• Spicy Chicken

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Chinese celery

Chinese celery

In celebration of New Year’s, tomorrow’s Wok Wednesdays stir-fry is Julie Tay’s Singapore-Style Duck with Chinese Celery (page 131 from Sky). While you can certainly use regular “Western” celery, Chinese celery is worth taking the time to find. The flavor is much more intense and aromatic. Unlike Western celery it is never eaten raw because it’s not as tender. The Chinese like adding it to soups, stews and stir-fries. Celery is popular to eat for the lunar new year. The belief is that eating celery has positive meaning because the word for celery in Cantonese kun choi is a homonym for diligence. Read More …

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The best gift: a Wok

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This holiday season if you’re wondering what to give, you can’t go wrong with a wok. At a time when we all want to simplify our lives, this essential tool is ideal for nine different cooking techniques: stir-frying, pan-frying, braising, boiling, poaching, steaming, deep-fat-frying, smoking, and even roasting. Instead of the expensive ten piece cookware set William Sonoma wants you to buy, for under $30, you can purchase a high-quality American-made wok that can do just about everything. When you give a wok you’re giving a piece of culinary tradition. For over 2000 years the wok has been the workhorse Read More …

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Thanksgiving Sides Stir-Fried

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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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  • 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

    READ MORE ABOUT “STIR FRYING TO THE SKY’S EDGE

    “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

    READ MORE

  • Multimedia

    • Grace Young and Leonard Lopate
      In this radio interview Grace discusses the techniques and traditions of stir-frying with veteran NPR host Leonard Lopate.
    • Grace in Chow.com Kitchen
      A video from the brilliant folks at Chow.com that shows the most common stir-fry mistakes.
    • Melissa Block and Grace Young
      Join Grace and All Things Considered host Melissa Block on a visit to New York City’s Chinatown to buy a traditional iron wok and to learn the special vitality of the “breath of a wok.”

More Multimedia…

  • 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

    READ MORE

    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

    READ MORE




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