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Blossom Kitchen
Large tempura battered shrimp, wok tossed in a honey sauce and topped with glazed walnuts.
Shrimp, pineapple, red peppers, carrots, peas, onions and fresh ginger, wok tossed in our classic sweet and sour sauce.
Shrimp, a healthful medley of broccoli, cabbage, carrot and peas.
A Szechwan inspired dish with shrimp, peanuts and vegetables, finished with chili peppers.
Broccoli, mushroom, carrots, cabbage, zucchini, snow peas wok in garlic-wine sauce or braised in soy sauce.
Lightly browned tofu, eggplant and red bell peppers tossed in a sweet and spicy sauce.
String beans with garlic sauce and onions.
A healthful medley of Asparagus, mushrooms, carrots.
Firm tofu and soy sauce.
House ground white meat chicken, wok seared with shiitake mushroom, water chestnuts, scallions, garlic and soy sauce.
8 pieces. Spicy Chile salt, fresh chili and onions.
1 piece. Cabbage, carrots, green onions and chicken in a crispy wonton wrapper.
2 pieces. Cabbage, celery, carrots, green onions and Chinese noodles in a crispy wonton wrapper.
8 pieces. Wonton wrappers filled with cream cheese and served with sweet and sour sauce.
8 pieces. Pan seared dumplings filled with meat, cabbage and onion.
Vibrant green, steamed edamame soybeans.
8 pieces. Served with sweet sour sauce.
Chicken breast, string beans and onion wok tossed in a mild ginger soy sauce.
Shrimp, a healthy medley of broccoli, cabbage, carrot and peas.
Tofu, eggplant and red bell peppers tossed in a sweet and spicy sauce.
A healthful medley of Asparagus, mushrooms, carrots.
Tender beef and fresh broccoli in a ginger soy sauce.
Beef, onion and hoisin glaze.
Marinated beef, celery and onions in a bold black pepper sauce.
A Szechwan-inspired dish with beef, peanuts and vegetables, finished with chili peppers.
Crispy chicken wok tossed in a sweet and spicy orange sauce.
A Szechwan inspired dish with chicken, peanuts and vegetables, finished with chili peppers.
Chicken breast, string beans and onion wok tossed in a mild ginger soy sauce.
A delicate combination of chicken, mushroom and zucchini wok tossed with a light ginger soy sauce.
Bell peppers, onions, carrots, mushrooms and zucchini.
Chicken, celery and onions in a bold black pepper sauce.
Crispy diced chicken breast, pineapple, bell peppers and onion.
Stir-fried rice noodles with carrots, cabbage, yellow onion, green onion, shiitake mushroom with shrimp chicken.
"Singapore"- style noodles is a dish of stir-fired rice vermicelli seasoned with curry power, vegetables, scrambled eggs and meat with shrimp, chicken, and vegetables.
Menu for Blossom Kitchen provided by Allmenus.com
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