Eggplant & Tofu in Garlic Sauce ($9.95)
From the first bite, it’s obvious Asian Mix’s Kung Pao Chicken ($9.95) lives up to its name.
The piquant dish begins with a hot wok loaded with a handful of bright red chili peppers. Then garlic and chicken are added along with a bit of sugar, soy sauce, cooking wine, ginger and vinegar. Loaded with peanuts and green onions, it’s served a la carte in a huge portion. With a side of steamed rice ($1) this classic dish becomes lunch or dinner for two, or even three, people.
Mildly spicy, Eggplant & Tofu in Garlic Sauce ($9.95) comes with red and green bell peppers and is also available with pork. Scrumptious either way, this a la carte dish is perfect for sharing — and again, it’s another recipe in which the perceptible vinegary tang is lovely and surprising.
Kung Pao Chicken ($9.95)
“Northern Chinese cooking uses vinegar quite a lot,” explains Daniel Leung, owner of Asian Mix. “In Hawaii, Chinese food is 95 percent based on Cantonese cuisine, which uses vinegar. These two dishes will taste differently here than in any other place.”
Often packed with customers, Asian Mix sells more than 50 ducks and 100 pounds of char siu each day, according to Leung. Ducks, at $25 per whole bird, should be reserved in advance with a phone call, he adds.
“Our ducks are way bigger than almost anybody else’s, and we pretty much sell out by late afternoon,” notes Leung.
With its regular menu packed with delectable dishes and a catering menu known to hold reasonable prices and mouthwatering contents, Asian Mix deftly balances affordability, generosity and quality.
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