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 Teriyaki Ginger Salmon
TERIYAKI GINGER SALMON
Big Bowl Restaurant Recipe
2 tablespoons peanut oil
8 ounces salmon fillet
2 tablespoons chopped ginger
1 tablespoon rice wine
2 tablespoons thinly sliced scallion
a small lemon wedge
Combine the soy sauces and sugar to make the teriyaki sauce and set aside.
Heat the pan or skillet to very hot. Add the oil. Sear the fish in the pan skin side down. Turn and sear the other side. Add the ginger and saute briefly. Add 1/4 cup water and cover the pan. Steam for 2 to 3 minutes, adding more water as necessary. Uncover and add the teriyaki sauce, and, as the sauce reduces to a syrup, turn the fish in it a couple of time to glaze. When the sauce becomes a glaze, add the wine, scallion a squeeze of the lemon. Turn the fish once or twice more until well glazed and remove to a serving dish. Makes 2 servings.