Select from a variety of local vegetables and meats. Season with house made sauces.

Build Your Own

with thinly sliced chicken, stir fried with carrots, bean sprouts, and white onion

Noodle Bowl

Sautéed bell peppers, baby broccoli, and thinly sliced beef

Stir Crazy

Sautéed house – made noodles with mushrooms, shredded cabbage thinly sliced chicken, Seasoned...

Quarantine Borentine

GK Bowls

Bowl of thinly cabbage, sliced beef and chicken, sautéed with onions.

Paleo Bowl

noodles with thinly sliced beef and thinly sliced chicken, stir fried with baby corn, broccoli, cabbage, bean sprouts, carrots, and white onion.

Stir Crazy Noodle Bowl

made button mushrooms noodles with thinly cabbage. Seasoned with shrimp, stir fried with white onions, green onions, and bean sprouts.

Sautéed house

Choose a combination of Teriyaki, House Special (Seasoned Soy Sauce), Mongolian BBQ, Sweet & Sour, Lobster Sauce, and Garlic Chip Sauce.

SAUCES

Beef, Chicken, Pork, or Turkey. Add Noodles. Then choose from a variety of 14 - 20 Seasonal Vegetables Locally Grown and Delivered Daily.

All Natural Meats

Take a bowl from the food counter and select the meats and vegetables of your choice. Season with a combination of sauces to your own taste. Go WILD!

BUILD YOUR OWN BOWL!

Shrimp & Scallop Potstickers (6 pieces)

BBQ “Bao” Pork Buns (3 piece)

Pork Potstickers (12 pieces)

Beer Battered Shrimp (6 pieces)

Crab Rangoon (6 pieces)

GK Pan - Housemade Flaky Bread with Scallions.

Vegetarian Egg Rolls (3 pieces)

One Bowl ONLY Includes 16oz. Soda & Appetizer

TAKEOUT DINNER

Senior Discount (65+)

Kids 6-10 years old

Includes egg flower soup, pork potsticker, steamed white rice, won ton chips with house-made sweet & sour.

Dinner Appetizers

TAKEOUT LUNCH

Includes egg flower soup, steamed white rice, and pork potsticker.

Lunch Appetizers

Pat chicken and steak dry and slice to specified sizes. Press tofu for 15–20 minutes then cube. Wash and cut all vegetables: separate broccoli into florets, slice peppers and onions, julienne carrots, slice mushrooms, and rinse spinach. Cook rice and noodles according to package; keep warm and set aside.

Prepare proteins and vegetables

Have the house sauces (soy‑ginger, spicy chili-garlic, peanut-sesame) measured into small bowls so they are ready to add during final assembly. Mix light soy, rice vinegar, and toasted sesame oil in a small bowl for quick seasoning.

Sauce readiness

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add half the minced garlic and half the minced ginger, stir 10 seconds. Add chicken strips in a single layer, season with 1/2 tsp salt and 1/4 tsp black pepper, and stir-fry 5–7 minutes until cooked through and lightly browned. Transfer chicken to a plate and cover to keep warm.

Cook chicken

Add another 1 tablespoon vegetable oil to the hot pan. Add remaining garlic and ginger, stir 10 seconds. Add sliced flank steak in a single layer and sear 2–3 minutes, then stir-fry 1–2 more minutes until just cooked. Season with 1/4 tsp salt and 1/4 tsp pepper. Transfer steak to a plate and tent with foil.

Cook steak

Wipe the pan, add 1 tablespoon vegetable oil, and heat over medium-high. Add tofu cubes in one layer and cook without moving for 3–4 minutes to get a golden crust, then flip and brown other sides 3–4 minutes. Season lightly with a pinch of salt. Remove and keep warm with proteins.

Cook tofu (if using)

Return the wok/skillet to high heat. If needed, add 1 teaspoon oil. Add broccoli and carrots first and stir-fry 2 minutes. Add bell peppers, onions, and mushrooms and continue stir-frying 2–3 minutes until vegetables are bright and crisp-tender. Add spinach last and toss until just wilted, about 30 seconds. Season vegetables with remaining 1/2 tsp salt and a dash of light soy sauce (from seasoning mix).

If you prefer softer vegetables, add 2–3 tablespoons water or stock and cover for 1 minute, then uncover and finish cooking.

Return cooked chicken, steak, or tofu to the pan with the vegetables (choose whichever protein(s) you selected). Toss together and heat through 1–2 minutes so flavors meld.

Combine chosen protein with vegetables

Choose a house sauce or a combination (suggestions: 1 tbs soy-ginger + 1 tbs peanut-sesame for savory; 1 tbs soy-ginger + 1 tbs chili-garlic for spicy). Pour 1–3 tablespoons total sauce into the pan depending on the amount and toss to coat evenly. Taste and adjust with the light soy/sesame oil/rice vinegar mix (add by 1/2 tsp increments) to balance saltiness and acidity.

Sauce and season

Spoon warm rice or noodles into bowls as base (about 1 cup rice per serving). Top with the sauced protein-vegetable mixture. Garnish with scallions, cilantro, toasted sesame seeds, and a lime wedge. Serve additional sauces on the side for extra seasoning.

Plate

Serve immediately while hot. Leftovers: cool to room temperature and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat adding a splash of water or broth to loosen sauce; do not overcook to avoid drying proteins.

chicken breast, boneless skinless, cut into 1/2-inch strips

flank steak, thinly sliced across the grain

extra-firm tofu, pressed and cut into 3/4-inch cubes

broccoli florets

bell peppers, mixed colors, sliced 1/4-inch

red onion, thinly sliced

carrots, julienned

baby spinach

shiitake mushrooms, sliced

steamed jasmine rice (or cooked grains of choice)

rice noodles or udon, cooked according to package

soy‑ginger sauce

spicy chili-garlic sauce

peanut-sesame sauce

light soy sauce (for seasoning)

toasted sesame oil

rice vinegar

fresh ginger, minced

garlic, minced

kosher salt

black pepper

vegetable oil (neutral, for stir-frying)

scallions, thinly sliced

cilantro leaves

toasted sesame seeds

lime wedges

Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente (usually 3–4 minutes for fresh, 4–6 minutes for dried). Drain and rinse briefly under warm water to stop cooking and prevent sticking. Toss with 1 teaspoon neutral oil to keep separate and set aside.

Cook noodles

Pat the chicken slices dry and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Julienne the carrots, thinly slice the white onion into half-moons, rinse and drain bean sprouts, and slice scallions on the bias. Mince garlic and ginger.

Prep chicken and veg

In a small bowl, whisk together soy sauce (3 tbs), oyster sauce (1 tbs), rice vinegar (1 tbs), sesame oil (1 tsp), sugar or honey (1 tsp), chili garlic sauce (optional, 1 tsp), and the cornstarch dissolved in 1 tablespoon cold water. Taste and adjust: add a pinch more sugar for sweetness or 1/2 tsp extra soy for saltiness. Set sauce aside.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Add the seasoned chicken in a single layer and let it sear without moving for 30–45 seconds, then stir-fry for 1–2 minutes more until just cooked through and pieces are no longer pink (internal temp 165°F / 74°C). Remove the chicken to a plate and cover to keep warm.

Return the wok to high heat and add the remaining 1 tablespoon neutral oil. Add the sliced white onion and stir-fry 30–45 seconds until it begins to soften and edges become translucent.

Add the minced garlic and ginger; stir constantly for 15–20 seconds until fragrant but not browned.

Add the julienned carrots and stir-fry 1–2 minutes until they begin to soften but retain crunch.

Add the drained bean sprouts and cooked noodles to the wok. Toss quickly to combine and warm through, about 30–45 seconds.

Return the cooked chicken to the wok. Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the noodle-vegetable-chicken mixture. Toss constantly for 1 minute until sauce thickens slightly and evenly coats all ingredients.

Taste and adjust seasoning: add up to 1/2 tsp more salt or soy sauce if needed, or a squeeze of lime for brightness.

Divide the noodle bowl among 2–3 bowls (see servings). Garnish with sliced scallions and a sprinkle of toasted sesame seeds. Serve immediately with lime wedges and extra chili sauce on the side.

thin egg noodles or ramen noodles (fresh or dried)

boneless skinless chicken breast, thinly sliced against the grain

carrots, peeled and julienned (matchsticks)

fresh bean sprouts, rinsed and drained

white onion, thinly sliced into half-moons

green onions/scallions, thinly sliced (garnish)

neutral oil (vegetable, canola, or peanut)

sesame oil

low-sodium soy sauce

oyster sauce

chili garlic sauce or Sriracha (optional)

granulated sugar or honey

cornstarch

cold water (to dissolve cornstarch)

lime wedges (optional)

toasted sesame seeds (optional)

Place the thinly sliced beef in a bowl. Add 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil, and 1 tsp freshly ground black pepper. Toss to coat evenly. Let marinate at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator).

Marinate beef

While the beef marinates, thinly slice the bell peppers and onion, trim and halve larger baby broccoli stalks lengthwise, mince the garlic and ginger, and slice the scallions on the bias.

Prep vegetables

Blanch baby broccoli (optional for quicker cooking): bring a medium pot of salted water to a boil, add baby broccoli and cook 45–60 seconds until bright green and slightly tender, then transfer to an ice bath to stop cooking. Drain and set aside. If not blanching, you'll cook it directly in the wok/skillet.

In a small bowl combine 1.5 tbsp oyster sauce, 1 tbsp hoisin, 1/4 cup low-sodium broth (or water), and 1 tsp brown sugar or honey. Stir to dissolve the sugar. In a separate small cup, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and set aside.

Mix sauce

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat. Add half of the marinated beef in a single layer and sear without moving for about 30–45 seconds to get color, then stir-fry for another 30 seconds until just browned but still tender. Remove beef to a plate. Repeat with the remaining 1 tbsp oil and beef. Keeping the beef from overcrowding ensures it stays tender.

Cook beef

With the wok still hot, add a touch more oil if needed (about 1 tsp). Add sliced onion and stir-fry 30–45 seconds until it begins to soften. Add minced garlic, ginger, and red pepper flakes (if using) and stir-fry 15–20 seconds until aromatic. Add the bell peppers and baby broccoli and stir-fry 1.5–2 minutes until the peppers are slightly tender-crisp and baby broccoli is heated through (longer if you skipped blanching).

Stir-fry vegetables

Return the seared beef and any accumulated juices to the wok. Give the prepared sauce another quick stir and pour it over the beef and vegetables. Stir to combine and let the mixture bubble for 20–30 seconds. Pour in the cornstarch slurry while stirring; cook 30–60 seconds more until sauce thickens and glosses the ingredients. Taste and adjust with a pinch of salt or extra soy sauce if needed.

Combine and finish

Turn off the heat, stir in sliced scallions, and sprinkle optional toasted sesame seeds. Transfer to a serving plate and serve immediately with steamed rice or noodles.

Garnish and serve

thinly sliced beef (flank or skirt steak)

Shaoxing wine (or dry sherry)

freshly ground black pepper

red bell pepper, thinly sliced (about 1 medium)

yellow bell pepper, thinly sliced (about 1 medium)

baby broccoli (broccolini), trimmed and halved lengthwise if large

medium yellow onion, thinly sliced

garlic cloves, minced

fresh ginger, peeled and minced

scallions (green onions), sliced on bias

red pepper flakes (optional)

vegetable or canola oil

hoisin sauce

low-sodium chicken or beef broth (or water)

light brown sugar or honey

cornstarch (for sauce slurry)

cold water (for slurry)

Slice chicken thighs thinly across the grain into strips about 1/4 inch thick. Toss the sliced chicken with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tablespoon cornstarch until evenly coated; set aside to rest 10 minutes. The cornstarch creates a slight velvety coating when sautéed.

Prep chicken

Bring a large pot of salted water to a boil. Add the fresh egg noodles and cook until just tender (usually 2–4 minutes for fresh noodles; follow package if using store-bought). Drain well and toss with 1 teaspoon oil to prevent sticking. Set aside in a colander.

Thinly slice the onion, mushrooms and shred the cabbage. Mince garlic and grate ginger. Separate the white and green parts of green onions; reserve green parts for garnish and chop white parts finely.

Prepare aromatics and vegetables

Heat a large heavy skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil and 1 tablespoon butter. Once butter is melted and bubbling, add the white parts of the green onion, sliced onion, and sauté 2–3 minutes until slightly softened and translucent.

Sauté aromatics

Add the sliced shiitake and cremini mushrooms to the pan. Season lightly with a pinch of salt and sauté 4–5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Push the vegetables to one side of the pan.

Cook mushrooms

Increase heat to high and add the remaining 1 tablespoon oil to the empty side of the pan. Add the marinated chicken in a single layer and let it sear 1–2 minutes without moving to develop color. Stir and continue to cook until chicken is cooked through, about 2–3 more minutes. Mix chicken together with mushrooms and onions.

Add the shredded cabbage, minced garlic and grated ginger to the pan. Toss everything together and cook 2–3 minutes until the cabbage is slightly wilted but still has a bit of crunch.

Add cabbage, garlic and ginger

While the vegetables cook, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/2 cup chicken or vegetable stock, 1 tsp sesame oil and 1/4 tsp crushed red pepper flakes in a small bowl.

Make sauce

Add the drained noodles to the pan with the chicken and vegetables. Pour the sauce over the noodles. Using tongs or a spatula, gently toss and stir over medium-high heat for 1–2 minutes so the noodles absorb the sauce and everything is evenly combined. If the mixture seems dry, add up to 2 tablespoons more stock or water to loosen.

Combine noodles and sauce

Taste and adjust seasoning with additional soy sauce for saltiness, a pinch of sugar for balance, or more vinegar for brightness. Heat until the sauce thickens slightly and coats noodles, about 1 minute.

Adjust seasoning

Turn off the heat and finish with the green parts of the sliced green onions and chopped cilantro if using. Sprinkle toasted sesame seeds and squeeze 1 tablespoon lime juice over the top for brightness. Toss gently to combine.

Serve immediately, portioned into 4 shallow bowls or plates. Provide extra lime wedges and crushed red pepper at the table for additional seasoning.

fresh egg noodles (house-made or fresh wide Asian noodles)

boneless skinless chicken thighs (thinly sliced)

neutral oil (canola, vegetable, or grapeseed)

butter

yellow onion (thinly sliced)

shiitake mushrooms (stemmed and thinly sliced)

cremini mushrooms (sliced)

green cabbage (core removed, shredded thinly)

garlic (minced)

fresh ginger (peeled and grated)

soy sauce (or tamari)

oyster sauce (optional but recommended)

chicken or vegetable stock

sugar

crushed red pepper flakes

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

fresh cilantro (optional, chopped)

freshly squeezed lime juice (optional)

If you don’t have cooked rice and quinoa ready, cook 1 cup short-grain brown rice and 1/2 cup dry quinoa per package instructions to yield about 2 cups rice and 1 cup quinoa cooked. Fluff with a fork and keep warm. Optionally season cooked grains with a pinch of salt and 1 teaspoon olive oil.

Cook and hold grains

Pat the chicken breast dry and rub with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika. Heat a skillet over medium-high heat. When hot, add the chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove to a cutting board and rest 5 minutes, then slice thinly.

Season and cook chicken

Toss cubed pressed tofu with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon smoked paprika. Heat a nonstick skillet over medium-high heat and add tofu in a single layer. Cook 3–4 minutes per side until golden and crisp. Remove from heat and keep warm. Use tofu instead of or alongside chicken.

Crisp tofu (optional alternate protein)

Prepare vegetables while grains and proteins cook: rinse spinach and dry; shred or thinly slice cabbage; grate carrot; thinly slice cucumber and avocado; slice green onions. Keep microgreens or cilantro for garnish. Arrange components in bowls so each serving gets about 1 cup spinach, 1/4 cup cabbage, 1/4 cup carrot, 1/4 cup cucumber, 1/2 avocado and 1 tablespoon green onion.

Whisk the dressing: in a bowl combine 1 cup Greek yogurt, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 minced garlic clove and 1 teaspoon sriracha (if using). Whisk until smooth and taste; adjust sweetness or acidity by adding more honey or vinegar to preference. If too thick, thin with 1–2 tablespoons warm water.

Build 3–4 bowls (servings): divide cooked rice and quinoa between bowls (approx. 1/2 cup rice + 1/4 cup quinoa per serving). Add spinach, cabbage, carrot and cucumber in sections. Place sliced chicken or tofu on top, add avocado slices and sprinkle green onions and toasted sesame seeds. Drizzle 2–3 tablespoons dressing over each bowl, finish with a small drizzle of extra virgin olive oil, a squeeze of lime wedge and a pinch of red pepper flakes if desired.

Serve bowls warm (with warm grains and protein) or at room temperature. Toss gently before eating to combine dressing and grains. Leftovers: store components separately in airtight containers up to 3 days; dress just before serving.

Build Your Own

Noodle Bowl

Stir Crazy

Quarantine Borentine

Gk Bowls

Paleo Bowl

Stir Crazy Noodle Bowl

Sautéed House

Sauces

All Natural Meats

Build Your Own Bowl!

Shrimp & Scallop Potstickers (6 Pieces)

Bbq “bao” Pork Buns (3 Piece)

Pork Potstickers (12 Pieces)

Beer Battered Shrimp (6 Pieces)

Crab Rangoon (6 Pieces)

Gk Pan - Housemade Flaky Bread With Scallions.

Vegetarian Egg Rolls (3 Pieces)

Takeout Dinner

Senior Discount (65+)

Kids 6-10 Years Old

Dinner Appetizers

Takeout Lunch

Lunch Appetizers