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 Singapore Chili Shrimp

Big Bowl Restaurant Recipe

1 pound shrimp, unpeeled
2 teaspoons light soy sauce
1 teaspoon chili paste with garlic
1 tablespoon sugar
1/2 teaspoon salt
5 tablespoons peanut oil
1 cup drained and lightly chopped canned tomatoes
2 tablespoons ginger, finely chopped
1 tablespoon garlic, finely chopped
1 large egg, lightly beaten
1/2 cup lightly chopped cilantro leaves
few drops sesame oil

Peel the shrimp, leaving on the tail section. Devein.

Combine the soy sauce, chili paste with garlic, sugar, and salt. Set aside.

Heat a skillet over high heat and when smoking hot, add 2 tablespoons of the oil. Add the tomatoes and cook, stirring, over high heat, about 1 to 2 minutes, until they thicken slightly. Add the soy sauce mixture and continue to cook  another minute or so. Set aside.

Heat another wok or skillet to hot. When hot, add the remaining 3 tablespoons of oil. When the oil is hot, add the ginger and garlic, and toss briefly. Add the shrimp and stir until they are well coated with the seasonings and start to turn color. Then add the tomato sauce and cook over high heat until piping hot. Turn off the heat, immediately stir in the egg, sprinkle in the cilantro, drizzle with the sesame oil, and serve with rice.  Makes 3 to 4 servings.

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