Brooklyn Wok Shop seems poised to fill a gap in Williamsburg’s thriving dining scene after its grand opening on February 1st. Owners and married couple Melissa and Edric Har have pared down the standard American Chinese takeaway menu, focusing on essentials and upgrading them with quality ingredients and a few artisanal twists. Brooklyn Wok Shop’s food is affordable, MSG-free and full of ingredients Clean Plates loves: hormone- and antibiotic-free meat, local produce, filtered water and homemade everything, right down to the sauce and noodles. Edric knows a thing or two about finesse and quality in the kitchen; he earned his cooking chops at Le Bernadin, Veritas and Cru.
The menu features steamed pork and shrimp shu mai with Wok Shop Hot Sauce; soup with chicken braised in soy, star anise and cinnamon with bok choy; orange beef made with hangar steak, orange-infused brown sauce and broccoli; and black bean tofu with Chinese long beans. Vegan and gluten-free options are also included. Wash down that General Tso’s with a house-made cocktail, Brooklyn brew (Sixpoint and Brooklyn Brewery) or French-born, Greenpoint-distributed wines.
I asked the Hars to share a recipe in honor of the Chinese New Year; they chose one of Edric’s favorite seafood dishes, below.
Happy Year of the Dragon!
- 1 lb skate wing filets
- 1 inch ginger, peeled and cut into matchsticks
- 2 scallions, washed and sliced into ½ inch rounds
- 2 tsp soy sauce
- 3 tbs canola oil
- White pepper
- Cut each skate wing in half so you have 2 palm-sized pieces from each filet.
- Fill a pot large enough to fit all the filet with water about 5 inches deep and bring to a boil. Note: the skate will curl as it cooks; allow enough water to cover.
- Once the water is boiling, season with salt and add the skate. Turn off the heat and cover with a tight fitting lid. Cook 3-4 minutes, depending on the thickness of the skate.
- With a slotted spoon, transfer fish to a plate and top with scallions and ginger.
- Heat canola oil 'til just smoking and pour over the ginger and scallions.
- Drizzle soy sauce over the fish and season with white pepper.
- Serve with rice.
Use local and/or organic ingredients whenever possible. Substitute grapeseed or sesame oil for canola oil. Choose brown rice instead of white rice.
“This is one of my favorite ways to cook fish. It’s so simple yet so satisfying. Traditionally, we use black bass or flounder for this preparation, but one of my favorite fish is skate. The poaching liquid that pools on the plate is the beginning of a fantastic sauce. Once you add the soy sauce and flash fry the ginger and scallions, you’ll be spooning it over your rice and eating every last grain.” – Edric Har