Browse the Ugly Dumpling From the Wok menu — fifteen dishes off the carbon-steel wok: five fried rice variations, the Sichuan kung pao trio, the great American-Chinese classics (orange chicken, Mongolian beef, beef & broccoli) and the kitchen's signature Shredded Beef & Shishito Peppers. The biggest, most variety-packed category on the entire menu.
If soup dumplings are the brand's flagship, the wok is the engine. Fifteen dishes split across three subgroups: fried rice (5 options, $12–$16), American-Chinese classics (orange chicken, sweet & sour, Mongolian beef, beef & broccoli, chicken & broccoli — 5 dishes, $13–$19) and Sichuan-leaning signatures (the kung pao trio, shredded beef & shishito, shrimp & broccoli — 5 dishes, $14–$18).
The kitchen's pride is wok hei (鑊氣) — the breath of the wok, the smoky, charred fragrance that only comes from extreme high-heat cooking on carbon steel. It's the difference between a stir-fry that tastes like Chinese take-out and one that tastes like dinner at a real Cantonese restaurant. Wok hei is fragile: it lasts about 90 seconds out of the wok before it dulls. That's why every wok dish here is fired to ticket — never pre-batched, never microwaved.
If you order one wok dish per visit: the consensus pick is Orange Chicken ($16) or Mongolian Beef ($19) for first-timers, the Shredded Beef & Shishito ($14) for the Sichuan-curious, and one of the fried rice dishes if you want a single-bowl meal. The fried rice doubles as a "table base" — many tables order one fried rice and two protein dishes to share.
Grouped by type — fried rice, American-Chinese classics and Sichuan signatures.
Wok-tossed rice topped with a crispy fried pork chop — Taiwanese diner classic, single-bowl meal.
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Plump shrimp, egg, scallion and rice tossed over high heat. Gluten-free.
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Classic chicken fried rice with egg and scallion — the lowest-cost full plate on the menu.
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Crispy shredded beef tossed with fluffy rice, egg and scallion.
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Mixed-vegetable fried rice — the only vegan + gluten-free wok dish on the menu.
View dish →Crispy fried chicken in a tangy orange glaze, garnished with mint. The American-Chinese gateway dish.
View dish →Wok-seared beef glazed in sweet-savory soy with scallions. Tender, glossy, deeply caramelized.
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Tender beef and fresh broccoli florets in a savory brown sauce. The Cantonese-American baseline.
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Stir-fried chicken with broccoli in a light brown sauce. Lighter, lower-cost cousin to Beef & Broccoli.
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Crispy chicken bites with peppers, pineapple and tangy sweet-sour glaze.
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Crispy shredded beef with blistered shishito peppers — the kitchen's signature wok plate.
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Sichuan classic with peanuts, dried chilies and tingling Sichuan peppercorn. Most-ordered kung pao.
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Beef tossed with peanuts and Sichuan peppercorns — chewier protein than the chicken version.
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Plump shrimp in spicy Sichuan sauce with peanuts. The premium kung pao.
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Stir-fried shrimp and broccoli in a light savory sauce. Lighter alternative to kung pao shrimp.
View dish →Protein, sauce profile, heat, calories and price — fifteen dishes ranked by price.
| Dish | Protein | Sauce profile | Heat | ~Cal | Diet | Price |
|---|---|---|---|---|---|---|
| Vegetable Fried Rice | Mixed veg | Soy / wok hei | — | 540 | Vegan · GF | $12 |
| Chicken Fried Rice | Chicken | Soy / wok hei | — | 620 | GF | $12 |
| Shrimp Fried Rice | Shrimp | Soy / wok hei | — | 600 | GF | $13 |
| Shredded Beef Fried Rice | Crispy beef | Soy / wok hei | — | 680 | — | $13 |
| Sweet & Sour Chicken | Chicken | Sweet & sour | — | 720 | — | $13 |
| Shredded Beef & Shishito | Crispy beef | Sichuan / pepper | ●●○○○ | 650 | — | $14 |
| Kung Pao Beef | Beef | Sichuan / chili | ●●●○○ | 680 | — | $15 |
| Pork Chop Fried Rice | Fried pork chop | Soy / wok hei | — | 820 | — | $16 |
| Orange Chicken | Chicken | Orange / sweet | — | 760 | — | $16 |
| Chicken & Broccoli | Chicken | Brown sauce | — | 580 | — | $16 |
| Kung Pao Chicken | Chicken | Sichuan / chili | ●●●○○ | 620 | — | $16 |
| Shrimp & Broccoli | Shrimp | Light savory | — | 490 | — | $18 |
| Kung Pao Shrimp | Shrimp | Sichuan / chili | ●●●○○ | 580 | — | $18 |
| Beef & Broccoli | Beef | Brown sauce | — | 640 | — | $19 |
| Mongolian Beef | Beef | Sweet-savory soy | — | 700 | — | $19 |
Calories include the full plate as served, before adding rice on the side.
The smoky char that defines a great stir-fry is incredibly fragile. Four habits make every wok dish taste the way the kitchen intended.
Wok hei dies in 90 seconds. Dine-in always tastes better than delivery for this category — if you must order out, eat within 8 minutes of pickup.
The optimal sharing structure is 1 fried rice + 1 stir-fry per 2 people. The rice carries sauce; the protein gives the wok its identity.
Add chili oil to a small dipping bowl, not directly to the dish — sauces are calibrated; you can't subtract heat once it's in.
The most concentrated wok hei flavor pools at the bottom of the plate. Spoon it onto rice for the best last bite.
Wok dishes universally contain: soy. Most contain: wheat (in soy sauce / batter). Sweet & Sour, Orange Chicken — wheat batter on the protein.
Shellfish: Shrimp Fried Rice, Kung Pao Shrimp, Shrimp & Broccoli. Peanuts: all three Kung Pao dishes.
Gluten-free: Vegetable Fried Rice, Chicken Fried Rice and Shrimp Fried Rice are made with tamari at the kitchen's GF stations. Verify at order — soy-sauce substitution is requested per ticket.
Six diner profiles, six clear answers.
Orange Chicken ($16) — the most familiar Chinese-American flavor, no surprises.
Mongolian Beef ($19) — glossy caramelized beef, premium plate, photographs well.
Shredded Beef & Shishito ($14) — kitchen-defining, blistered peppers, crispy beef strands.
The fifteen-dish wok page is a map of how Chinese food crossed the Pacific. Kung pao chicken (宫保鸡丁 gōng bǎo jī dīng) traces to a Qing-dynasty governor of Sichuan named Ding Baozhen, whose private chef created the dish around 1870. Mongolian beef is — confusingly — a Taiwanese invention from the 1950s, named to evoke "Mongolian BBQ" without any real Mongolian heritage. Orange chicken was created at Panda Express in 1987 — pure Chinese-American, less than 40 years old.
The kitchen's signature shredded beef & shishito draws from Sichuan's gan bian niu rou si (干煸牛肉丝), a dry-fried beef classic, and adapts it with Japanese shishito peppers — a fusion that's only emerged at modern Sichuan-American restaurants in the past decade.
The five fried rice plates trace to Cantonese Yangzhou-style fried rice, the Han-dynasty originator (~206 BCE) of the technique of using day-old rice. The pork chop on top variant is Taiwanese diner food — popularized in NYC and California by Taiwanese-American restaurateurs in the 1990s.
