Chinese broccoli

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This week’s Wok Wednesdays recipe, Cantonese-Style Stir-Fried Pork with Chinese Broccoli calls for Chinese broccoli (gai lan). Here’s a shot I took in Hong Kong at the wet market. The Chinese prize the stalks which are crisp-tender when properly stir-fried. The vegetable has a hint of bitterness reminiscent of broccoli rabe. In America, when you go to an Asian market you’ll typically find the broccoli sold in 2-pound bundles. The leaves should be dark green and the stalks about 10 to 14-inches long. If you look at the stem end they can be as fat as 3/4-inch wide. Tiny pale Read More …

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The Home Cooked Stir-Fry

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I woke up to find this gorgeous photo posted on FB by Wok Wednesdays member, Lisette King Davis, along with the following text: “We used to get Chinese take-out on the weekends…not anymore! Tonight’s dinner Pg. 273 (from Stir-Frying to the Sky’s Edge) Barbecued Pork Lo Mein with store bought Chinese barbecued pork and added veggies.” Lisette is new to stir-frying. After taking my Craftsy class she’s been wokking for two months. It’s so gratifying when a wok newbie realizes they can make stir-fries that are far superior to greasy, Chinese restaurant food. Sadly, restaurants can’t afford to use high quality 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


    • Click the image below 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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