Voted 2014 "The Best Asian food on the South Coast"


Wor Wonton Soup Recipe

Serves 4

  • 1 1⁄2 lbs ground pork
  • 8 medium cooked shrimp (chopped)
  • 12 medium cooked shrimp (or more)
  • 1 cooked pork chop (thinly sliced strips)
  • 1 chicken breast (cooked or fried and cut into thinly sliced strips)
  • 1⁄2 lb sliced mushrooms
  • 1 (8 ounce) can sliced water chestnuts
  • 1 teaspoon chopped gingerroot
  • 1 egg (beaten)
  • 2 hard-boiled eggs, sliced
  • 1 teaspoon sherry wine
  • 1 teaspoon soy sauce
  • 3 tablespoons sesame oil
  • 2 tablespoons flat-leaf Italian parsley (minced)
  • 1 teaspoon garlic powder
  • 7 cups chicken broth
  • 1 (6 -8 ounce) package snow peas (optional)
  • 1 bunch scallion (thinly sliced)
  • salt and pepper
  • egg roll wrap (makes larger wontons)


  • Heat a large non-stick skillet over medium-high heat until hot.
  • Add ground pork and brown until no longer pink.
  • Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
  • Continue cooking 3 to 5 minutes.
  • Add the cooked chopped shrimp.
  • Remove from heat, mix thoroughly and allow to cool slightly.
  • That is your filling for the wontons.
  • Place a small amount of water into a small bowl to use for sealing the wontons.
  • Place a tablespoon or more of the filling into the center of each wrapper.
  • Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal.
  • It will look like a triangle.
  • Hold filled wonton by the tip with the longest side down.
  • Gently wrap corners around filled part, moisten with water and gently pinch to seal.
  • The finished wonton resembles a nurse’s hat.
  • Set wontons aside on an oiled plate& continue with remaining wontons.
  • The reason for oiling the plate is to prevent wontons from sticking.
  • Place the chicken broth& 2 tablespoons of sesame oil into a large pot and bring to a light boil.
  • Add sliced mushrooms, sliced water chestnuts and snow peas.
  • Add wontons individually and cook until they float, about 1 or 2 minutes.
  • Ladle soup into individual large soup bowls with as many wontons per person as desired.
  • Top with strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
  • Garnish with sliced and cut up pieces of scallions and Italian flat-leaf parsley on top and serve.

General Tao’s Chicken Recipe

Serves 4


  • 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
  • 1 1/2 cups cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
  • 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
  • 2 cloves garlic, minced
  • 1 teaspoon white sesame seeds, for garnish
  • Scallions, green parts thinly sliced, for garnish


  • 1 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 egg whites


  • 1/4 cup chicken stock, or substitute water
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon hoisin sauce
  • 1 teaspoon chili paste
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch


  • Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
  • Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
  • In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
  • Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
  • Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
  • Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
  • Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.

Chinese Chicken Salad

Yield 4 servings
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes


  • 2 boneless, skinless chicken breasts
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 4 cups chopped romaine lettuce
  • 1 cup shredded red cabbage
  • 1/3 cup grated carrots
  • 1/4 cup shelled edamame
  • 1 green onion, thinly sliced
  • 1/4 cup chow mein noodles, for serving
  • 1/4 cup sliced almonds, for serving

For the sesame vinaigrette

  • 1/4 cup plus 2 tablespoons rice wine vinegar
  • 1 clove garlic, pressed
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon soy sauce


  • Preheat oven to 350 degrees F.
  • To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
  • In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper; marinate for at least 30 minutes, turning the bag occasionally.
  • Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear, about 13-15 minutes. Let cool before dicing into bite-size pieces.
  • To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine.
  • Serve immediately, topped with chow mein noodles and almonds, if desired.