Test - WokStar Asian Cuisine – Flame-Seared Pan-Asian Fare - Test
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The easiest way to use chopsticks is to hold one between your thumb and ring finger and quickly whittle the second into a spork. Hone a more advanced technique with WokStar Asian Cuisine in Roswell.
Under the tutelage of owner and chef Jose Garcia, the wok commanders at WokStar Asian Cuisine sear hand-cut meats and fresh ingredients to form stir-fries, noodle dishes, and entrees tossed above the open kitchens flames. The selection of rice and noodle plates includes spicy sichuan noodles infused with chili peppers ($8.25) and fast-fried WokStar lo mein ($7.75–$8.75), filled with asian vegetables and tossed in a sauce as dark as the nights film-noir collection. The thai coconut curry ($8.25–$8.75) escorts an entourage of onions, carrots, and fresh green beans to keep diners chock-full of nutrients. Chefs stir-fry the Star Spicy Chicken with sugar snap peas, carrots, and broccoli in General Tsos sauce ($8.50, $9 with shrimp), harvested by tickling the general and bottling his tears of laughter, and they lightly batter the honey chicken ($8.25) before dousing it in a sweet honey sauce.