Thanksgiving Sides Stir-Fried


I read recently that the average person eats 4500 calories for a Thanksgiving meal! That’s obscene. Especially when you consider that most people consume 1600 to 2000 calories per day in the U.S.! I confess that I eat more than I should each Thanksgiving but I would guess my calorie count doesn’t even come close to 3000 calories. The entire Thanksgiving feast, from the rich appetizers to the decadent pies is high in calories.  But it’s my theory that the mashed potatoes, green bean casseroles, vegetable gratins, and corn pudding, ladened with butter and cream add unnecessary calories. My secret for a “healthier” Read More …

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Sandpot Stir-Fried Chicken Rice

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Tomorrow’s Wok Wednesdays recipe is classic Cantonese dish: Sandpot Stir-Fried Chicken Rice. Chinese sandpots are inexpensive and come in a variety of sizes from 2 to 6-quarts. They’re great for soups and braised dishes but the Cantonese love them for special one-pot rice dishes. A pot of rice is cooked and 5 minutes before the rice is done, a stir-fry of chicken and mushrooms flavored with ginger and a little ham is stir-fried until it’s nearly cooked, placed on to top of the rice and finishes cooking from the rice’s steam heat. The rich sauce, accented with ginger melts into the Read More …

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Spicy Food for Longevity


Over the summer I read a fascinating piece in the Washington Post about the possible connection between longevity and eating hot food. Seems a new epidemiological study of nearly 500,000 rural Chinese found that those who ate spicy meals more frequently may live longer. I do a lot of recipe development but it’s always more interesting to get an assignment that has a health angle. It was fun to receive a request from to create a spicy stir-fry to accompany their story “For a Long Life, Get Spicy.” I’m curious to see what new studies reveal about capsaicin and Read More …

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The Breath of a Wok


Last week, I discovered that in July, “The Breath of a Wok” went into its 10th printing! Can you believe it? Simon & Schuster forgot to tell me. As an author it’s gratifying to have a book that continues to sell. And yesterday, there was more good news. The New York Times reported that e-book sales are slipping and print sales are up. Yay for the old-fashioned book! I posted this info on my Facebook page and was heartened to see there were 17 shares. When people ask me whether to get the e-book or print version of my cookbooks I always Read More …

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  • Stir-Frying to the Sky’s Edge
    ~Winner James Beard Foundation Best International Cookbook Award
    ~Finalist IACP International Cookbook Award
    ~Best Chinese Cuisine Book USA Gourmand World Cookbooks Awards
    ~Awarded IACP Culinary Trust eGullet Society for Culinary Arts & Letters Culinary Journalist Independent Study Scholarship

    “With this extraordinarily inspiring and comprehensive book, Grace Young establishes herself not only as one of the world’s great experts in Chinese cooking but as one of its few genuine masters. Buy it, read it, cook from it-and soon you will be on your way to becoming a stir-frying master yourself.”
    –James Oseland, editor-in-chief of Saveur


    “When it comes to stir-frying, I have a guru, the cookbook author Grace Young. Her new cookbook, “Stir-Frying to the Sky’s Edge,” is the ultimate guide, whether you’re a beginner or a chef.”  Martha Rose Shulman New York Times

    “Stir-frying may have been pedestrianized by generations of vegetarian college students, but this beautiful, comprehensive cookbook restores it to its rightful place among the most elegant cookery techniques. The virtues of stir-frying, Young writes, are many: it makes bounty out of small amounts of meat and oil; it emphasizes healthful vegetables; and most importantly, it creates alchemic flavor out of raw ingredients. Young has a scholarly yet impassioned approach, and she fuses personal anecdotes, meticulously researched history, and stir-fry”“related arcana to illuminate her subject. For the serious home cook, this informative, lyrical tome is an inspiration.”  Publishers Weekly

    Chicago Tribune selects “Stir-Frying to the Sky’s Edge” as one of the Top 10 Cookbooks to keep!

    NPR selects “Stir-Frying to the Sky’s Edge” as a Top Ten Cookbook of 2010
    “If you heed Grace Young, whose previous cookbook taught a lesson to those of us who thought a wok was just another pan. Young’s thorough yet streamlined book zooms in on the minutiae of the correct stir-fry — from how to chop your protein to what to listen and look for in the pan. But her book is broad as well as deep, offering panoramic views of the universe of stir-fry from Singapore to Astoria.”                                                                 T. Susan Chang NPR


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  • The Breath of a Wok
    Unlocking the Spirit of Wok Cooking Through Recipes and Lore
    IACP Le Cordon Bleu International Cookbook Award

    IACP Jane Grigson Cookbook Award for Distinguished Scholarship

    World Food Media Awards’ Best Food Book


    The Wisdom of the Chinese Kitchen:
    Classic Family Recipes for Celebration and Healing
    IACP Le Cordon Bleu International Cookbook Award

    Finalist IACP First Cookbook Award

    Finalist James Beard International Cookbook Award


  • Click the image above for my online stir-fry class with a special discount. You'll learn how to make a perfect stir-fry for healthy and delicious meals. And you'll understand how to care and maintain your carbon-steel wok!

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