Panda Garden on Garland Road is the newest addition to the neighborhood Chinese food scene. Just two months old, they serve traditional dishes with a couple of added attractions.
“All meals come with an all-you-can-eat salad, soup and dessert bar,” says manager Su Chen. “And we serve a specialty called Peking potatoes — a fried potato in brown sauce that can be mixed with different kinds of meat.”
The pleasant spot also offers a full lunch buffet and a drive-up window — a bit unusual for a rather nice looking “sit down” restaurant. Popular dishes are the sesame chicken, the lo mein, and beef with broccoli (see recipe). Note to the health conscious: the restaurant uses vegetable oil (soy bean) and no MSG. For information, call 214-328-5578.
Chinese Beef with Broccoli
Beef marinade:
1 tsp. Cooking wine
1 Tbs. Soy sauce
1/4 tsp. baking soda
1 Tbs. cornstarch
3 Tbs. Water
Main dish:
1/2 lb. sirloin or tenderloin of beef
1/2 lb. broccoli
1/2 cup oil
6 3/4 inch green onion sections
6 thin slices of ginger
Sauce:
1/2 Tbs. Cooking wine
2 Tbs. Soy sauce
1/2 tsp. Sugar
1/2 tsp. Cornstarch
1 Tbs. water
Remove any fat or muscle from the beef and cut, across the grain, into 1 1/4 inch slices. Place in marinade for 30 minutes. Before stir-frying, add one tablespoon of oil and toss slightly to prevent sticking. Heat the pan and add 1/2 cup oil. When medium hot (275° F) add the beef and stir to keep slices from sticking together. Stir-fry for about 20 seconds until the meat changes color. Remove and drain. Leave three tablespoons of oil in the pan and heat until very hot. Add the green onion and ginger, stir-frying until fragrant. Add broccoli and stir-fry for another 20 seconds. Add the sauce, beef mixture and toss slightly. Remove to serving plate. Serve hot.
What About Wine?
Some of the best American wines no one has ever heard of come from the states of Washington and Oregon.
“There are some really wonderful wines out there,” says Randy McLaughlin, the director of fine wines for Sigel’s. “And they’re great buys too, as long as you stick with the lower-priced wines. The problem with the high-end wines is that they don’t make enough to keep the price down.”
One reason why Pacific Northwest wines are a better value is that land is less expensive in Washington and Oregon than in California. This means wines from the largest producers, like Hogue and Columbia Crest, are about $2 cheaper than similar California wines.
• Hogue Fumé Blanc 1998 ($7). A white wine from Washington state that goes well with almost anything, and is unbelievably inexpensive. Serve well chilled
• Shooting Star Blue Franc 1998 ($10). Well-known California wine maker Jed Steele uses a little-known French grape, the blue franc, to produce Merlot-style wine in Washington. Serve at room temperature.
• Hedges Cabernet/Merlot 1998 ($12). This blend comes from a Columbia Valley winery known for tasty blends, including a Chardonnay/Fume. Serve at room temperature. — Jeff Siegel
