Dining pick of the week: Cook on Wok

The wok has become an international all-purpose cooking utensil, and no one is using it better than the chefs at Cook on Wok. Every meal is prepared fresh with the traditional flavors one expects from the quick and high heat cooking that is wok cooking. Several specials are honey walnut shrimp, salt and pepper squid, Hong Kong pan-fried noodles, roasted duck or chicken, General Tso’s shrimp and Kung Pao Three Flavors, a combination of shrimp, chicken and beef with zucchini, celery, carrots and water chestnuts. Other entrees include Szechwan beef, shrimp chop suey, scallops with garlic sauce, orange beef, moo shu chicken, curry chicken, sizzling beef, pork with string beans, sweet and sour shrimp and lemon chicken. There is egg foo yong, lo mein noodles and soups such as hot and sour, egg drop, chicken noodle and seafood. Several appetizers are beef on a stick, barbecue spare ribs and fried shrimp. Lunch specials are served from 11 a.m. to 4 p.m. and include vegetable egg roll or soup and rice or noodles. Specials begin at $8.95. Cook on Wok is open from 11 a.m. to 9:30 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday and 2 to 9:30 p.m. Sunday. — Jack Bulavsky