Red Hot Wok

Name: Red Hot Wok
Address: 10074 E Estates Dr, Cupertino, CA, 95014, US
Telephone: 408-996-2999
Price range: $$

Taiwanese$$

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Tue-Thu 11am-2:15pm & 5pm-9:15pm, Fri-Sat 11am-2:15pm & 5pm-9:45pm, Sun 11am-2:15pm & 5pm-9:15pm, Mon closed

10074 E Estates Dr, Cupertino, CA 95014
408-996-2999
Last verified: August 2026
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Taiwanese Stir Fries (台式热炒)

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Three Cup Chicken
Classic Taiwanese bone-in chicken braised with cup of soy sauce, cup of sesame oil, cup of rice wine, fresh garlic and sweet basil.
$18.95
Taiwanese Oyster Omelet
Taiwanese street food. Sticky egg omelet filled with small oysters and greens, finished with sweet red glaze.
$14.95
Stir-fried Stinky Tofu
- Spicy
Wok-fried pungent fermented stinky tofu blocks sautéed with garlic and chili sauce.
$16.95
Taiwanese Style Fried Rice Noodles
Thin rice vermicelli noodles stir-fried with shredded pork, cabbage, carrots, and dried shrimp.
$13.95
Crispy Salt and Pepper Squid
- Spicy
Deep-fried battered squid tentacles tossed with spiced salt, white pepper, and jalapeños.
$17.95

Meat

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Kung Pao Chicken
- Spicy
$18.95
Stir-Fried Pork with Bamboo Shoot in Chef's Spicy Sauce
- Spicy
$18.95
Stir Fried Chicken with Bamboo Shoot in Chef's Spicy Sauce
- Spicy
$18.95
Stir Fried Lamb with Bamboo Shoot in Chef's Spicy Sauce
- Spicy
$20.95
Salt and Pepper Spare Ribs
- Spicy
$18.95
Stir-Fried Taiwanese Sausage with Leeks
- Spicy
$18.95
House Special Pork Intestine with Ginger & Vinegar
- Spicy
$19.95
Braised Tofu and Ground Pork in Chef's Spicy Sauce
- Spicy
$17.95
Stir-Fried Beef with Bamboo Shoot in Chef's Spicy Sauce
- Spicy
$20.95

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Kung pao: Diced chicken (or shrimp, tofu) stir-fried with dried chilies, Sichuan peppercorns, scallion and peanuts in a sweet-sour-savory glaze. The Sichuan original is dark, tangy and numbing; the American-Chinese version tends to be sweeter, saucier and heavier on the vegetables. On this menu as: Kung Pao with Preserved Eggs · Kung Pao Seafood · Kung Pao Shrimp.
Salt-and-pepper: A Cantonese fry technique: squid, shrimp, pork chops or tofu dusted in starch, deep-fried, then tossed in a hot wok with salt, white pepper, garlic, scallion and sliced fresh chili. Light, crisp and only mildly hot. On this menu as: Crispy Salt and Pepper Squid · Salt & Pepper Crispy Cuttlefish · Salt & Pepper Crispy Shrimp.
Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: Taiwanese Style Fried Rice Noodles · Fried Rice and Noodles.
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Stir-fried Stinky Tofu · Braised Tofu and Ground Pork in Chef's Spicy Sauce · Kung Pao Tofu.
Clay pot rice: Rice cooked to order in an individual earthenware pot with Chinese sausage, chicken, mushrooms or salted fish laid on top, finished with sweet soy. The prize is the crisp, toasted layer of rice that forms against the pot. On this menu as: Taiwanese Clay Pots.
Hot and sour soup: A thick soup sharpened with black vinegar and white pepper, with shredded tofu, wood-ear mushroom, bamboo shoot, egg ribbons and pork. The "hot" is pepper heat, not chili; the "sour" is vinegar. Sichuan in origin, universal on American menus. On this menu as: Hot & Sour Soup.

Red Hot Wok

Menu

Taiwanese Stir Fries (台式热炒)

Appetizers

Soups

Seafood

Meat

Sizzling Hot Plates

Taiwanese Clay Pots

Fried Rice and Noodles

Vegetables

Beverages

How these dishes compare

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