General Tso's, orange chicken, and fried rice that still steams when the lid comes off. We wok it hard, box it fast, and hand it over before the sauce settles.
Ham, egg, peas and carrots, wok-tossed until every grain separates.
Battered light, sauced bright, always with the red cup on the side.
White meat chicken, button mushrooms, snow peas, clear garlic sauce.
Kung pao heat, roasted peanuts, zucchini and celery in a dark chili sauce.
Thin-sliced beef, crisp broccoli, and a gravy that clings to the rice.
Bean sprouts, zucchini, snap peas and carrot. No meat, all wok.
Double-fried dark meat, sesame, sweet-heat glaze. Comes over pork fried rice with a sauce cup.
Crisp white meat in a bright orange glaze, egg roll on the side, fried rice underneath.
Any entrée on the big plate with pork fried rice, an egg roll, and dried chilies if you want them.
It started as a two-burner stall with a hand-written board. The board got bigger. The wok never changed.
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