Shun Lee West Menu

Hot and spicy.

Spicy or not.

Hot and spicy.

Hot and spicy.

A young seasoned duckling slowly grilled until crispy and golden. The delicate skin is first sliced, and then the meat iscarved separately. Served with homemade crepes, spring onion brushes and hoisin sauce.

Hot and spicy. Chunks of crispy chicken sauteed with szechuan hot pepper,garlic and scallions.

Hot and spicy. Fine minced of filet of beef stir -fried with cellophane noodles in spicy garlic sauce and garnished with greens.

Hot and spicy. Shredded beef sauteed until crispy, served in a tangy spicy sauce.

Four large short ribs braised with sweet soy and rock candy,then braised in red wine sauce and served with spinach.

Fresh lobster chunks, scallops shrimp and chilean seabass filletall sauteed together with vegetables in a tasty wine sauce.Served with taco.

Hot and spicy.

Jumbo prawns coated with water chestnuts flour, fried untilcrispy, then sauteed in a Grand Marnier sauce. Served withbroccoli and sesame seeds.

Crispy prawns and scallops tossed with asparagus strawmushrooms and chili peppers.

With ginger and scallions.

Fresh bean sprouts, fresh ginger, garlic and scallions delicately sauteed with green chives.

A mixture of fresh water chestnut, Chinese mushroom, bamboo shoots,snow peas, tree ears, gingko nuts, Chinese cabbage and carrots.

Fresh string bean sauteed with minced garlic pickle.

Hot and spicy. Baby eggplants, fresh ginger, garlic and scallion delicatelysimmered in spicy Hunan sauce.

Sauteed baby bokchoy with garlic

Hot and spicy. Stir-fried in garlic sauce.

Tender snow pea pod shells sauteed with garlic.

Hot and spicy. Tender seabean curd cooked in a tangy spicy sauce with minced pork.

Hot and spicy. Soybean curd lightly fried, then sauteed with pork and seasonal vegetables in a delicate tangy spicy sauce.

Large prawns marinated in egg white and sauteed in rice wine, garnished with sugar snap peas and fresh water chestnuts.

Hot and spicy. Large prawns simmered in Szechuan spicy garlic sauce.

Hot and spicy. Jumbo prawns coated with water chestnut flour, fried until crispy, then sauteed in garlic, ginger, scallions, hot pepper and dried scallops. Garnished with fresh broccoli.

Fresh Chilean seabass fillet sauteed with Chinese vegetable and cooked in a rice wine sauce.

Hot and spicy. Sea scallop cooked until crispy and coated with a delicate, tangy, spicy sauce.

Hot and spicy. Slices of pork tenderloin cooked in spicy bean sauce,hot peppers, leeks, Chinese mushrooms and dry bean curd.

Sliced, tender pork loin sauteed in hoisin sauce with bamboo shoots, and green scallions.

Shredded pork loin sauteed in hoisin sauce with eggs and Chinese vegetables. Served with homemade crepes.

Hot and spicy. Sliced beef with vegetable and hot pepper sauce.

Hot and spicy. Thinly shredded beef with egg white then stir-fried withfresh leeks and Szechuan hot pepper.

Sliced beef filet gently sauteed with Chinese baby bok choy in brown sauce.

Hot and spicy. Sliced beef filet fried until crispy, sauteed with spicy sweetpreserved orange.

Hot and spicy. Tender filet mignon pan-seared with garlic, scallion and hot peppers served with broccoli.

Hot and spicy. Chicken nuggets marinated with Chinese spices and sauteed with ginger, hot pepper, garlic and scallions.

Chicken breast coated with egg batter and rolled in water chestnut flour then fried until crispy, served with shredded lemon and a velvety lemon sauce.

Sliced spring chicken with black mushroom, mixed with water chestnuts, bamboo shoots and crisp snow peas, then deliciously seasoned and stir-fried in chef ’s secret sauce.

Chicken breast garnished with water chestnuts, bamboo shoots and snow peas, cooked in a brown sauce with sauteed walnut, peanuts and cashew nuts.

Hot and spicy. Thinly shredded chicken breast stir-fry with ginger, hot pepper and garlic in brown sauce served with spinach.

Hot and spicy. In spicy garlic sauce.

Hot and spicy.