Thursday, May 30, 2013

Panda Express


I am very fond of Chinese food, as many of your readers are aware by now. With regards to this, today my friend and I decided to have lunch at Panda Express. Let me just say Panda Express > PF Changs. All day, "erryday."



I ordered the two-side platter- Tangy Jumbo Shrimp, Peppercorn Shrimp, and Fried Rice. 

This next picture is of their Tangy Jumbo Shrimp. It's crispy jumbo shrimp with fresh sugar peas and sweet red bell peppers, all wok-tossed in tangy Asian sauce.



This is their Peppercorn Shrimp. It's prepared with marinated shrimp, fresh asparagus and red bell peppers all wok-tossed with chopped onions in zesty, Thai-inspired peppercorn sauce.


This is their fried rice. Their fried rice is prepared with steamed rice that is tossed in the wok with soy sauce, scrambled eggs, green peas, carrots and chopped green onions.


Check out all that shrimp 



Here's a quick overview of my meal.


My friend ordered- Orange Chicken, Kung Pao Chicken, and Chow Mein. 




Chow Mein is prepared with noodles, tossed in the wok with shredded onions, crisp celery and fresh cabbage.


This next item here is a close up of Orange Chicken.


Orange Chicken is a dish inspired by the Hunan Province in South Central China. It is prepared with crispy boneless chicken bites, tossed in the wok with this sweet and spicy orange sauce. Panda's very own Executive Chef Andy brought this entree to life and it quickly became Panda's most beloved dish.



This here is a closeup of the Kung Pao Chicken.



Kung Pao Chicken is a spicy stir-fry dish inspired by the Sichuan Province in Central China. It is prepared with marinated diced chicken, crunchy peanuts, diced red bell peppers and sliced zucchini, all tossed in the wok with fresh green onions.



And here are two little spring rolls.



It was all super delish as always. I give it a 10/10, they should open up their own restaurant, making it a thousand times better than PF Changs. Long live Panda Express.

Until next time, 

XOXO

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