CHICAGO Stir Crazy, a 12-unit Asian full-service chain, has five new spring menu items and two new permanent menu additions.
The spring newcomers are a dim sum duo of char su pork buns and shrimp sumai dumplings with three dipping sauces, $8; green curry mussels with Shanghai wheat noodles, lemongrass, red peppers and Thai basil, $8; crispy Szechwan chow fun, which includes crispy wide rice noodles with onions, mushrooms, red peppers and Chinese broccoli in spicy Szechwan sauce, $11 with chicken or $13 with shrimp; almond-crusted chicken breast with coconut-lime sauce, snow peas, carrots and brown rice, $12; and honey-and-pepper-glazed duck breast on double pan-fried noodles, onions, celery and carrots, $16.
The permanent menu additions are mu shu duck wraps with scallions, cabbage and hoisin sauce, $8, and Mandarin duck breast salad with napa cabbage, romaine, mango, red peppers, scallions and crispy egg noodles, tossed in orange-hoisin vinaigrette and topped with crispy cellophane noodles, $12.
Stir Crazy, which has six more restaurants in development, also features a market bar, where guests may choose ingredients for their own stir-fry dishes.
