Oh, yes, Panda Express! It really should qualify as a guilty pleasure for me, because it's mall food, but back when I was working in Glendale I'd head down to the Galleria for lunch almost every day. For one thing, it was fast, and for another thing, it wasn't McD's or any of the other burger chains, which always leave my mouth feeling sludged. (I'd kind of alternate between Panda Express and La Salsa, which was also healthier than Ronald and his ilk.)
Favorites? Orange chicken, sweet and sour pork, black pepper chicken. And I'd always doctor the chow mein noodles with hot sauce.
In a different direction, I'd head over to a place called the Bamboo Palace, which knew how to serve up good food fast. I'd usually have the Kung Pao Three Kinds, which was spicy and loaded with chicken, pork, and shrimp. They'd always start their lunches off with a bowl of soup, which was usually hot-and-sour or egg drop. Oh, and there's be a crispy won-ton and rice (steamed or fried, I'd always ask for the latter). Even with tip it came to less than $10, and I always over-tipped because the people there were so nice.
Let's get a recipe in here, too, something I was able to do at home (to der Brucer's delight, once I figured out how to do it right).
Sweet and Sour Pork Serves six (easily halved)
Cut 2 pounds pork butt (shoulder) into 1-inch cubes. In a bowl, combine 1 egg, 1 T cornstarch, 1/2 t salt, and 1/2 t black pepper; add pork and toss to coat evenly.
Heat 2 c vegetable oil in a wok (or use a deep frier) (but not a deep friar) to 350 degrees. Add pork cubes and cook until crispy and golden, about 7 minutes. Remove with slotted spoon and drain on paper towels or a rack. (This can be done in batches.)
Pour off almost all of the oil, saving 1 1/2 T in wok. Return to high heat, adding a slice of fresh ginger for flavor (about 5 seconds); discard ginger. Add 1/4 c diced bell peppers (red, green, or mixture), 1/4 c carrots, sliced thin, and 1/4 c diced white onion, stir-fry for a minute to soften.
In a small bowl, combine 1/4 c sugar, 1/4 c cider vinegar, 2 T soy sauce, 1 T ketchup, 1 T cornstarch and 1/3 c cold water. Add to veggies in wok, bring to boil and stir until sauce thickens, about 2 minutes. Return pork to wok, heat through, transfer to a platter and serve.
(Chicken can be substituted for pork. Or shrimp, which cooks much faster. I strongly advise having everything ready before you start cooking, because this obviously moves fast once you start applying the heat. And that oil you poured off? Strain it, and it can be used several more times before it breaks down and has to be thrown out.)
