w / White Rice or Brown Rice & Egg Roll or Can Soda

Chicken Broccoli

Hot & Sour Soup

Kung Pao Shrimp

Shrimp w. Mixed Vegetables

Shrimp w. Broccoli

House Special Lo Mein

Beef or Shrimp Lo Mein

House Special Fried Rice

Beef or Shrimp Fried Rice

Roast Pork or Chicken Fried Rice

Beef w. Mixed Vegetables

Curry Beef

Beef w. Broccoli

Pepper Steak w. Onions

Kung Pao Chicken

General Tso's Chicken

Chicken w. Mixed Vegetables

Chicken w. Broccoli

Curry Chicken

Moo Goo Gai Pan

Fried Scallop

Fried Jumbo Shrimp (6)

Fried Chicken Wings (4)

Fried Biscuits

Rinse 1 cup rice under cold water until water runs mostly clear. Combine rinsed rice, 2 cups water and 1 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover and simmer. For white rice simmer 15 minutes, for brown rice simmer 35–40 minutes. Remove from heat and let rest, covered, 10 minutes before fluffing with a fork.

Rinse and Cook Rice

In a bowl combine 2 tbs soy sauce, 1 tbs rice wine, 1 tbs cornstarch and 1 tsp sesame oil. Add the 1 lb chopped chicken and toss to coat. Let sit 10–15 minutes while you prep other ingredients. The cornstarch will give the chicken a glossy, tender finish when cooked.

Marinate Chicken

Trim broccoli into bite-sized florets and peel the stems if thick, slicing them thinly. Mince garlic and ginger and slice scallions. To blanch (optional for brighter color), bring a pot of salted water to a boil, add broccoli and cook 45–60 seconds until bright green and just tender, then transfer to an ice bath; drain well. Alternatively, stir-fry raw for slightly firmer texture.

Prep Broccoli

In a small bowl whisk together 3 tbs chicken broth, 2 tbs oyster sauce, 1 tsp dark soy (or extra light soy), and 1 tsp brown sugar until sugar dissolves. In a separate small cup dissolve 1 tsp cornstarch with 1 tbs cold water to make a slurry. Set both aside.

Make the Sauce

Heat a large skillet or wok over medium-high heat until very hot. Add 1–1½ tbsp neutral oil and swirl. Add marinated chicken in a single layer (cook in two batches if needed to avoid crowding). Let sear undisturbed 1–2 minutes, then stir-fry until cooked through and lightly browned, about 3–4 minutes total depending on piece size. Transfer cooked chicken to a plate and keep warm.

Stir-Fry Chicken

Add remaining ½–1 tbsp oil to the pan. Reduce heat to medium-high. Add minced garlic and ginger and stir 15–30 seconds until fragrant (don’t burn). Add broccoli (blanched or raw) and stir-fry 1–3 minutes until it reaches desired tenderness. If pan becomes dry, splash 1–2 tbs chicken broth to help steam and deglaze.

Cook Aromatics & Broccoli

Return cooked chicken to the pan with the broccoli. Pour the prepared sauce over the mixture and stir to combine. Bring to a simmer for 30–60 seconds. Stir the cornstarch slurry again and pour it in, stirring constantly until sauce thickens and becomes glossy, about 30 seconds. Taste and adjust seasoning with up to 1 tsp soy sauce or a pinch of salt or pepper as desired. Finish with 1 tsp toasted sesame oil and the sliced scallions.

Combine Chicken & Sauce

Spoon steamed white or brown rice onto plates or into bowls. Top with chicken and broccoli mixture. Serve immediately with an egg roll (heated according to package directions) or a can of soda as the described accompaniment.

Serve

boneless skinless chicken thighs or breasts, cut into 1-inch pieces

low-sodium soy sauce

rice wine or dry sherry

cornstarch

sesame oil

low-sodium chicken broth or water

oyster sauce

dark soy sauce (for color) or additional regular soy sauce

brown sugar or granulated sugar

cornstarch (for slurry)

fresh broccoli florets (trimmed to bite-sized pieces)

garlic, minced

fresh ginger, minced

scallions (green parts), sliced on bias

long-grain white rice OR brown rice

water

salt

store-bought egg roll (frozen) or can soda

neutral oil (vegetable, canola, or peanut)

toasted sesame oil (finishing)

black pepper

Soak dried shiitake mushrooms in warm water for 20–30 minutes until soft. Reserve soaking liquid, strain to remove grit, and measure about 1/4 cup; chop mushrooms thinly. If using wood ear mushrooms, soak and slice as well.

Thinly slice chicken and pork across the grain into bite-sized strips. Cut tofu into 1/3-inch strips. Julienne bamboo shoots and carrots if not pre-sliced. Slice white and green parts of scallions separately. Mince garlic and ginger.

Whisk cornstarch with cold water to make a smooth slurry; set aside. Beat the egg lightly in a small bowl and keep ready.

In a large pot (4–5 quart), combine 6 cups chicken or vegetable stock and 1 cup water. Add reserved strained shiitake soaking liquid (if using) up to 2–3 tablespoons for extra mushroom flavor—do not add sediment. Bring to a gentle simmer over medium heat.

Add the minced garlic, ginger, light soy sauce (2 tbs), dark soy sauce (1 tsp), Shaoxing wine (1 tbs), rice vinegar (4 tbs), sugar (1 tsp), 1 tsp white pepper, chili garlic sauce (1 tbs), and 1/2 tsp salt. Stir to combine and taste; adjust sourness (more rice vinegar) or heat (more chili) to preference. Keep simmering gently for 3–4 minutes to marry flavors.

Add the thinly sliced chicken and pork to the simmering broth. Stir gently to separate the pieces and poach until just cooked through, about 2–3 minutes depending on thickness.

Add the sliced shiitake and wood ear mushrooms, bamboo shoots, and carrots. Simmer for another 2 minutes so vegetables warm through and absorb flavors.

Gently stir in the tofu strips and cook for 1–2 minutes more to heat through without breaking them apart.

Give the cornstarch slurry a quick stir, then slowly stream it into the simmering soup while stirring the pot gently. Bring to a gentle simmer; the broth will begin to thicken. Use more slurry (1 tbs cornstarch mixed with 2 tbs water at a time) if you prefer a thicker texture.

Once the soup has thickened slightly and is simmering, remove the pot from the heat momentarily. With the soup gently swirling, slowly drizzle the beaten egg in a thin stream while stirring the soup in one direction to create silky egg ribbons.

Return the pot to very low heat for 15–20 seconds just to set the egg—do not boil. Stir in 1 tsp sesame oil and an additional 1/4 tsp white pepper; taste and adjust seasoning with a little more salt, soy, or vinegar if needed.

Ladle the hot & sour soup into bowls. Garnish with the green parts of scallions (thinly sliced). Optionally serve with extra rice vinegar, chili oil, or soy sauce at the table for individual adjustment.

chicken stock (low-sodium) or vegetable stock

light soy sauce

dark soy sauce

rice vinegar

Shaoxing wine (or dry sherry)

sugar

white pepper (freshly ground if possible)

chili garlic sauce (e.g., sambal oelek) or chili oil

boneless skinless chicken breast, thinly sliced

pork tenderloin, very thinly sliced (optional, can use just chicken or tofu)

firm tofu, drained and cut into 1/3-inch strips

dried shiitake mushrooms, soaked until soft and thinly sliced

wood ear mushrooms (rehydrated) or substitute extra shiitake, sliced

bamboo shoots, julienned (canned, drained)

carrot, peeled and matchstick or thinly sliced

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

fresh ginger, peeled and julienned or minced

cold water

white pepper (additional, to taste)

green parts of scallions (for garnish)

Pat the shrimp dry with paper towels. Place them in a medium bowl.

Prepare shrimp

Add 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch and 1 teaspoon vegetable oil to the shrimp. Toss to coat evenly. Let marinate 10–15 minutes while you prepare other ingredients.

In a small bowl, whisk together 2 tablespoons low-sodium soy sauce, 1 teaspoon dark soy sauce (if using), 1 tablespoon black vinegar, 1 teaspoon hoisin sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon cornstarch and 3 tablespoons water until smooth. Set aside.

If using raw peanuts, dry-roast them in a small skillet over medium heat, stirring often, until golden and fragrant (2–4 minutes). Remove and set aside. If using pre-roasted, skip.

Heat a wok or large skillet over high heat until very hot (smoke point just before smoking). Add 1–2 tablespoons neutral oil (for frying shrimp).

When oil shimmers, add the marinated shrimp in a single layer and cook undisturbed for about 30–45 seconds, then stir-fry 30–60 seconds more until shrimp are just opaque and slightly firm. Remove shrimp to a plate. (They will finish cooking later.)

Wipe out the wok lightly if there's burned bits, then return to high heat and add 2 tablespoons vegetable oil. Add the Sichuan peppercorns and dried red chilies. Stir-fry 20–30 seconds until fragrant and chilies darken slightly — be careful not to burn them (lower heat if they smoke too quickly).

Add the minced garlic and ginger, and the white parts of the scallions. Stir-fry 15–20 seconds until fragrant.

Return the shrimp to the wok along with the roasted peanuts. Stir to combine for 20–30 seconds.

Give the prepared sauce a quick stir (cornstarch may have settled) and pour it into the wok. Toss constantly as the sauce thickens and becomes glossy, coating the shrimp thoroughly — about 30–60 seconds. If the sauce becomes too thick, add 1 tablespoon water to loosen.

Add the green parts of the scallions, toss once, then turn off the heat. Drizzle with any remaining sesame oil if desired and mix.

Transfer Kung Pao Shrimp to a serving plate. Garnish with fresh cilantro leaves if using and extra roasted peanuts on top.

Serve immediately with steamed jasmine rice.

large shrimp, peeled and deveined

vegetable oil (for marinade)

dark soy sauce (for color, optional)

Chinese black vinegar (or rice vinegar + 1/2 tsp sugar)

hoisin sauce

granulated sugar

peanuts (unsalted, dry-roasted)

dried red chilies (adjust to heat preference)

Sichuan peppercorns (optional for numbing spice)

scallions (green parts and white parts separated), sliced

vegetable oil (for stir-fry)

neutral oil with high smoke point (for frying shrimp, optional)

steamed jasmine rice

fresh cilantro leaves (optional)

In a medium bowl combine 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp grated ginger, 2 tsp minced garlic, 1 tsp cornstarch, 1 tbs neutral oil, and 1 tsp black pepper. Add the peeled and deveined shrimp and toss to coat. Let marinate at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator).

Marinate shrimp

Heat a large skillet or wok over medium-high heat until hot. Add 1 tbs neutral oil. Working in one layer, add marinated shrimp and sear 1 minute per side (shrimp should turn pink and just curl). Remove shrimp to a plate and set aside. They will finish cooking later in the sauce; avoid overcooking now.

Pre-cook shrimp (optional quick sear)

While shrimp marinates, prep all vegetables: cut broccoli into bite-sized florets, slice carrot on a bias, slice bell pepper, trim snap peas, and thinly slice onion. Pat vegetables dry.

Prepare vegetables

In the same skillet or wok used for shrimp, add 1 tbs neutral oil and heat over medium-high. Add onions and carrots first; stir-fry for 2 minutes until they begin to soften. Add broccoli and continue stir-frying 2–3 minutes. Add bell pepper and snap peas and stir-fry another 1–2 minutes until vegetables are bright and crisp-tender. If the pan gets dry, add a splash (1–2 tbs) of stock or water to create steam and prevent burning. Season vegetables lightly with 1/4 tsp salt.

Stir-fry vegetables

While vegetables cook, whisk together 1/2 cup low-sodium stock, 1 tbs oyster sauce, 1 tsp hoisin, 1 tsp brown sugar (or honey), 1 tsp sesame oil and 1/4 tsp red pepper flakes (if using) in a small bowl.

Make sauce

Return the seared shrimp to the pan with the vegetables. Pour the mixed sauce over shrimp and vegetables and bring to a simmer. In a separate small cup combine 1 tsp cornstarch with 1 tbs cold water to make a slurry; whisk into the simmering sauce. Cook 1–2 minutes, stirring constantly, until the sauce thickens and shrimp are opaque and cooked through (internal temperature ~120–135°F depending on size). Taste and adjust seasoning with up to 1/2 tbs soy sauce or a pinch more salt if needed.

Combine and thicken

Turn off heat and stir in sliced green onions and 1 tsp toasted sesame seeds. Drizzle an extra 1/4 tsp sesame oil if desired for aroma. Serve immediately over cooked rice or noodles.

Finish and serve

raw medium shrimp, peeled and deveined

fresh ginger, grated

neutral oil (canola, vegetable, or peanut)

broccoli florets (bite-sized)

carrot, thinly sliced on a bias

red bell pepper, sliced into strips

snap peas (trimmed) or snow peas

yellow onion, thinly sliced

low-sodium chicken or vegetable stock

brown sugar or honey

cold water (for slurry)

red pepper flakes (optional)

green onions, thinly sliced

toasted sesame seeds (optional)

cooked rice or noodles (to serve)

If shrimp are frozen, thaw fully under cold running water. Pat dry with paper towels. If not already deveined/peeled, peel and devein; leave tails on if desired. Season shrimp lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper.

Cut broccoli into bite-size florets (about 4 cups). Peel and slice the carrot on a diagonal into thin slices if using. Mince garlic and ginger. Slice green onions thinly and separate whites from greens.

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, and broth (or water). Mix cornstarch into the sauce until dissolved; set aside.

Bring a large pot of salted water to a rolling boil. Add broccoli florets and blanch for 1 minute to 1 minute 30 seconds until bright green and slightly tender. Immediately transfer broccoli to an ice bath (bowl of ice water) to stop cooking. Drain and set aside. If you prefer to steam instead, steam broccoli 3–4 minutes until crisp-tender.

Blanch broccoli (optional, recommended for even doneness)

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add seasoned shrimp in a single layer (do not overcrowd — cook in two batches if necessary). Cook shrimp 1–1.5 minutes per side until pink and just cooked through. Transfer cooked shrimp to a plate and tent with foil.

Sear shrimp

Reduce heat to medium-high and add remaining 1 tablespoon vegetable oil to the wok. Add minced garlic and ginger (and the white parts of the green onions) and stir-fry 15–30 seconds until fragrant (don’t burn). Add blanched/drained broccoli and sliced carrots and stir-fry 1–2 minutes to reheat and coat with oil.

Aromatics & vegetables

Give the prepared sauce a quick stir (cornstarch may settle). Pour sauce into the wok and stir gently; it will bubble and thicken within 30–60 seconds. If sauce becomes too thick, add 1–2 tablespoons water or broth to reach desired consistency.

Combine with sauce

Return cooked shrimp to the wok and toss with broccoli and sauce for 30–60 seconds until shrimp are heated through and everything is evenly coated. Turn off heat and stir in sesame oil if using. Taste and adjust seasoning with remaining salt/pepper and optional red pepper flakes.

Finish

Transfer shrimp and broccoli to a serving platter or bowls. Garnish with sliced green onion greens and a light sprinkle of sesame oil or red pepper flakes if desired. Serve immediately over steamed rice or noodles.

Leftovers: store cooled leftovers in an airtight container in the refrigerator up to 2 days. Reheat gently in a skillet with a splash of water to loosen sauce.

raw large shrimp (peeled, deveined, tails on or off)

broccoli florets

carrot (optional, thinly sliced on bias)

garlic (minced)

ginger (fresh, peeled and minced)

vegetable oil (or other neutral oil)

sesame oil (for finishing, optional)

chicken or vegetable broth (or water)

kosher salt

green onions (thinly sliced, for garnish)

Bring a large pot of water to a rolling boil. Add the egg lo mein noodles and cook 1–2 minutes if fresh, or according to package instructions if dried, until just al dente. Stir occasionally to prevent sticking. Drain and rinse briefly under warm water to remove excess starch. Toss with 1 tsp sesame oil to keep separated and set aside.

Cook noodles

In a bowl whisk together low-sodium soy sauce, oyster sauce, dark soy sauce, chicken stock, cornstarch, and 1 tsp sesame oil until smooth. Set aside. The cornstarch should be fully dissolved to thicken the sauce quickly when added to the hot wok.

If using chicken and/or shrimp, combine sliced chicken (and/or shrimp/tofu) with 2 tsp vegetable oil, Shaoxing wine, 1/4 tsp salt, and 1/8 tsp white pepper. Toss and let sit at room temperature for 10–15 minutes while you prep vegetables. (If using only tofu, toss gently with 1 tsp soy sauce and 1 tsp oil.)

Marinate proteins

Heat a large wok or wide skillet over high heat until smoking slightly. Add 1 tbsp vegetable oil. Working in a single layer, add marinated chicken and sear 1–2 minutes per side until just cooked through and light golden; remove to a plate. If using shrimp, sear 30–60 seconds per side until pink and opaque and remove. If using tofu, stir-fry until golden on all sides (2–3 minutes) then remove. Reserve cooked proteins.

Cook proteins

With the wok still hot, add remaining 1 tbsp vegetable oil. Add minced garlic and minced ginger and stir-fry 10–15 seconds until fragrant but not browned.

Stir-fry aromatics

Add sliced yellow onion and carrot; stir-fry 30–45 seconds until slightly softened. Add snow peas and shredded napa cabbage and continue to toss 30–45 seconds until vegetables are bright and crisp-tender. Add green onion pieces and toss once.

Cook vegetables

Return the cooked proteins to the wok along with the drained noodles. Give the prepared sauce a quick stir (cornstarch may settle) and pour it evenly over the noodles and vegetables. Using tongs or two spatulas, toss continuously to coat and to heat through. The sauce will thicken within 30–60 seconds; if the mixture seems dry, add up to 2–3 tbsp hot water or stock to loosen.

Combine noodles, proteins, and sauce

Taste and adjust seasoning with remaining 1/4 tsp salt and a pinch of white/black pepper as needed. If you prefer more umami, add 1/2 tsp more oyster sauce or 1 tsp soy sauce. For heat, add chili oil or sriracha to taste.

Adjust seasoning

Turn off the heat, drizzle with remaining 1/2 tsp sesame oil, and toss once. Transfer to a serving platter, sprinkle toasted sesame seeds and an extra scattering of sliced green onion. Serve immediately.

Chicken Broccoli

Hot & Sour Soup

Kung Pao Shrimp

Shrimp W. Mixed Vegetables

Shrimp W. Broccoli

House Special Lo Mein

Beef Or Shrimp Lo Mein

House Special Fried Rice

Beef Or Shrimp Fried Rice

Roast Pork Or Chicken Fried Rice

Beef W. Mixed Vegetables

Curry Beef

Beef W. Broccoli

Pepper Steak W. Onions