Golden Wok Menu

Cream cheese, crabmeat and fruit, wrapped in a wonton skin and deep-fried.

Marinated pork ribs pan seared and tossed with oriental five-spice seasoning and a touch of chili peppers.

Hand made dumplings filled with chicken stuffing and served with a spicy ginger sauce for dipping. Steamed or pan-fried.

Tender, wok-braised ribs with a Southern Asian BBQ Sauce.

Wok-seared chicken and vegetables, South Asian style, served with lettuce cups.

Wok-shrimp marinated in a special batter and deep-fried on sliced bread.

Tossed with oriental five spice seasoning and served with a sweet chili sauce.

Vegetables wrapped in thin pasty and deep fried until crispy.

Chicken, crabmeat, bamboo shoots, black mushrooms, tofu, and egg prepared in a rich spicy chicken broth.

Thin wonton skins filled with minced shrimp and prepared in a rich chicken broth.

Wontons, shrimp, barbeque pork, chicken and Chinese vegetables in a flavorful chicken broth.

Tropical style, pineapple, raisins, carrots, egg, peanuts, scallions and rice.

Scallions, bean sprouts, egg, onion, carrots, crushed peanuts and rice noodles.

Lo-mein Noodles stir-fried with cabbage, carrots and onions.

Thin pan fried noodles covered with a medley of chinese vegetables.

Bean sprouts, shitake mushrooms, onions and scallops sautéed with flat rice noodles.

Shrimp, chicken, BBQ pork, and Chinese vegetables cooked in a chicken broth with egg noodles.

Thin rice noodles stir-fried with cabbage, carrots, scallion, bell pepper and egg with curry flavor.

Choice of shrimp, beef, or chicken in a tropical Malaysian curry sauce.

Succulent pieces of tender steak, stir-fried with garlic and green onion.

Chicken, Scallions, fresh basil stir fried in a special spicy sauce.

Fish fillets sautéed with green onion and Chef Lau's spicy garlic black bean sauce.

Chunks of fish fillets, ginger and green onion steamed to perfection in a special honey soy sauce.

Shrimp, scallops and fish stir-fried with black mushrooms and Asian vegetables.

Lightly battered chicken, quick-fried and wok tossed in a Peking sauce with sesame seeds.

Chicken breast stir-fried with fresh mango in a tropical island sauce.

Specially prepared duckling, oven roasted and served in a specially blended sauce. *Only available at Wurzbach location.

Crispy batter-fried chicken sautéed with vegetables and chicken in a hot bean sauce.

(LEMON CHICKEN) Oriental braised chicken topped with our own special lemon sauce.

Shrimp stir-fried with onion, snow peas, baby corn, carrots and mushrooms in a light wine sauce.

Sea scallops, shrimp, scallions, snow peas and celery wok-seared with a hot bean sauce.

Shrimp and sweetened sautéed with scallions and peanuts in a kung pao sauce.

Shrimp and sweetened sautéed with scallions and peanuts in a kung pao sauce.

Large shrimp stir fried with broccoli and delicate spices.

Shrimp and sweetened walnuts with a hot pepper tomato based sauce.

Green peppers, carrots and onions in a hot and spicy brown sauce.

Slightly breaded and deep-fried then stir fried with pineapples, onions and bell pepper in a sweet and sour sauce.

Tossed with hot chilies and fresh orange peel for a spicy/citrus combination.

Wok seared beef, bell peppers, onions and mushrooms in a traditional black bean sauce.

Crispy fried slices of beef, wok tossed in a sweet spicy sauce with sesame seeds.

Seared pork, cabbage, bamboo shoots, mushrooms, egg, and scallions wrapped in Moo Shu pancakes and hoisin sauce.

Beef sautéed with broccoli in a rich brown sauce.

Chicken seared with julienne cut green peppers, carrots, and onions in a hot and spicy brown sauce.

Classic and famous wok-seared chicken with plenty of oriental vegetables stir fried in a wine sauce.

Chicken and broccoli seared in a hot wok with wine sauce.

Chicken and scallions quick fried with peanuts in a chili pepper sauce.

Chicken tossed with chives in a hot spicy 'General Tso' sauce.

Chicken, Chinese vegetables and cashews stir fried in a brown sauce.

Chicken, tossed with hot chilies and fresh orange peel for a spicy/citrus combination.

Seared chicken, cabbage, bamboo shoots, mushrooms, egg and scallions wrapped in Moo Shu pancakes with hoisin sauce.

Abalone flavored Tofu and baby Bok Choy

Stir-fried chunks of tofu, water chestnuts with Szechwan sauce.

Wok-seared in a spicy honey sauce.

Green beans wok-tossed with Szechwan sauce.

Steamed with oyster soy sauce.

Steamed with oyster soy sauce.

Layers of moist rich chocolate cake with raspberry sauce.

Warm crispy bites with vanilla ice cream and swirls of caramel and white chocolate sauce.

Crispy sesame balls stuffed with sweet lotus seed filling served over vanilla ice cream with fresh berries and raspberry ...

Wheat flour skin filled with shrimp stuffingand steamed.

Whipped beef and spices formed in a ball and steamed.

Steamed wheat buns filled with a sweet, thick, egg yolk custard.

Flaky french pastry turnovers filled with Chinese B.B.Q. pork.

Freshly made rice noodle sheets wrapped around your choice of

Taro Root, pork, dry shrimp and rice flour steamed and then grilled.

Beef Tripe steamed in a ginger and wine sauce.

Sweet rice, chicken and pork are wrapped in lotus leaves and steamed.

Sweet black bean paste in a wheat flour bun.

Super crispy rice skin wrapped vegetables to deep fried.

Dai Kon, pork, dry shrimp and rice flour steamed and then grilled.

Shrimp stuffing sealed in a tapioca flour dough skin and steamed.

Stewed chicken feet steamed in black bean sauce.

Pieces of squid steamed in a ginger, garlic and wine sauce.

Sweet Lotus Seed Paste in a wheat flour bun and steamed.

Steamed flour dough buns filled with roast pork.

Shaped like tiny cooking kettles, full of pork, and shrimp stuffing and then steamed.

Tiny pork ribs steamed in Chi Hou, and black bean sauce.

Chicken, pork and shrimp wrapped in tofu skin, fried then steamed.

Steamed chicken, pork and shrimp filled flour dough buns.

Deep fried sweet rice flour skin filled with minced pork and shrimp.

Flaky French cup filled with egg custard and baked.

Dumplings filled with shrimp, pork and chicken, steamed and then pan-fried.