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The Tasty Wok, Fort Worth, TX (2026)

06/11/2026

Barcelona Style Pork Tenderloin With Sherry & Peppers

Ingredients:
- 10 ounces pork tenderloin, trimmed of any fat, cut into 1/2 thick rounds
- 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary
- 2 teaspoons Hungarian paprika, to taste
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons olive oil, as needed
- 1 red bell pepper, seeded and julienned
- 2 fresh garlic cloves, minced
- 2/3 cup dry sherry (NOT cooking sherry, real stuff only please) or 2/3 cup white wine

Preparation:
1. Set out a sheet of wax paper on a hard, flat surface.

2. Place pork rounds on the wax papper and cover with another sheet; pound flat using a meat mallet.

3. Place flattened slices into a large ziptop type plastic bag.

4. Mix paprika, rosemary,salt, and pepper and add to plastic bag- seal and shake bag to coat pork evenly with spices.

5. Heat about 1 Tbsp oil in a large skillet over medium-high heat.

6. Cook pork slices briefly on both sides- about 1-2 minutes per side, then remove to a covered dish and keep warm.

7. Add a little more oil if needed and saute pepper and garlic and saute about 2 minutes or until bell pepper starts to get tender.

8. Add sherry or wine and bring to a boil.

9. Let boil until reduced by 1/3 (about a minute).

10. Return pork to the skillet and cook until heated through, about another minute or two.

11. Make sure pork is cooked all the way through, but still moist.

12. Remove pork to plates and ladle sauce on top.

06/09/2026

Stuffed Endive

Ingredients:
- 8 ounces cottage cheese or 8 ounces ricotta cheese
- salt and pepper, to taste
- 1 teaspoon minced chives (fresh is best, more to taste)
- 2 heads endive
- paprika
- 8 stuffed green olives (more or less, to your preference)
- oil-and-vinegar dressing (we prefer French Dressing (Not Catalina Style))

Preparation:
1. Season cottage cheese with salt, pepper and chives.

2. Clean endive and pull leaves off; dip tips into paprika.

3. Fill leaves with cottage cheese and arrange in a petal fashion on a round plate; fill center of the "flower" with olives.

4. Serve with dressing.

06/07/2026

Vegetable Tian

Ingredients:
- 3 tomatoes (large, sliced)
- 3 potatoes (large, peeled & thinly sliced)
- 2 green zucchini (sliced)
- 2 yellow zucchini (sliced)
- 2 vidalia onions (thinly sliced)
- 2 garlic cloves (thinly sliced)
- 3/4 cup emmenthaler cheese (grated)
- 1/4 cup parmesan cheese (freshly grated)
- 1 tablespoon butter
- 2 tablespoons olive oil (or more...to drizzle over vegetables)
- 2 rosemary sprigs
- 2 tablespoons fresh thyme
- 2 tablespoons fresh basil
- 1 teaspoon salt
- 1/2 teaspoon pepper

Preparation:
1. Slice all the vegetables.

2. Butter a 9 x 13 dish, Starting at one side of dish, create rows of vegetables, alternating slices of potatoes, tomatoes, zucchinis, that are standing on edge, until dish is full. Disperse sliced garlic throughout the dish.

3. Add salt and pepper, drizzle olive oil all over the vegetables.

4. Add, sprigs of rosemary, thyme, basil.

5. Sprinkle cheeses and cover with aluminium foil.

6. Bake at 375 for 40 minutes, remove aluminium foil and cook for another 30 minutes.

06/05/2026

Sesame Chicken Drumettes

Ingredients:
- 1/3 cup teriyaki sauce
- 1 1/2 tablespoons dry sherry
- 1 1/2 tablespoons toasted sesame seeds
- 1 1/4 lbs chicken drummettes (about 12)
- 1 1/2 tablespoons barbecue sauce
- 1 1/2 tablespoons honey
- 1/4 teaspoon sesame oil

Preparation:
1. In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day.

2. Preheat oven to 400°F.

3. Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes.

4. Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.

06/03/2026

Easy Black Bean Taco Salad

Ingredients:
- 1 pound ground beef
- 1 envelope taco seasoning mix
- ¾ cup water
- 1 (15 ounce) can black beans, drained
- 1 head romaine lettuce, shredded
- 1 (8 ounce) jar salsa
- 2 tomatoes, diced
- 2 cups shredded Mexican cheese blend
- 8 ounces sour cream
- 1 (10 ounce) bag tortilla chips

Preparation:
1. Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.

2. Place black beans into a saucepan and bring to a simmer over medium heat.

3. Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.

06/01/2026

Haystack (The Best 7-Layer Dip Ever)

Ingredients:
- 1¼ (16 ounce) cans refried beans with jalapeno peppers
- 2 ripe avocados, halved and pitted
- ¾ cup sour cream
- ½ cup mayonnaise
- ½ envelope taco seasoning mix
- 2 tomatoes, diced
- 10 green onions, diced
- 2 cups fresh bean sprouts
- 2 cups grated Cheddar cheese

Preparation:
1. Place refried beans into a bowl and mash until smooth. Scoop avocado out of the peels and mash with refried beans until thoroughly combined. Spread the bean mixture over a large platter in an even layer.

2. Mix sour cream, mayonnaise, and taco seasoning in a bowl; spread in a layer over the bean mixture. Sprinkle tomatoes and green onions as a single layer, then top with a layer of bean sprouts. Sprinkle Cheddar cheese over the top.

05/31/2026

Yummy Peanut Butter Cookies

Ingredients:
- 1 cup margarine
- 1 cup peanut butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2½ cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt

Preparation:
1. Preheat the oven to 375°F (190 degrees C). Grease two cookie sheets.

2. In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Use a wet fork dipped in sugar to make the crisscrosses on the top.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Grab a glass of milk and enjoy!

05/30/2026

Braised Beef Shanks

Ingredients:
- 1 lb beef shank (2 slices, each about 1 1/2-inch thick)
- kosher salt
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 medium carrot, diced
- 1 small leek, sliced fine (white part only)
- 1 garlic clove, minced
- ground black pepper
- 1/2 cup white wine or 1/2 cup dry vermouth
- 1/2 cup chicken broth or 1/2 cup beef broth
- 1 sprig rosemary
- 1 lemon, zest of, grated
- 1/4 cup Italian parsley, minced
- 2 garlic cloves, minced

Preparation:
1. Preheat oven to 350°F.

2. Sprinkle beef with salt on both sides. Heat oil in a small pot with a tight lid until it shimmers. Add beef and brown well on both sides.

3. Turn beef on its edge and move to sides of pot. Add onion, carrot, leek and garlic. Saute briefly, until onions and leeks start to go limp. Add pepper, wine and broth. Scrape bottom of pot to dissolve any accumulated fond. Lay beef back down on top of vegetables and lay rosemary across the beef. Cover tightly and transfer to oven. Braise in oven 2 hours.

4. Combine grated lemon zest, minced parsley and minced garlic.

5. Serve beef topped with gremolata. Vegetables may be served alongside or discarded, as you like.

05/28/2026

Buttery Sugar Cookies

Ingredients:
- 2 cups butter (not margarine)
- 2 cups powdered sugar
- 2 cups granulated sugar
- 2 cups vegetable oil
- 4 eggs
- 3 teaspoons vanilla
- 8 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 2 teaspoons salt

Preparation:
1. Cream butter and sugars.

2. Add oil, eggs and vanilla and mix.

3. Add dry ingredients gradually.

4. Measure out by level spoonfuls.

5. Roll into balls.

6. Place on ungreased cookie sheet and flatten with the bottom of a glass dipped into sugar.

7. Bake at 375 until just set and edges are slightly browned (about 10 minutes.).

05/27/2026

Tucson Cheese Crisps

Ingredients:
- 2 small tomatoes, preferably plum,chopped
- 2 -3 tablespoons chopped canned roasted mild green chilies
- 2 green onions, sliced
- 1 tablespoon minced fresh cilantro
- 1 dash vegetable oil
- 1 dash vinegar
- 1 large thin flour tortillas (12 inches or larger) or 2 medium thin flour tortillas (7-8 inches)
- 4 ounces cheddar cheese, grated
- 4 ounces monterey jack cheese, grated

Preparation:
1. Preheat the oven to 400.

2. Combine the salad topping ingredients in a small bowl.

3. Bake the tortilla for 4-5 minutes directly on the oven rack; remove the tortilla from the oven and place it on a baking sheet or pizza stone.

4. Sprinkle the cheese on and return to the oven; bake until the cheese melts completely, another 4-5 minutes.

5. Transfer the tortilla to a platter and spoon on the salad topping.

6. Serve the crisp immediately, breaking off pieces of the tortilla to eat it.

The Tasty Wok

06/11/2026

06/09/2026

06/07/2026

06/05/2026

06/03/2026

06/01/2026

05/31/2026

05/30/2026

05/28/2026

05/27/2026

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