Wang's In the Desert Menu

Thai spicy chicken soup with kefir leaves, lemongrass, straw mushrooms and white mushrooms.

Tofu, egg, wood ear mushrooms and bamboo strips.

Shrimp or chicken water chestnuts, peas and carrots.

Chicken and shrimp cabbage rolls - pork dumplings - chicken pot stickers.

Half spring rolls, mini beef skewers, cream cheese wonton.

Sweet soy vinaigrette dipping sauce.

Cold noodles tossed in our house-made peanut sauce.

Fresh raw vegetables wrapped in rice paper with a citrus vinaigrette side.

Sliced Angus beef marinated in our traditional house-made BBQ, soy sauce.

Filled with cream cheese and served with a sweet soy dipping sauce.

Sweet soy vinaigrette dipping sauce.

Deep-fried wontons filled with cream cheese, crab and seasonings. Served with a sweet soy dipping sauce.

Large shrimp tossed in sweet coconut, deep-fried golden brown, served with a sweet Asian aioli sauce.

Calamari steam medallions, seasoned with garlic, jalapeños, scallions, lemon juice, salt and pepper.

Tofu strips wok-fried, then tossed in salt and pepper. Served with a spicy dipping soy sauce vinaigrette.

Bite-sized pork ribs braised in a soy BBQ sauce, served on our tangy Korean coleslaw.

Tempura fried green beans with sweet ginger soy.

Chinese soy beans, wokked in a garlic, soy sauce.

Deep fried and filled with fresh vegetables.

2 red dragon wontons, 2 crab rangoon, 2 coconut shrimp.

Seared ahi rolled in black and white seeds. Served with a ponzu sauce.

Chilled chinese soy beans tossed in sea salt.

Served with wasabi, ginger, crispy wonton strips.

Fresh shredded jicama, red cabbage, carrots,, mint and walnuts. Topped with home made korean citrus vinegrette

Minced chicken breast, mint leaves, coriander leaves, lemongrass, minced thai chili, rice powder, red onions and lime.

Crispy chicken breast, mixed green lettuce in a peanut dressing.

Snow peas, bean sprouts, carrots, peppers, cilantro leaves, mint, green onions, peanuts and marinated asian seasoned chicken.

Julienne carrots, julienne red peppers, celery micro herbs and sesame vinaigrette.

Mixed greens tossed with a sesame ginger dressing.

Chicken breast, rice noodles, scallions, bean sprouts and chopped peanuts. Coriander and lime in a pad thai sauce.

A traditional stir-fry dish in Laos and Thailand. Wild rice noodles with mixed bell peppers, asparagus, onions, mushrooms, and thai basil. Stir-fried in a spicy oyster sauce with beef

Chinese noodles topped with cabbage, scallions, celery and bean sprouts. Wokked in a chicken stock white sauce, with combination protein (chicken, beef, pork, and shrimp)

Chinese noodles wokked with julienned vegetables in a classic soy, garlic brown sauce.

Chicken breast, yellow curry, sesame oil, ginger, sherry wine, red and yellow peppers, scallions, bean sprouts, BBQ sauce, soy sauce and oyster sauce.

Tempura-fried tofu, asparagus, bok choy, green beans, white mushrooms, with spicy aioli and sweet ginger soy.

Tofu lightly marinated in minced ginger. Garlic, fresno peppers and sesame oil. Wokked with button mushrooms and spinach.

Deep-fried tofu with roasted peanuts sweet peppers, dried chilies and onions. Wokked in a caramelized soy sauce.

Mixed vegetables in mushroom sauce.

Wokked in fresh garlic and soy oyster sauce.

With mushroom sauce and button mushrooms.

Lightly battered and fried tiger prawns wokked in a lemon sauce. Serve on baby bok choy.

Sliced fried chicken breast, topped with a sweet fresh lemon sauce.

Battered shrimp, quick-fried and tossed in a cream mayonnaise honey mustard sauce with candied walnuts.

Lightly battered and fried tiger prawns wokked in a lemon sauce and served on baby bok choy.

Served with a side of chinese cabbage and straw mushroom in a garlic sauce.

Sesame and panko crusted deep-fried chicken breast, served with a pineapple, sweet and sour sauce.

Fresh orange peels, garlic and ginger in a mildly spicy, honey sweet sauce.

Pork loin wokked in a sweet and sour honey sauce with garlic, ginger, sweet sambal and green scallions.

Lightly battered and wok-fried in a tangy sweet and sour sauce with assorted bell peppers, onions and pineapple.

Chicken breast and shrimp wokked in a garlic black bean BBQ sauce, garnished with baby bok choy.

Sliced angus beef wokked in a spicy sauce, alongside tiger shrimp in a mild sauce.

Snow peas, water chestnuts, scallions, ginger and garlic wokked in a traditional Chinese chicken stock.

Crispy chicken, garlic, hot pepper and honey sauce. Sweet shrimp with ginger, garlic and a sweet tomato sauce.

Chicken breast, flank steak with celery red pepper with szechuan sauce.

Served with a side of chinese cabbage and straw mushrooms in a garlic sauce.

Dark meat chicken with water chestnuts, button mushrooms, and garlic in a slightly sweet brown sauce.

Snow peas julienned carrots and celery in a tangy, garlic sauce.

Minced chicken breast, water chestnuts, pine nuts with a plum vinaigrette.

Sliced flank steak stir-fry in broccoli. Served in a savory beef and oyster sauce.

Tempura-fried shrimp, asparagus white mushrooms, bok choy, green beans, with spicy aioli and sweet and ginger soy.

Sliced pork and aged tofu wokked in a spicy hoisin soy sauce with minced garlic, red bell peppers and cabbage.

Button and straw mushrooms, asparagus spears in oyster sauce.

Mushrooms, snow peas, straw mushrooms in a green curry sauce.

Stir-fry with roasted peanuts, sweet bell peppers, white onions dried chilies and caramelized soy sauce.

Jalapeños, onions, salt and pepper seasonings, wokked in an Asian BBQ glaze.

Crispy chicken thighs in an orange reduction sauce with a touch of teriyaki sauce.

Angus flank steak marinated in a sesame ginger sauce, served with leeks and asparagus with salt, pepper and garlic.

Bell pepper, lemongrass, straw mushrooms, carrots, bamboo, basil and red curry sauce.

Sliced angus with mixed vegetables in a spicy oyster sauce.

Sliced angus beef, celery, green onions, carrots wodded in a szechuan sauce.

Chicken breast, green beans, mix bell peppers ginger and soy oyster sauce.

Chicken breast, mixed bell peppers, coriander leaves scallions, panang curry with a touch of peanut butter.