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Starters on the abbreviated menu include edamame slicked with choice of sea salt, garlic soy sauce, or zingy chili-ginger sauce; vegetable spring rolls; chicken gyoza dumplings made in-house; and chilled lettuce wraps with a small dice of chicken mixed with minced mushrooms, carrots, scallions, and water chestnuts. The means of assembling most main courses begins by choosing among chicken, beef, pork, shrimp, or tofu and vegetables. Cubes of red-tinted roast pork highlighted a fried rice that was barely fried and seemingly unseasoned -- yet like the rest of Wok's fare, it boasts a lightness and freshness not always inherent in Chinese food. Rectangular cuts of lean, tender beef matched well with a gingery sauté of broccoli, carrots, and scallions; crispy shrimp or chicken are suggested for the sweet-and-sour sling of onions, peppers, and pineapple chunks. Almost everything on the menu runs $7.95 to $12.95. Brown or white rice accompanies many main courses, and patrons are privy to free and limitless self-serve jasmine tea -- a nice touch. The fare is not without its flaws: an undercooked broccoli spear here, an underseasoned soup there. But this eager-to-please newcomer also does a lot of things right and is clearly focused on providing fresh, fast Chinese food for downtowners to eat in, take out, or have delivered.