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 Stir Fried Spinach

Big Bowl Restaurant Recipe

1 cup peanut oil
1/4 cup pine nuts
1 teaspoon kosher salt
2 teaspoons sugar
2 tablespoons rice wine
1 tablespoon very fine julienne of ginger
1 pound fresh spinach, washed and thoroughly dried
few drops sesame oil

Heat the oil in a small sauce pan over high heat to hot but not smoking. Add the pine nuts, stir, and turn off the heat. Allow to sit for 5 minutes or until they are a light golden brown. Remove the pine nuts to a paper towel to drain, reserving the oil.

Combine the salt, sugar, and rice wine, and set aside.

Heat a large wok over high heat and add 3 to 4 tablespoons of the peanut oil. When it is hot, add the ginger, sizzle very briefly in the oil, the add the spinach. Cook, stirring and tossing rapidly, for about 20 seconds until all the spinach leaves are coated with the oil. Add the seasoning mixture, and continue to toss just until the spinach is beginning to wilt. Remove it from the heat, toss a few more times, and transfer it to a serving plate. Sprinkle with the pine nuts and sesame oil. Serves 2 to 4.

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