & Chicken Chow Fun

Big Bowl Restaurant Recipe

1 (7 oz.) package 1/2 inch wide dried rice noodles
4 ounces boneless chicken breast, sliced
3 teaspoons cornstarch
1 teaspoon sesame oil
1/2 teaspoon salt
4 ounces shrimp, peeled, deveined, and cut in half lengthwise
1 cup peanut oil
1/2 cup chicken stock
2 tablespoons oyster sauce
1 tablespoon light soy sauce
2 teaspoons sugar
2 tablespoons rice wine
12-15 snow peas, stringed
fresh red chili pepper, julienne cut
1/2 cup scallions, cut into 2 inch lengths
2 teaspoons Chinese salted black beans, very lightly mashed
1 teaspoon fresh garlic
1 tablespoon fresh ginger
freshly ground black pepper for garnish

Place the dried noodles in a mixing bowl, cover with hot water and let stand until softened. When ready, drain and set aside.

Put the chicken breast in a small bowl and mix with 1 teaspoon of cornstarch, 1/2 teaspoon of the sesame oil, and the 1/2 teaspoon of salt. Add the shrimp to the bowl and mix in 1 teaspoon of cornstarch and the remaining teaspoon of sesame oil. Set aside.

Combine the remaining 1 teaspoon of cornstarch with 1 tablespoon of water and keep it handy.

Combine 2 tablespoons of the chicken stock with the oyster sauce, light soy sauce, sugar and wine. Set aside.

In a wok or skillet heat 1 cup oil to hot. When hot but not smoking, add the chicken and shrimp. Cook stirring to separate the pieces. When the pieces change color, remove to a colander to drain and reserve the oil.

Heat a wok or skillet to very hot, add 4 tablespoons of the reserved oil, and swirl around the pan, and let cook for 4 minutes or so, until lightly browned. Flip and cook for another 2 minutes.

Add the snow peas, chiles, and scallions, and cook, stirring, over high heat for 1 to 2 minutes. Add the black beans, garlic, and ginger, and stir briefly. Add the chicken and oyster sauce mixture and cook over high heat until the sauce is hot.

Continue to cook, stirring, over high heat and re-add the shrimp and chicken. Stir And add the remaining chicken stock. When boiling, give the reserved cornstarch and water mixture a quick stir and add it in. Cook, tossing, until the noodles are well coated with the sauce.  Stir and remove to a serving plate. Garnish with black pepper and a few drops of sesame oil. Makes 2 servings.

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