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The Tasty Wok

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from The Tasty Wok, Kitchen/Cooking, Fort Worth, TX.

11/01/2026

Mexican Chicken And Rice Soup (Sopa De Pollo Y Arroz)

Ingredients:
- 2½ quarts chicken stock
- 2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)
- 3 carrots, chopped
- 1 white onion, chopped
- 2 stalks celery, chopped
- ¼ cup chopped fresh cilantro
- 1 clove garlic
- 1 tablespoon chopped fresh mint
- salt and ground black pepper to taste
- 3 cups cooked rice
- 1 avocado, peeled and chopped
- 2 serrano peppers, minced
- 2 limes, quartered

Preparation:
1. Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.

2. Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.

3. Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

10/31/2026

"Lime ' N The Cumin" Lamb Loins

Ingredients:
- 1 teaspoon extra virgin olive oil
- 2 tablespoons lime juice
- 2 teaspoons cumin
- 2 lbs lamb loin chops, about 4 steaks visible fat trimmed

Preparation:
1. Preheat Broiler.

2. Blend olive oil, lime juice and cumin.

3. Brush lime and cumin mixture on both sides of each lamb chop.

4. Place lamb chops on the top broiler rack.

5. Broil for 5-6 minutes each side.

10/29/2026

The Best Crock Pot Barbecue Ribs

Ingredients:
- 4 lbs bone-in country-style pork ribs
- 2 teaspoons salt, divided
- 1 medium onion, chopped
- 1 cup firmly packed light brown sugar
- 1 cup apple butter
- 1 cup ketchup
- 1/2 cup lemon juice
- 1/2 cup orange juice
- 1 tablespoon steak sauce
- 1 teaspoon fresh coarse ground black pepper
- 1 teaspoon minced garlic
- 1/2 teaspoon Worcestershire sauce

Preparation:
1. Cut ribs apart, if necessary and trim; sprinkle 1 teaspoon salt evenly over ribs, and set aside.

2. In a medium to large bowl, stir together remaining 1 teaspoon salt, and remaining ingredients until blended.

3. Pour half of mixture into a 5-quart slow cooker. Place ribs in slow cooker and pour remaining mixture over ribs.

4. Cover and cook on HIGH 6 to 7 hours.

10/28/2026

Plantains In Butter Rum Sauce

Ingredients:
- 1 tablespoon sliced almonds, or to taste
- ½ cup white sugar
- ¼ cup rum
- ¼ cup butter
- 2 plantains, peeled and sliced
- 1 pinch ground cinnamon, or to taste

Preparation:
1. Cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.

2. Stir sugar, rum, and butter together in a microwave-safe bowl. Cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.

3. Place plantain slices in rum sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. Top with toasted almonds.

10/26/2026

Sizzling Sherry Shrimp With Garlic

Ingredients:
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons dry sherry or lemon juice
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian flat leaf parsley

Preparation:
1. Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.

2. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

10/25/2026

Pancake Poppers

Ingredients:
- 1 serving cooking spray
- 1¼ cups milk
- ¼ cup vinegar
- ¼ cup oil
- 1 egg
- 1¼ cups all-purpose flour
- ¼ cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt

Preparation:
1. Preheat oven to 375°F (190 degrees C). Spray 2 mini muffin tins with cooking spray.

2. Mix milk and vinegar together in a bowl; let stand until milk curdles, about 5 minutes. Beat in oil and egg.

3. Combine flour, sugar, baking powder, baking soda, and salt in a bowl; stir into milk mixture until smooth. Spoon batter into the prepared muffin tins with a tablespoon or a small batter scoop.

4. Bake in the preheated oven until batter is risen and still pale, about 8 minutes. Remove from muffin cups with a silicone scraper.

10/24/2026

Chicken Tomato Basil Soup

Ingredients:
- 2 lbs ground chicken (or what ever ground meat you prefer)
- 14 ounces mushrooms
- 1 large red onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon olive oil
- salt, to taste
- pepper, to taste
- 1/2 cup marsala w**e
- 3 (14 1/2 ounce) cans diced tomatoes, with juice
- 4 cups chicken broth
- 7 large basil leaves, chopped (~ 1 cup)
- 3 green onions, chopped
- 1 tablespoon olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce (or less if you don't want a ""bite"")
- 1 tablespoon oregano
- 1/2 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1 cup cooked penne (or your choice of pasta)

Preparation:
1. Combine meat, mushrooms, onion, garlic, oil, salt, pepper and w**e in a pan and sautee until meat is just about done and veggies are soft.

2. While the meat+ are cooking add the remainder of the ingredients to a crock pot or regular pot.

3. When meat is done, add it to the pot.

4. Cook on low on the stove for 2 hours or high in the crock pot for 4 hours.

5. An hour before the soup is done, cook pasta.

6. When ready to eat, add pasta to soup and garnish with shredded mozz. cheese.

7. ENJOY!

10/22/2026

Simple Puttanesca Sauce

Ingredients:
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 (28 ounce) cans whole Italian plum tomatoes
- 1 (16 ounce) can whole pitted black olives, drained
- 4 tablespoons capers, drained
- 6 fresh basil leaves, chopped
- 1 pinch red pepper flakes

Preparation:
1. Heat oil and sauté garlic until softened and golden brown.

2. Add tomatoes and simmer for 10 minutes.

3. Add remaining ingredients and simmer, uncovered, for 20 minutes, stirring occasionally, or until sauce has thickened.

10/21/2026

Low-carb Chicken And Bacon Casserole

Ingredients:
- 3 lbs boneless skinless chicken breasts
- 1/2 lb bacon
- 2 cups broccoli
- 8 ounces provolone cheese, shredded
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup Dijon mustard
- 1 teaspoon oregano
- 1 teaspoon basil

Preparation:
1. Pre-heat oven to 350.

2. Cut bacon into 1" pieces and fry until mostly crisp.

3. Cut chicken into cubes and cook in a frying pan until it is no longer pink.

4. Place chicken and bacon into a bowl, and put in the fridge to cool.

5. In a mixing bowl combine broth, cream, mustard, herbs and salt and pepper to taste.

6. When chicken and bacon has cooled most of the way, stir in shredded cheese and broccoli.

7. Place chicken mixture into a casserole dish, then pour sauce over the top.

8. If cooking immediately, place in oven and bake 25-30 minutes, or until cheese is melted.

9. To refrigerate for later, cover dish with tin foil and place in fridge. When ready to cook, pull casserole out of the fridge and preheat the oven to 350. Bake, covered for 30 minutes, then uncover dish and bake for another 10 minutes, or until the cheese is melted and the food is hot all the way through.

10/20/2026

Cinnamon White Chocolate Cookies

Ingredients:
- ½ cup butter, softened
- ½ cup shortening
- ¾ cup white sugar
- ½ cup packed brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 ounces white chocolate, chopped
- ½ teaspoon ground cinnamon

Preparation:
1. Beat butter and shortening together with an electric mixer until creamy and smooth; gradually add white sugar and brown sugar, beating on medium speed, until incorporated. Beat in egg and vanilla extract.

2. Combine flour, baking soda, and salt in a separate bowl; mix into butter mixture until incorporated. Fold in white chocolate and cinnamon. Refrigerate dough for 1 hour.

3. Preheat oven to 350°F (175 degrees C). Lightly grease baking sheets.

4. Drop dough by the heaping tablespoonful onto the prepared baking sheet, leaving 3 inches between cookies.

5. Bake in the preheated oven until cookies are lightly browned on the edges, 12 to 14 minutes. Cool on the pans for 10 minutes before removing to cool on a wire rack until cookies are firm.

Address

Fort Worth, TX

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