Evergreen Restaurant Menu

Stir-fried rice with chicken, typically includes egg, peas, carrots, and onions.

6 pieces.

Fried wonton wrappers filled with a blend of crab meat and cream cheese.

Spicy.

Wok-fried rice combined with BBQ pork, peas, carrots, and scrambled eggs, lightly seasoned.

Spicy.

10 dumplings.

Shrimp lightly seasoned with a blend of spicy salt and pepper, typically stir-fried to achieve a balance of textures and flavors.

Spicy.

Pure and refreshing bottled water.

Golden fried shrimp balls are hand-formed with chopped shrimp, lightly breaded, and deep-fried to achieve a golden exterior.

5 pieces.

Six pieces.

Marinated jellyfish, typically served chilled, combines the unique texture of jellyfish with a savory blend of soy sauce and sesame oil, often accompanied by a hint of spice.

Fried wonton wrappers filled with a blend of crab meat and cream cheese.

Sliced pork, marinated and roasted with a blend of Chinese BBQ sauce, often garnished with sesame seeds.

Minced shrimp and water chestnuts spread on toast, typically deep-fried until golden.

6 pieces.

2 pieces.

Shrimp encased in a wonton wrapper, fried until achieving a crisp exterior.

6 pieces.

2 egg rolls, 2 pot stickers, 2 BBQ ribs, 2 Cho Cho beef, 2 crab rangoons, and 2 shrimp balls. For 2 people.

10 wings.

10 pieces.

Minced chicken, water chestnuts, and shiitake mushrooms, wrapped in crisp lettuce leaves, typically includes a hoisin sauce for added flavor.

Assorted vegetables, lightly battered and deep-fried, served with tempura dipping sauce.

Shrimp lightly battered and deep-fried, typically accompanied by a selection of vegetables.

10 dumplings.

A savory broth filled with a variety of mixed vegetables, typically including ingredients like tofu and perhaps egg, tailored for two servings.

Wispy eggs swirled in a savory chicken broth, typically includes delicate vegetables and scallions for added flavor.

Dry scallops served in a rich broth, typically includes a variety of select ingredients known as "mixed treasures" for a harmonious flavor.

Shredded duck and bamboo shoots are combined in a clear broth, offering a simple yet satisfying soup experience.

Fish balls paired with fresh watercress in a clear, savory broth.

Spicy.

Bean curd with seafood soup typically includes shrimp, scallops, and squid combined with soft bean curd in a savory broth.

Minced beef and egg white combined in a traditional West Lake style soup, typically includes cilantro and a rich, clear broth.

Bean curd combined with a variety of selected treasures such as meats and vegetables in a rich broth, often featuring chicken, pork, shrimp, and seasonal vegetables.

Seaweed soup typically includes sun-dried seaweed and tofu in a clear broth, often enriched with egg drop.

Chicken and sweet corn come together in a broth, typically thickened with egg, to create this classic soup.

Tender chicken pieces and noodles served in a seasoned chicken broth, often accompanied by a variety of vegetables.

With seasonal vegetables.

Chow mein with assorted seafood, typically includes vegetables and is stir-fried with egg noodles.

With seasonal vegetables.

With seasonal vegetables.

Stir-fried noodles with slices of bbq pork, bean sprouts, and green onions, typically includes a mix of vegetables.

With bean sprouts.

With bean sprouts and green onion.

Singapore style... Spicy!

Wide rice noodles stir-fried with shrimp and slices of Chinese BBQ pork, typically includes bean sprouts and onions.

Flat, wide rice noodles stir-fried with slices of beef and bell peppers, typically includes onions in a savory black bean sauce.

Bean curd sautéed with typical Chinese vegetables such as bok choy, water chestnuts, and mushrooms.

Crispy fried tofu topped with a savory oyster sauce, typically accompanied by a selection of vegetables.

Spicy.

Steamed tofu delicately filled with minced shrimp, offering a tender bite with subtle seafood flavors.

Silky tofu combined with an assortment of treasures, typically includes a variety of vegetables and proteins, all enveloped in a savory sauce.

Tofu lightly fried and sautéed with a variety of vegetables, typically including mushrooms and bamboo shoots, in a savory sauce.

Stuffed tofu seasoned with salt and pepper, typically includes a filling of minced vegetables or meats, lightly fried to achieve a golden exterior.

Egg tofu stir-fried with tender pea tips, typically includes a light sauce to enhance the flavors.

Seafood casserole typically includes a mix of shrimp, scallops, and possibly other seafood, combined with bean curd and assorted vegetables, served in a savory sauce.

Stir-fried egg tofu and king mushrooms, typically includes a savory sauce and select vegetables.

BBQ pork and shrimp.

Stir-fried with eggs, peas, carrots, and green onions, typically including aromatic jasmine rice.

Stir-fried rice with beef, typically includes eggs, peas, carrots, and onions, combined in a savory soy sauce.

Stir-fried rice with chicken, typically includes egg, peas, carrots, and onions.

Wok-fried rice combined with BBQ pork, peas, carrots, and scrambled eggs, lightly seasoned.

Stir-fried rice with salt fish and diced chicken, commonly accompanied by eggs, green onions, and a hint of soy sauce for added flavor.

Spicy.

House fried rice typically includes shrimp, chicken, beef, pork, peas, carrots, and eggs, all stir-fried together with rice.

Served with steamed rice.

Served with steamed rice.

Served with steamed rice.

Served with steamed rice.

Served with steamed rice.

Served with steamed rice.

Served with steamed rice.

Served with fried noodles.

Served with fried noodles.

Served with fried noodles.

Served with crunchy, fried noodles or steamed rice.

Served with crunchy, fried noodles or steamed rice.

Served with crunchy, fried noodles or steamed rice.

Served with crunchy, fried noodles or steamed rice.

A Chinese-style omelette filled with chicken, eggs, and a mix of vegetables such as cabbage and bean sprouts.

A Chinese-style omelet incorporating tender beef, onions, peas, carrots, and bean sprouts, typically served with a savory sauce.

Chinese-style omelet typically includes shrimp, bean sprouts, and onions, served in a savory sauce.

Chinese-style omelette featuring a mix of chicken, shrimp, and roast pork, accompanied by a selection of vegetables.

Egg foo young patties filled with a mixture of bean sprouts, cabbage, carrots, and onions, typically served with a savory brown gravy.

Stir-fried fillet of fish typically includes slices of white fish wok-tossed with a variety of seasonal vegetables in a light, savory sauce.

Scallops sautéed with a mix of snow peas, water chestnuts, bamboo shoots, baby corn, carrots, broccoli, and bok choy, served in a delicate white sauce.

Shrimp sautéed with a mix of peas and carrots, enveloped in a savory egg-based sauce, mimicking the luxurious taste of lobster.

Shrimp sautéed with onions and bell peppers, served in a savory black bean sauce.

Shrimp, pan-fried in their shells, typically includes a blend of seasonings to enhance its natural flavors.

Chilean sea bass typically prepared to highlight its delicate flavor, often steamed or pan-seared with a blend of subtle seasonings.

Shrimp lightly seasoned with a blend of spicy salt and pepper, typically stir-fried to achieve a balance of textures and flavors.

Shrimp sautéed with pea pods and water chestnuts, typically includes a light sauce.

Shrimp Kow typically includes sautéed shrimp mixed with a variety of Chinese vegetables such as bok choy, mushrooms, water chestnuts, and carrots in a light sauce.

Scallops sautéed with a blend of Chinese vegetables such as broccoli, water chestnuts, and snow peas, typically in a light sauce.

Fresh shrimp, lightly breaded and sautéed with a blend of snow peas, mushrooms, water chestnuts, and assorted Chinese vegetables in a savory sauce.

Breaded shrimp tossed with bell peppers, onions, and pineapple in a sweet and sour sauce.

Shrimp stir-fried with a medley of vegetables and cashew nuts, typically includes water chestnuts and celery in a savory brown sauce.

Shrimp stir-fried with scrambled eggs, often includes green onions and seasoned with salt, pepper, and a hint of rice wine.

Lightly battered shrimp tossed with a creamy, sweet sauce and topped with honey-glazed walnuts.

Stir-fried clams typically include a savory mix of clams quickly sautéed with a blend of traditional Chinese seasonings.

Lightly battered squid, seasoned with spicy salt and pepper, often accompanied by diced onions and peppers for added flavor.

Head-on shrimp, seasoned with a spicy salt blend, typically includes a mix of chili peppers and garlic, served in their shell for added flavor.

Head-on shrimp with shell is stir-fried in a savory XO sauce, a spicy seafood sauce made from dried seafood, chili peppers, onions, and garlic.

Lotus root slices, assorted vegetables, and a selection of seafood, all stir-fried together.

Steamed minced pork combined with a salted egg, following traditional Chinese cooking methods.

Deep-fried pork, typically includes bell peppers, onions, and pineapple, tossed in a sweet and sour sauce with a hint of Peking flavor.

BBQ pork kow typically includes sliced BBQ pork stir-fried with a variety of vegetables, often served in a savory sauce.

Deep-fried pork combined with bell peppers, onions, carrots, and pineapple, all tossed in a tangy sweet and sour sauce.

Steamed pork paired with taro root, typically prepared to highlight the tender texture of the pork alongside the distinct, earthy flavor of taro.

Crispy fried pork loin seasoned with a blend of spicy salt and pepper, typically accompanied by a mix of sautéed onions and jalapeños for added flavor.

Fine pork chop with chef's special sauce.

Shredded cabbage, mushrooms, bamboo shoots, and scrambled eggs, typically includes plum sauce, wrapped in thin mandarin pancakes.

Assorted fresh vegetables stir-fried, typically includes a variety of seasonal greens and root vegetables in a light savory sauce.

Chinese broccoli lightly steamed and topped with a savory oyster sauce.

Pea pods lightly sautéed, often accompanied by water chestnuts and a hint of garlic in a delicate sauce.

Bean curd and straw mushrooms typically prepared in a light sauce with a selection of vegetables.

Spinach stir-fried with fresh garlic, following a traditional preparation method.

Shanghai pok-choy sautéed with garlic, following traditional methods to highlight the natural flavors of the vegetable.

Stir-fried string beans and shredded pork in a spicy Szechuan sauce, typically includes hints of garlic and chili.

Fried bean curd with spinach combines crispy tofu and tender spinach, typically sautéed together in a savory sauce.

Pea pod sprouts sautéed with minced garlic, following traditional Chinese cooking techniques.

Black mushrooms sautéed with Shanghai bok choy in a savory sauce, typically includes garlic and a hint of ginger.

Shredded beef tenderloin sautéed with a variety of vegetables, served in an edible basket.

Marinated beef tenderloin served with a distinctive sauce, typically involving a blend of spices and seasonings unique to this dish.

Shredded beef tenderloin wok-tossed with a blend of spicy salt, typically includes a mix of aromatic vegetables to complement the dish's bold flavors.

Spicy.

Spicy.

Sliced beef sautéed with a blend of mushrooms and vegetables, enveloped in a rich oyster sauce.

Sliced beef sautéed with green onions, typically served in a savory brown sauce.

Spicy.

Sliced beef stir-fried with fresh pea pods and crunchy water chestnuts, typically includes a savory brown sauce.

Sliced beef stir-fried with a selection of fresh vegetables, served in a savory sauce.

Sautéed beef with mushrooms, often accompanied by a selection of vegetables in a savory brown sauce.

Sliced beef stir-fried with vegetables such as pea pods, water chestnuts, bamboo shoots, mushrooms, bok choy, and carrots in a savory brown sauce.

Sliced beef and broccoli sautéed in a traditional brown sauce.

Brisket of beef and green pepper in a soyed bean sauce combines tender slices of brisket and crisp green peppers, sautéed and enveloped in a rich, soy-based bean sauce.

Spicy.

Half roast duck, seasoned with traditional Cantonese spices and slow roasted to achieve a succulent texture and a slightly crispy skin, typically served with hoisin sauce.

Duck marinated and steamed, then deep-fried to achieve a crispy exterior, stuffed with finely mashed taro root for a unique texture contrast.

Half chicken deep-fried until the skin achieves a crispy texture, served with a hint of spice salt.

Half chicken prepared with a salt-based seasoning, reflecting a simpler, traditional method.

Steamed chicken, complemented by earthy black mushrooms and slices of Chinese sausage, typically includes a blend of traditional seasonings.

Sliced chicken stir-fried with pea pods and water chestnuts, typically served in a light sauce.

Diced chicken stir-fried with cashew nuts, celery, carrots, and mushrooms, typically includes a savory brown sauce.

Sautéed chicken with a medley of vegetables, typically including broccoli, carrots, and mushrooms, in a savory brown sauce.

Diced chicken breast sautéed with mushrooms, celery, and water chestnuts, garnished with almonds.

Sliced chicken stir-fried with a medley of vegetables including snow peas, mushrooms, water chestnuts, onions, and carrots in a light sauce.

Deep-fried chicken balls coated in a tangy sweet and sour sauce, typically accompanied by bell peppers and pineapple.

Half of a chicken, deep-fried to achieve a crispy exterior, typically includes a savory stuffing.

Duck delicately prepared with X.O. sauce, a luxurious concoction of dried seafood and spices, offering a rich and complex flavor profile.

Tender, young pigeon roasted to highlight its natural flavors, often accompanied by a light, savory sauce.

Porterhouse. T-bone steak broiled on a bed of vegetables topped with oyster sauce.

Combination of crab meat, shrimp, chicken, beef and pork served with vegetables on a sizzling plate.

Hot! Specially minced shrimp served in a spicy sauce on a sizzling plate.

Beef tenderloin Chinese style served on a sizzling plate.

Assorted seafood in edible taro basket.

Sautéed shrimp and scallops on a bed of steamed vegetables.

Sliced beef, chicken and shrimp stir-fried with mushrooms, pea pods and water chestnuts in our special sauce.

Hot! Sliced beef, chicken and shrimp with onions and curry sauce.

Sliced beef, chicken and shrimp with vegetables and black bean garlic sauce.

Chicken filet dipped in butter and deep-fried to a golden brown and served with lemon and sweet and sour sauce.

Fine pork chop with chef's special sauce.

Marinated beef and chicken with vegetables in a taro basket.

Fresh broccoli, baby corn, straw mushrooms served with crab meat sauce.

Fresh-cut shrimp, beef and chicken cooked with black bean garlic sauce.

Deep-fried shrimp, chicken and pork served with fresh pineapples and green pepper in a sweet and sour sauce.

Shredded chicken sautéed with mixed vegetables, typically served in a savory Hong Kong-style sauce.

Moo shu chicken typically includes stir-fried chicken, eggs, and vegetables like cabbage and bamboo shoots, served with plum sauce and mandarin pancakes.

Stir-fried beef with eggs, bamboo shoots, cabbage, carrots, and green onions, served with pancakes.

Shredded pork stir-fried with eggs, cabbage, and select vegetables, served with hoisin sauce. Typically accompanied by mandarin pancakes.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Egg roll, fried shrimp, BBQ ribs, crab rangoon, shrimp and scallops with pea pods, lemon chicken and combination fried rice. Served with hot and sour soup.

Egg roll, crab rangoon, BBQ pork, moy's special, beef kow, sweet and sour pork and veggie fried rice. Served with hot and sour soup.

Egg roll, fried shrimp, BBQ ribs, crab rangoon, beef kow, Kong pao chicken, shrimp kow and combination fried rice. Served with hot and sour soup.

Egg roll, crab rangoon, BBQ pork, moy's special, kung pao shrimp, beef kow, sweet and sour pork, veggie fried rice. Served with hot and sour soup.

Egg roll, fried shrimp, BBQ ribs, crab rangoon, moo shu pork, szechuan string bean, kung pao chicken, shrimp kow and combination fried rice. Served with hot and sour soup.

Egg roll, carb rangoon, BBQ pork, moo shu pork, Hong Kong steak, kung pao shrimp (hot), moy's special, sweet and sour pork and veggie fried rice. Served with hot and sour soup.

Egg roll, fried shrimp, BBQ ribs, crab rangoon, moo shu pork, Hong Kong steak, shrimp kow, kung pao chicken, szechuan string bean and combination fried rice. Served with hot and sour soup.

Egg roll, crab rangoon, BBQ pork, moo shu pork, Hong Kong steak, kung pao shrimp (hot), moy's special, triple delight, sweet and sour pork and veggie fried rice. Served with hot and sour soup.

Egg roll, fried shrimp, BBQ ribs, crab rangoon, moo shu pork, Hong Kong steak, shrimp kow, kung pao chicken, szechuan string bean, triple delight and combination fried rice. Served with hot and sour soup.