introducing a new Sungari Pearl organic vegetables

It is our mission to create a unique culinary experience while Ma Po Bean Curd 10.00
supporting a healthy, natural and sustainable lifestyle. A careful A classic Szechuan dish. Soft bean curd with Szechuan
blend of traditional and sometimes unorthodox, our dishes use chili pepper sauce.
natural, organic, and regional products whenever possible. Bean Curd in Black Bean Sauce 10.00
At Sungari Pearl, we are diligent in our commitment to reducing Soft bean curd, lightly braised with garlic and fermented
black beans
our environmental footprint. We employ effective recycling and
composting in our green kitchen, and almost all the produce we Bean Curd with Black Mushrooms 12.00
use is certified organic. All the poultry we use is free-range and Soft bean curd, stir-fried with Chinese black mushrooms
from local Oregon farms, our beef is from Painted Hills Ranch, a Fried Eggplant in Gon-Bon Sauce 10.00
member of the Food Alliance Association, and the pork we use is Delicious eggplant is lightly battered and then sautéed
from Carlton Farms, Oregon. We only use wild caught seafood. with our tangy and flavorful Gon-Bon sauce.
Because the ingredients that we use are so fresh, our chefs, Chef Sautéed Eggplant with Garlic 12.00
Liang, Zhen Ma, Ming and Su Chen prepare our dishes with a Dry-Sautéed String Beans 13.00
light hand. This means less frying, less oil and salt, and no MSG Add chicken 15.00
is added to any of our dishes. We have lightened our homemade
Moo-Shu Vegetables 11.00
sauces and offer a larger variety of dishes which are steamed rather Add chicken 13.00 Add pork 13.00 Add Shrimp 16.00
than stir-fried.
Asparagus in Tangy Sauce 15.00

soups Asparagus in Crabmeat Sauce 19.00

 Hot & Sour Soup 3.00 Broccoli in Tangy Sauce 11.00

Wonton Soup (for 2) 8.00 Baby Bok Choy with Garlic 12.00

Abalone & Chicken Soup (for 2) 12.00 Sautéed Spinach with Garlic 14.00

Bean Curd & Spinach Soup (for 2) 8.00 Organic Buddha’s Delight 15.50
Assorted organic vegetables stir-fried
Creamy Chicken Corn Soup with Crabmeat (for 2) 10.00
Buddha’s Delight with Fried Tofu or Chicken 18.00
Crabmeat & Asparagus (for 2) 10.00
Stir-Fried Wild Mushrooms with Spinach 17.00
Chicken, Spinach, Mushroom (for 2) 9.00

seafood
appetizers Pei Pa Bean Curd 19.00
Crispy Prawn Roll (4) 8.00 Minced scallops and prawns wrapped in soft tofu with golden
mushroom sauce and steamed spinach.
Crispy Spring Rolls with Crab (2) 8.00
Stuffed Bean Curd with Shrimp 16.00
Vegetable Spring Rolls (2) 4.00 Soft bean curd is stuffed with shrimp, then steamed, and drizzled
Fried Prawns (4) 8.00 with an oyster sauce to create this light, flavorful dish. Please allow
for extra time.
Pot Stickers (4) 6.00
Scallops Stir-Fried in Black Bean Sauce 19.00
Barbecued Carlton Pork Slices 7.00
Sliced Prawns with Snow Peas & Bamboo Shoots 16.00
Chicken & Lotus Seed Salad with Lettuce Wrap 8.00
Warm minced chicken with lotus seed is served beside a crisp Rainbow Scallops 19.00
lettuce wrap to create this unique dish. Lightly-battered scallops, stir-fried with crisp organic
vegetables, fresh ginger and rice wine
Tang Tang Noodles 6.00
Our lo mein noodles served warm and topped with sesame Scallops in Spicy Tangy Sauce 19.00
sauce, chili oil, thinly sliced carrots, and fresh cucumber. Lightly battered scallops prepared with
our classic tangy sauce.
 Cold Noodles in Sesame Sauce 6.00
Seafood Treasure (with Abalone) 29.00
Scallion Pancakes 6.00 Scallops, wild prawns and abalone stir-fried with garlic
 Wontons in Szechwan Chili Sauce 7.00 and ginger
Crispy Scallops with Honeyed Walnuts 9.00 Lobster in Spicy Tangy Sauce Seasonal
Australian lobster tail stir-fried in our tangy sauce.
Bean Curd Sheets with Seafood 8.00
Finely minced pieces of scallops and crabmeat are wrapped in Crispy Prawns with Honeyed Walnuts 19.00
thin sheets of bean curd and steamed. Ying-Yang Shrimp 19.00
Peking Duck Salad Rolls 8.00 Prawns in spicy Mandarin sauce served with shrimp in a
Roast duck, green onion, lettuce, cilantro, rice noodles, and Cantonese style white wine sauce.
hoisen sauce wrapped in thin rice paper. Tong-Tieng Seafood Treasure 24.00
Shumai Chicken Dumplings 5.00 Sliced prawns and assorted vegetables stir-fried and served
with egg white meringue. The name of this dish comes from
Har Gow Shrimp Dumplings 6.00 its resemblance to Lake Tong-Tieng in winter.
Sampler (for 2) 12.00
Cold noodles, prawn spring rolls, barbecue pork

indicates hot and spicy dishes | indicates dishes not recommended for take-out
 Dragon and Phoenix
Australian lobster tail in spicy sweet Mandarin sauce
Seasonal
beef, pork & lamb
accompanied by General Tso’s Chicken. Happy Family 24.00
Lobster in Spicy Mandarin Sauce Seasonal Beef, chicken, prawns and scallops stir-fried with
Australian lobster tail stir-fried in our Mandarin Sauce assorted vegetables.

Lobster with Ginger & Scallion Seasonal Spicy Sesame Beef 16.00
Australian lobster tail stir-fried with ginger and fresh scallions. Marinated slices of beef glazed with a spicy sweet sauce,
topped with roasted sesame seed, served on a bed of rice
Crispy Prawns with Spicy Mandarin Sauce 19.00 noodles. This dish can also be made with chicken.
Lightly-battered prawns served popcorn-style with Mandarin
dipping sauce Mongolian Beef or Lamb 17.00
Specially-seasoned sliced beef or lamb, stir-fried with lots of
Prawns in Spicy Mandarin Sauce 15.00 onions and scallions.
Large, wild prawns stir-fried in Mandarin sauce
Peppered Pork Tenderloin 18.00
Kung Pao Prawns 17.00 Sautéed mushrooms and bell peppers in a spicy black
Sliced Prawns in Spicy Tangy Sauce 17.00 pepper sauce, served over pork tenderloin medallions.

Salt & Pepper Crispy Prawns 19.00 Salt and Pepper Pork Tenderloin 18.00
Wild prawns are gently tossed in a freshly prepared combination Hunan Pork in Spicy Black Bean Sauce 14.00
of flour and spices and then stir-fried with onions.
Substitute calamari 14.00 Substitute scallops 19.00 Twice Cooked Pork 14.00
Slices of pork loin, steamed first and then stir-fried with
cabbage and onion.

poultry Beef with Broccoli 16.00

Chiang-Sha Chicken 17.00 Pork in Spicy Tangy Sauce 14.00
Strips of chicken breast stir-fried with red bell peppers and Available with chicken
Chinese black mushrooms and served on a bed of steamed Classic Sweet & Sour Pork 14.00
spinach. Available with chicken
 General Tso’s Chicken 15.00 Spicy Peppered Lamb with Chinese Crepes 19.00
Curry Chicken Claypot 14.00 Thinly sliced lamb is stir-fried with yellow onions, scallions
Chicken and seasonal vegetables are combined with curry and cracked black and white peppercorns. Served with
sauce and cooked in our traditional claypots. This popular Chinese crepes.
dish can also be made by substituting lamb or bean curd. Orange Beef 18.00
 Seres Kung Pao Chicken 16.00 Tender strips of flank steak stir-fried and finished with freshly
A departure from our traditional Kung Pao, this dish uses squeezed orange juice. Available with chicken
a variety of nuts including Brazil nuts, almonds, local Moo-Shu Pork 12.00
hazelnuts, peanuts, and cashews.
Sliced Chicken with Broccoli 15.00
Substitute Beef 16.00 rice & noodles
Chicken with Cashews 14.00 Sungari Lo-Mein 12.00
Chicken in Black Bean Sauce 14.00 (Beef, Shrimp & Chicken)

Sliced Chicken in Spicy Tangy Sauce 13.00 Vegetable Lo-Mein 10.00

Sungari Duck Slices 16.00 Curry Rice Noodles 14.00
Boneless duck slices stir-fried with snow peas and black (Scallops & Prawns)
mushrooms in our Kung Pao sauce. Sungari Fried Rice 12.00
Lemon Chicken 17.00 (Beef, Shrimp & Chicken)
Whole chicken breast, breaded and lightly fried, Vegetable Fried Rice 10.00
and topped with freshly made lemon sauce.
Chicken & Mushroom Fried Rice 13.00
Spicy Sesame Chicken 15.00
Sliced chicken breast is lightly fried in a sweet glaze Scallops and Crabmeat Fried Rice 16.00
and topped with sesame seeds. Steamed Jasmine Rice 2.00
Kung Pao Chicken 14.00 Steamed Brown Rice 3.00
Peking Duck 45.00
(24-hour advance notice, please. Not recommended for
takeout)
The entire duck is specially prepared through many phases
steamed sides
to create a fine, delicate and crisp exterior. The savory skin Broccoli 5.00
is then served with boneless duck, scallions and hoisin sauce, Spinach 6.00
wrapped in warm Chinese crepes.
Snow Peas 4.00
Crispy Pepper-Skin Duck 19.00
Mixed Organic Vegetables 9.00
Chicken with Young Ginger 17.00
Thinly sliced chicken breast stir-fried in a delicate Soft Bean Curd 4.00
ginger-based sauce.

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1105 NW Lovejoy Street, Portland, OR 97209 p 971.222.7327 f 971.222.0101 |
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Monday – Thursday 11AM – 10PM Friday & Saturday 11AM – 11PM Sunday 5PM – 10PM |
www.sungaripearl.com