Dish of the Week

Kung Poa Chicken

posted Jul 9, 2018, 12:22 AM by Amy Lee   [ updated Jul 9, 2018, 12:23 AM ]

Kung Poa Chicken
Kung Poa is also known as Gong Bao, this is a popular dish that originated from the Szechuan Province. It is believed this dish was named after Ding Baozhen, a one-time governor of Szechuan. We make our Kung Poa with sliced chicken, zucchini, carrots, green peppers, white onions, and peanuts served in a sweet & spicy sauce.

Northern Set Dinner

posted Jul 1, 2018, 11:45 PM by Amy Lee   [ updated Jul 1, 2018, 11:46 PM ]

Northern Set Dinner
Have you checked out our Set Dinner Special section?  We have many different regional set dinners for your taste buds.  Pictured is our Northern Set Dinner, it includes:  1 soup, 5 dishes, and comes with white or brown rice.  The Egg Drop Soup with fresh tomatoes are served first.  Then 5 delicious dishes from the Northern regional:  Spicy Sauce with Chicken, Pork with Minced Garlic Sauce, Szechuan Style Shrimp, Eggplant and Suckling Roast Pork, & Spicy Garlic with Vegetables.  Chef Michael Leung paired these dishes skillfully to give your palate a completely satisfying experiences.

Braised Whole Fish (served with Northern Noodles or Rice)

posted Jun 5, 2018, 11:06 AM by Amy Lee   [ updated Jun 5, 2018, 11:07 AM ]

Braised Whole Fish (served with Northern Noodles or Rice)
The word “braising” conjures up thoughts of slow-cooked short ribs, pot roast, or chicken, but probably not fish.  Braising fish you will get the benefits, melt in your mouth texture and full flavor pan sauce without the long cooking time.  ACE’s version of Hong Shao Yu (Braised Fish), may not be the prettiest dish out there, but it is proof that it’s what’s on the inside that counts.  It is served as a whole fish at the dinner table (head, tail and eyeballs intact). Whole fish also tastes better because the meat is cooked on the bones.  It is a lot less scary to eat than it looks!  Served with northern noodles or rice.

Preserved Vegetables & Shredded Pork

posted May 27, 2018, 4:54 PM by Amy Lee   [ updated May 27, 2018, 4:54 PM ]

Preserved Vegetables & Shredded Pork
This is other dish originated from the Szechuan Province.  The main staple of this dish is the Szechuan Pickled Vegetable ('Zha Cai') is a delicious and versatile ingredient which can be used in everything from stir-fries, to noodle soups, to congee (rice porridge), and more.  This "pickled vegetable" is essentially the swollen stem of a type of mustard plant that is salted, rubbed in chili spices, pressed and then preserved.  We mix the green and white onions into the heated wok, then add the cabbage, spices, and rice wine.  Stir fry the marinated julienne cut pork & preserved veggies into the mix.  This salty & savory dish is served with a light sauce and perfect over rice. 

Teriyaki Fish Fillet Rice Bowl

posted May 23, 2018, 9:28 AM by Amy Lee   [ updated May 23, 2018, 9:29 AM ]

Teriyaki Fish Fillet Rice Bowl
We add in some lightly fried fish fillets which are crispy & golden brown on the outside but soft inside.

Shrimp Chow Fun

posted May 15, 2018, 9:27 AM by Amy Lee   [ updated May 15, 2018, 9:28 AM ]

Shrimp Chow Fun
Chow Fun is a staple Cantonese dish, made from wet stir-frying “ho fun” (wide rice noodles) in a sauce.  The important factor in making this dish is the “wok hei” (the wok air).  The cooking must be done over a high flame and the stirring must be done quickly.  Not only must the “ho fun” noodles be stirred quickly, it must not be handled too strongly or it will break into pieces.  The amount of oil also needs to be controlled very well, or the extra oil or dry texture will ruin the flavor.  Our dish is served with shrimp, Chinese bok choy, and wet stir-fried with “ho fun” in a light brown sauce. 

AZ Lo Mein vs. HK Lo Mein - House Special Low Mein

posted May 7, 2018, 11:14 PM by Amy Lee   [ updated May 7, 2018, 11:15 PM ]

We have two types of lo mein dishes:  Hong Kong & Arizona versions.  What is the difference?  Hong Kong lo mein is thin egg noodles cooked al dente and served with a little sauce.  Arizona lo mein is flour noodles stir fried in soy sauce.

From the HK menu, Hong Kong Style Lo Mein:  Ginger, Green Onion, & Beef mixed with Egg Noodles - This is a simple and light stir fried dish.  Sliced beef, onion white, ginger, & bean sprouts served on a bed of soft egg noodles.  But do except a strong ginger flavor infused in this dish.  The sliced beef is lightly pan fried and then mixed with green onions, yellow onions, & bean sprouts.  The soft egg noodles are then added into the wok with soy sauce and other spices to draw out the flavors of all the ingredients.

From the AZ menu, AZ Style Lo Mein:  House Special Lo Mein - sliced chicken, beef, shrimp, mixed vegetables, & noodles with light sauce. 

Beef Slices with Scrambled Eggs

posted Apr 29, 2018, 10:33 PM by Amy Lee   [ updated Apr 29, 2018, 10:33 PM ]

Chinese scrambled eggs?  It is not uncommon to see egg dishes served at dinner in Chinese homes.  Normally the dish is scrambled eggs with shrimp.  But at ACE you can get 11 different Chinese scrambled eggs dishes.  Chinese seasonings enhance the scrambled eggs.  We lightly pan fry beef slices which are then added the fluffy eggs.  Stir until they are lightly scrambled but not dry.  Perfect with some streamed rice!

Crispy Tofu (gluten-free available)

posted Apr 22, 2018, 9:50 PM by Amy Lee   [ updated Apr 22, 2018, 9:50 PM ]

Crispy Tofu
Did you know we can make Crispy Tofu gluten free?  ACE prepares firm tofu by slicing it into little squares. The tofu squares are lightly floured with cornstarch instead of regular flour and fried till it is crispy & golden on the outside but soft inside.  Crispy Tofu is served with a special ACE soy sauce mix topped with green onion.  Warning: Those little squares are piping HOT so beware when you take your first bite!!

Vegetable Shrimp Rice Bowl

posted Apr 15, 2018, 9:35 PM by Amy Lee   [ updated Apr 15, 2018, 9:36 PM ]

Vegetable Shrimp Rice Bowl
Shrimp, broccoli, zucchini, mushrooms, cabbage, and carrots are mixed in and “wok” till it reaches the perfect tender/crispy ratio.   All ingredients are then coated with a flavorful, light brown sauce served over white or brown rice.  These Rice Bowls are available all day (lunch and dinner).  

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