$10 for $20 Worth of Chinese Food at VII Asian Bistro

Corridor South

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In a Nutshell

Asian restaurant serves Chinese classics such as sesame chicken, mongolian beef, and shrimp with lobster sauce

The Fine Print

Promotional value expires Jun 19, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Dine-in only. Not valid for lunch specials. Not valid with other promotions. Not valid for Vietnamese food. Not valid on Sundays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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$10 for $20 Worth of Chinese Food

The extensive menu's Chinese selections include classics such as beef with broccoli ($11.99), sesame chicken ($12.99), and kung pao shrimp ($14.99).

The VII Asian Bistro menu also includes stir-fry, a classic dish with a deceptively simple name. Dig into Groupon’s guide to learn more about this staple of Chinese cuisine.

Stir-Fry: Even Faster Food

One of the simplest cooking methods around, stir-frying is a traditional Chinese method of rapidly cooking food by stirring it in a wok or sauté pan over intense heat. After warming oil in the pan, the cook adds bite-sized pieces of meat or vegetables and tosses them with a spatula, frying them within minutes. Unlike many other methods, a stir-fry takes longer to prepare than to cook, and that speed helps retain the ingredients' natural juices, leaving the vegetables crisp and the meat tender.

Although now part of our common lexicon, the term stir-fry is more an approximation than a literal translation. It comes from the book How to Cook and Eat in Chinese, originally published in 1945 and generally considered the first authentic attempt at adapting Chinese recipes for Western readers. Although a doctor named Buwei Yang Chao collected the recipes, she spoke no English, so her husband—a comparative-linguistics professor—took on the duty of writing the text. Among his other translations—both successful (potstickers) and now forgotten (wraplings)—Professor Chao chose stir-fry to stand in for the Chinese ch'ao. "Roughly speaking," he wrote, "ch'ao may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. So we shall call it stir-fry."

VII Asian Bistro

There's no shortage of options at VII Asian Bistro, where chefs draw on traditions from across Asia to build a menu of rice- and noodle-based dishes that range from pho to lo mein. Hearty portions of diced chicken breast, eggplant, and sliced flank steak are cooked in spicy sauces, charred to perfection by an in-house dragon, and sent straight from the wok to the table.

Customer Reviews

I had the Moo Goo Gai Pan and it was so delicious and portion size was enough to eat there and have some to go.
Graciela H. · February 18, 2014
really liked it. looking forward to them getting their alcoholic beverage license
Becky H. · June 21, 2013
Very good
Teresa M. · June 20, 2013

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