Marinated sliced beef stir fried with mushroom, onion and peppers in a flavorful Cantonese style sauce over a bed of greens

EMPEROR'S BEEF

SOUP OF THE DAY

FRIED RICE

LO MEIN

Cellophane noodles with minced pork & tree ear mushrooms tossed in a hot bean sauce

ANTS CLIMBING A TREE

Ask your server when ordering, description changes daily

CHEF DUMPLING

Six house-made vegan dumplings filled with spinach, mushroom & seasoned bean curd, topped with a red oil sauce

VEGETABLE DUMPLINGS IN CHILI OIL

CHA SHAO BUN

Two crispy spring rolls filled with cabbage, mushroom, carrots & bamboo, seasoned with Five Spice

CRISPY VEGETABLE SPRING ROLL

Five traditional hand-formed pork dumplings with a ginger, vinegar sauce

STEAMED PORK DUMPLINGS

Large prawns tossed with mixed vegetables in a peppery, tangy sauce

RED CHILI SHRIMP

DOU HUA

Crispy prawns in a lemon, ginger glaze on a bed of greens

CRISPY PRAWNS

Crispy pieces of chicken with tangerine peel & garlic sauce framed with broccoli crowns

TANGERINE PEEL CHICKEN

THREE CUP CHICKEN

Poached chicken braised in a spicy garlic, chili & Sichuan pepper sauce spicy

RED OIL CHICKEN

Boneless marinated chicken breast topped with our house lemon sauce

CRISPY LEMON CHICKEN

SICHUAN SHREDDED PORK

Tender poached beef slices with mixed greens in a garlic chili broth. Features LaPlatte River Angus Farm Beef

WATER BEEF

Trim beef of excess fat and thinly slice against the grain into 1/8"–1/4" strips. In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1/2 tsp sesame oil, 1/4 tsp white pepper and 1/2 tsp sugar. Add beef, toss thoroughly to coat, cover and refrigerate to marinate for at least 20 minutes and up to 2 hours.

Slice and combine

Clean and slice shiitake mushrooms about 1/4" thick. Seed and thinly slice red and green bell peppers. Halve and thinly slice the yellow onion. Mince garlic and julienne or mince ginger. Trim baby bok choy or gai lan and separate leaves/stems.

Prepare vegetables

Bring a medium pot of salted water to a boil. Blanche baby bok choy or gai lan for 30–45 seconds until bright green and tender-crisp. Remove and immediately plunge into ice water to stop cooking, then drain. Arrange greens on a serving platter as a bed for the finished stir-fry.

Blanch greens (optional, recommended for a bed)

In a small bowl whisk together 1.5 tbs oyster sauce, 1 tsp dark soy, 1 tbs light soy, 1/2 cup chicken stock (or water), 1/2 tsp rice wine vinegar and 1/2 tsp sugar. In a separate small cup dissolve 1 tsp cornstarch in 1–2 tbs cold water to make a slurry and set aside.

Make sauce

Place a wok or large heavy skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add the marinated beef in a single layer (work in batches if necessary) and stir-fry 40–60 seconds until browned but not fully cooked through. Remove beef to a plate and set aside.

Heat wok and sear beef

Add the remaining 1 tbs vegetable oil to the wok. When shimmering, add garlic and ginger and stir-fry 10–15 seconds until fragrant. Add sliced mushrooms and stir-fry 1–2 minutes until they begin to soften. Add sliced onion and bell peppers and stir-fry another 1–2 minutes until vegetables are bright and just tender-crisp.

Cook aromatics and vegetables

Return the seared beef and any accumulated juices to the wok. Give the prepared Cantonese-style sauce a quick stir and pour it over the beef and vegetables. Stir everything to combine and bring the sauce to a gentle simmer, about 30–45 seconds.

Combine beef and sauce

Stir the cornstarch slurry and slowly drizzle it into the simmering sauce while stirring. Cook 30–60 seconds until sauce thickens and coats the beef and vegetables. Taste and adjust seasoning with up to 1/4 tsp salt and a pinch of pepper if needed.

Thicken sauce

Turn off heat and drizzle 1/2 tsp sesame oil over the stir-fry. Transfer the hot beef, mushrooms and peppers over the bed of blanched greens. Garnish with sliced scallions and a sprinkle of toasted sesame seeds if using. Serve immediately with steamed rice or noodles.

Finish and serve

flank steak or top sirloin, thinly sliced against the grain

light soy sauce

Shaoxing wine (or dry sherry)

cornstarch

sesame oil

white pepper

granulated sugar

shiitake mushrooms, stems trimmed and sliced (or cremini)

red bell pepper, seeded and thinly sliced

green bell pepper, seeded and thinly sliced

yellow onion, halved and thinly sliced

garlic, minced

fresh ginger, peeled and julienned or minced

baby bok choy or Chinese broccoli (gai lan), trimmed

oyster sauce

dark soy sauce

chicken stock or water

rice wine vinegar

sugar

cornstarch (for slurry)

vegetable oil (or peanut oil) for stir-frying

sesame oil (for finishing)

scallions, thinly sliced (for garnish)

toasted sesame seeds (optional)

salt

ground black or white pepper

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the halved tomatoes, chopped onion, carrots and smashed garlic with 2 tablespoons olive oil and a pinch of salt and pepper. Spread in a single layer and roast 25–30 minutes, until vegetables are caramelized and tomatoes are collapsing.

Roast vegetables

Transfer the roasted vegetables to a large saucepan. Add the crushed tomatoes and 4 cups of stock. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer 15 minutes to marry flavors.

Simmer

Stir in the fresh basil leaves. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer in batches to a blender and puree, then return to the pot. If the soup is too thick, add up to 1 cup extra stock to reach desired consistency.

Blend

Taste and add sugar if the tomatoes taste too acidic. Stir in 1.5 teaspoons salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste. For a creamier finish, stir in 1/4 cup heavy cream or half-and-half off the heat and warm gently (do not boil).

Season & finish

Ladle soup into bowls. Drizzle each serving with a little extra-virgin olive oil, sprinkle with fresh basil chiffonade and grated Parmesan if using. Serve with croutons or toasted baguette slices alongside.

ripe tomatoes (Roma or plum), halved

yellow onion, roughly chopped

carrot, peeled and chopped

garlic cloves, smashed

olive oil

vegetable or chicken stock

crushed tomatoes (canned)

fresh basil leaves, packed

sugar (optional, to balance acidity)

black pepper, freshly ground

heavy cream or half-and-half (optional, for finishing)

extra-virgin olive oil

fresh basil chiffonade

croutons or toasted baguette slices

grated Parmesan (optional)

Use day-old chilled cooked rice for best texture. Break up any clumps with your hands or a fork so grains are separated (about 4 cups). If rice is freshly cooked, spread on a baking sheet to cool and dry for at least 30 minutes.

Prepare rice

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over medium-high heat until shimmering. Beat 3 eggs with a pinch of salt. Add eggs to pan and scramble quickly until just set but still soft, about 30–45 seconds. Transfer eggs to a bowl and set aside.

Scramble eggs

Heat the wok or large skillet over high heat until very hot (a drop of water should sizzle and evaporate). Add 2 tablespoons vegetable oil and 1 tablespoon butter (if using) and swirl to coat.

Add diced onion and stir-fry 1–2 minutes until translucent. Add minced garlic and ginger and stir for 20–30 seconds until fragrant, taking care not to burn them.

Add thawed peas and carrots and any optional protein (shrimp, chicken, or ham). Stir-fry 1–2 minutes until heated through and excess moisture has mostly evaporated.

Raise heat to very high. Add the separated chilled rice to the wok in portions, using a spatula to break up and toss so each grain is coated with oil. Spread rice across the surface and let it sit without stirring for 20–30 seconds to help develop slight toasting before tossing again. Repeat tossing and letting sit once more.

Stir the scrambled eggs back into the rice and vegetable mixture, distributing them evenly.

Pour the sauce: add 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil over the rice. Toss thoroughly and continuously for 1–2 minutes so the sauces coat the rice evenly. Taste and sprinkle 1/2 teaspoon white pepper and 1/2 teaspoon kosher salt, adjusting to preference. If mixture seems dry, add a splash (1–2 teaspoons) of water or chicken stock and toss once.

Stir in sliced scallion greens and, if using, toasted sesame seeds. Give a final toss to combine and heat through for 30 seconds.

Transfer fried rice to a serving bowl or plates, garnish with extra scallions, and serve immediately while hot.

long-grain white rice (cooked, chilled)

large eggs

neutral oil for scrambling eggs

vegetable oil (or peanut/canola)

unsalted butter (optional)

yellow onion, finely diced

fresh garlic, minced

fresh ginger, minced

frozen peas and carrots, thawed

scallions (green parts), thinly sliced

dark soy sauce (or extra light for color if preferred)

white pepper (or black), ground

kosher salt

cooked shrimp, diced rotisserie chicken, or diced ham

extra sliced scallions (for garnish)

Bring a large pot of water to a rolling boil. Add the lo mein noodles and cook according to package instructions until just tender (al dente), usually 3–4 minutes for fresh, 6–8 minutes for dried). Drain, rinse briefly under hot water to stop cooking and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Cook noodles

If using chicken: season thin slices with 1/2 teaspoon salt and 1/2 teaspoon pepper. If using shrimp: pat dry and season lightly with 1/4 teaspoon salt and 1/4 teaspoon pepper. If using tofu: press well, then season pieces lightly with salt and pepper and toss with 1 teaspoon cornstarch for crisping.

Prepare protein

In a small bowl combine light soy sauce, oyster or mushroom sauce, dark soy sauce (if using), sesame oil, shaoxing wine, warm stock, sugar and 1 teaspoon cornstarch. Whisk until smooth and set aside.

Heat a large wok or wide skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add the chosen protein in a single layer. For chicken: stir-fry 3–4 minutes until cooked through and lightly browned; remove to a plate. For shrimp: stir-fry 1–2 minutes per side until pink and opaque; remove. For tofu: stir-fry 3–5 minutes until golden and crisp on all sides; remove. Keep any accumulated juices in the pan.

Cook protein

Add the remaining 1 tablespoon oil to the hot pan. Add minced garlic and minced ginger; stir 10–15 seconds until fragrant but not burned. Add carrots and cabbage; stir-fry 1–2 minutes. Add snow peas and most of the green onions (reserve some for garnish); stir-fry another 1–2 minutes until vegetables are crisp-tender.

Stir-fry aromatics & vegetables

Return the cooked protein to the wok with the vegetables. Add the drained noodles and pour the sauce over everything. Using two spatulas or tongs, toss and stir-fry quickly for 1–2 minutes so the sauce evenly coats noodles and thickens slightly. If the mixture seems dry, add up to 1–2 tablespoons warm stock or water. Taste and adjust seasoning with additional soy sauce or a pinch of sugar if needed.

Combine noodles, sauce, and protein

Once the sauce is glossy and clings to the noodles, remove from heat. Stir in reserved green onions and drizzle sesame oil. Transfer to serving plates, sprinkle toasted sesame seeds if using, and pass extra soy sauce or chili oil at the table.

Serve hot. Estimated serving size is about 1 1/2 to 2 cups per person.

lo mein egg noodles (fresh) or Chinese-style egg noodles

vegetable oil

chicken breast, thinly sliced

or shrimp, peeled & deveined

or firm tofu, pressed and cut into 1/2-inch strips

salt (for seasoning protein)

black pepper (freshly ground)

carrot, julienned

green cabbage, thinly sliced

snow peas or sugar snap peas, trimmed

green onions (scallions), cut into 1.5-inch pieces

ginger, peeled and minced

oyster sauce (or vegetarian mushroom sauce for tofu)

dark soy sauce (for color, optional)

shaoxing wine (or dry sherry)

chicken or vegetable stock (warm)

soy sauce or chili oil (to taste)

Soak the dried wood ear mushrooms in warm water for 20–30 minutes until rehydrated and tender. Rinse well, trim tough stems, and slice into thin strips. Drain and set aside.

Place the cellophane noodles in a large bowl and cover with very hot (near-boiling) water. Soak according to package instructions, usually 6–10 minutes, until pliable but slightly underdone. Drain, rinse with cold water, cut into shorter 6–8 inch lengths with kitchen scissors, and set aside.

In a small bowl combine minced pork with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1/2 tsp sesame oil and 1/4 tsp white pepper. Mix until tacky and set aside to marinate 10–15 minutes.

Mix the sauce ingredients in a small bowl: 1 tbsp doubanjiang, 1 tbsp sweet bean sauce, 1 tsp light soy, 1/2 tsp dark soy, 1 tsp vinegar, 3/4 cup chicken stock (or water), and 1/2 tsp sugar. In a separate small cup dissolve 1 tsp cornstarch into 1 tbsp cold water to make slurry; set both nearby.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add the marinated minced pork, spread into an even layer and let it sear undisturbed for 20–30 seconds to develop color, then stir-fry breaking into small pieces until just cooked through, about 2–3 minutes. Remove pork to a bowl and leave any rendered fat in the wok.

Add the remaining 1 tablespoon oil to the wok, reduce heat to medium-high. Add minced ginger, garlic and the white parts of the scallions plus sliced chili if using. Stir-fry for 20–30 seconds until fragrant but not browned.

Add the rehydrated sliced wood ear mushrooms and stir-fry 30–45 seconds to heat through and coat with aromatics.

Return the cooked minced pork to the wok. Stir to combine with aromatics and mushrooms.

Give the prepared sauce a quick stir, then pour it into the wok. Bring to a gentle simmer and let the flavors meld for 30–45 seconds.

Add the drained cellophane noodles to the wok. Using tongs or two spatulas, toss and gently lift the noodles so they soak in the sauce and mix with the meat and mushrooms. Keep the heat at medium-high. If the pan looks dry, add up to 2 tablespoons additional stock or water, a little at a time.

When the noodles are evenly heated and nearly done (they will finish cooking in the sauce), stir the cornstarch slurry again and drizzle it into the wok while tossing constantly to thicken the sauce and make it cling to the noodles, about 30 seconds. The sauce should be glossy and slightly thickened.

Turn off the heat. Stir in 1/2 tsp sesame oil and 1/8 tsp white pepper. Taste and adjust seasoning with a splash of soy or a pinch of sugar if needed.

Scatter chopped scallion greens over the top, give a final toss, and transfer to a serving plate. Serve immediately while hot.

Estimated presentation: the translucent noodles should be studded with small bits of minced pork (the 'ants') crawling over the dark wood ear mushroom strips (the 'tree branches').

dried cellophane (glass) noodles

minced (ground) pork

wood ear (tree ear) mushrooms, dried

broad bean paste (doubanjiang)

sweet bean sauce (tianmianjiang) or hoisin

Chinese black vinegar or rice vinegar

neutral oil (vegetable or peanut)

ginger, finely minced

garlic, finely minced

scallions (green onions), white and green separated, thinly sliced

dried red chili or fresh chili, thinly sliced (optional)

chopped scallion greens

Place shredded napa cabbage in a bowl, sprinkle with a pinch of salt, toss, let sit 5 minutes, then squeeze out excess liquid using a clean towel or your hands. Measure after squeezing to equal about 1 cup.

Prepare cabbage

In a mixing bowl, add ground pork, squeezed cabbage, chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, white pepper, salt, cornstarch, and the beaten quarter egg. Mix thoroughly with a spoon or chop repeatedly with a cleaver until mixture is sticky and evenly combined (about 1–2 minutes). Refrigerate 10 minutes to firm up if needed.

Combine filling

Arrange wrappers on a clean surface with a small bowl of water nearby for sealing and a small plate for finished dumplings.

Set up assembly station

Spoon about 1 rounded teaspoon (≈12–15 g) of filling into the center of each wrapper. Avoid overfilling — leave a thin border for sealing.

Portion filling

Dip your finger in water and run a thin line around the edge of the wrapper. Fold in half over the filling, press center to seal, then make 3 small pleats along one edge while pressing firmly to create a tight, sealed dumpling. Repeat until all wrappers are filled (should make ~30 dumplings). Keep completed dumplings covered with a damp towel to prevent drying.

Seal dumplings (pleated half-moon)

Heat a 12-inch nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat.

Preheat pan

Arrange dumplings flat-side down in the hot oil, leaving a little space between each (work in batches if needed). Cook 2–3 minutes without moving until bottoms are golden brown.

Brown dumplings

Carefully pour 1/2 cup chicken or vegetable broth into the pan (it will sizzle). Immediately cover with a tight-fitting lid, reduce heat to medium-low, and steam for 5–6 minutes until the filling reaches 165°F (74°C) and wrappers are tender. Remove lid and cook an additional 30–60 seconds to re-crisp the bottoms if any moisture remains. Transfer cooked dumplings to a plate.

Steam finish

In a small bowl combine 1 teaspoon soy sauce, 2 teaspoons rice vinegar, and 1 teaspoon chili oil (adjust chili to taste). Stir and taste; add a pinch of sugar or a few drops of sesame oil if you prefer a rounder flavor. Sprinkle with sesame seeds if using.

Make dipping sauce

Serve dumplings hot with the dipping sauce on the side. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a skillet with a splash of water and a lid to steam, then uncovered to re-crisp the bottoms.

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