• Stir-Fried Scallops and Sugar Snaps with Pineapple

    Watch my latest WeightWatchers.com “Stir-Fry Guru” videos here!

Chayote

_MG_1113.JPG

Next week’s Wok Wednesdays recipe is Chinese Jamaican Stir-Fried Chicken with Chayote. I was in Chinatown this morning and was pleased to find a gorgeous selection. Even my local Morton’s supermarket was well stocked. Chayote is also known as mirliton, mango squash, vegetable pear, Buddha’s hand and Buddha’s hand melon. It’s a popular vegetable in the Philippines, Thailand, Indonesia, India, China, Australia, Jamaica, and throughout South America. The flavor is mild like zucchini or fuzzy melon. When selecting chayote look for unblemished, firm melons. Chayote must be peeled as the skin doesn’t soften with cooking. Some cooks wear a latex glove Read More …

Posted in What's New | Tagged , , , , | Leave a comment

Suncraft fruit knife

IMG_9275

When I was in San Francisco visiting Tane Chan, owner of the Wok Shop I treated myself to a knife. I have so many knives and I should be getting rid of stuff rather than buying more but how could I resist? Tane told me her mother used the Suncraft knife for over 30 years! It was her favorite knife to cut fruit for her grandchildren and great-grandchildren. Tane’s mom used it until the handle was worn and the finish disappeared. In the 30 plus years Mrs. Ong had the stainless-steel knife she never had it sharpened and used it Read More …

Posted in What's New | Tagged , , , | Leave a comment

Happy Year of the Monkey

IMG_0238

Many people have asked me the meaning of the year of the monkey. Not being a Chinese astrologer I’m really not the person to advise on such matters. But yesterday, I received this beautiful photo of my friend and mentor Florence Lin, that provides a glimpse into the monkey personality. Florence is born in 1920, the Year of the metal Monkey. Her daughter wrote me, “Mom is doing slave work for us: slicing meat paper thin (for the special new year’s eve dinner). Her only pay is a scotch on the rocks and a few peanuts.” Seeing Florence with her Read More …

Posted in What's New | Tagged , , , , | Leave a comment

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 …

Posted in What's New | Tagged , , , , , , , | Leave a comment
  • 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




    • 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!

    • If you're interested in developing your
      stir-fry skills, join
      Wok Wednesdays,
      a group of wok and
      stir-fry enthusiasts.

    • graceyoung-wok-wednesdays-shirt

      New Wok Wednesdays
      T-Shirts available
      here.

    Find it here:
    1. (required)
    2. (valid email required)
    3. Captcha
     

    cforms contact form by delicious:days