INGREDIENTS
ASIAN TOO KUNG PAO SHRIMP
u
u 1 lb. peeled and deveined shrimp u 3 tbsp. peanut oil (or vegetable oil) u 3 tbsp. Kikkoman soy sauce u 1 pinch salt
u 3 tbsp. cornstarch u 4 tbsp. rice wine u 2 tbsp. sugar
u 2 tbsp. oyster sauce u 2 tbsp. chicken broth
PREPARATION
1] Combine 1 tbsp. rice wine, 1 tbsp. peanut oil, 1 tbsp. soy sauce, salt and 2 tbsp. cornstarch. Stir in shrimp and mix thoroughly. Refrigerate and marinate for 20 to 30 minutes. 2] In a bowl mix together 2 tbsp. soy sauce, 2 tbsp. rice wine, sugar and oyster sauce. Set sauce aside. 3] Combine chicken broth with 1 tbsp. cornstarch. Mix together into a slurry. 4] Separate white and green part of scallions (green onion). Cut white part into ½ inch pieces and julienne the green parts. 5] Heat 2 tbsp. peanut oil in a wok using high heat. Add ginger, garlic, white part of green onions and dried chiles and cook for about one minute. 6] Add in the marinated shrimp and stir-fry for 1-2 minutes until shrimp turns pink, then add 1 tbsp. rice wine and let it sizzle. 7] Add in zucchini, yellow onions, bell peppers, water chestnuts, and roasted peanuts, stir for another 2 minutes. 8] Add sauce and the chicken stock slurry. Continue to cook for 1-2 minutes until glossy. 9] Add sesame oil and garnish with the julienne green part of scallions. Serve with steamed rice.
BOBA DRINK MENU
Asian Too serves a variety of milk teas, flavored teas, slushies and smoothies served with tapioca pearls, otherwise known as boba, at the bottom of each drink. Originating in the 1980s in Taiwan, boba, which has a gummi bear-type texture, is able to take on each drink’s flavor. Each boba drink at Asian Too is served with a wide straw, making the pearls easy to consume.
“Our most unique flavor is Taro,” says Alex Metott, assistant manager of Asian Too in The Avenue Viera. Common in Asian and Hawaiian desserts, Taro is a starchy root similar to a potato that possesses a sweet flavor.
“People may be unsure about ordering boba at first, but once they try it, they always order it,” Metott says.
FAVORITES
LO MEIN NOODLE BOWL
Egg noodles with scallion, bean sprouts and carrots in a garlic soy sauce.
VIERA ROLL
Made-to-order eight-piece sushi roll made with salmon, cream cheese, avocado and cucumber, and topped with sesame seeds.
MANDARIN ORANGE
Lightly battered chicken, beef or shrimp tossed with scallions, snap peas and red onions in a sweet and spicy orange glaze sauce.
GENERAL TSO’S
Lightly battered chicken, beef or shrimp tossed with broccoli, baby corn and snap peas in a sweet and vinegar sauce.
(321) 637-9663
BOURBON CHICKEN
Chicken specially marinated in a secret recipe bourbon spice and then grilled. Served with zucchini, broccoli and baby corn with sweet bourbon sauce.
8 dried red chiles (remove stems and cut in halves)
u 1 garlic clove smashed or minced u 1 scallion (green onion) u 1 tsp. chili paste
u ¼ cup roasted skinless peanuts u 1 cup Zucchini diced
u 1 cup yellow onion diced u 1 cup red bell pepper diced u ½ cup water chestnuts u ¼ tsp. sesame oil
ADDRESS 2221 Towne Center Blvd., Viera (in The Avenue Viera)
PHONE
WEBSITE
www.asiantoo.com
HOURS
OTHER
11 a.m. to 9 p.m. Sundays through Thursdays; 11 a.m. to 10 p.m. Fridays and Saturdays; Lunch specials on weekdays from 11 a.m. to 4 p.m.
Military and uniformed police discounts; vouchers for Gryphon Group Security Solutions combat trainees; kids menu; party tray menu that feeds six to eight people; delivery available through Twins Food Taxi services.
99 : JUNE 2010
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