Category Archives: What’s New

The Art of Stir-Frying #GiveawayCraftsy

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As part of our pre-“The Breath of a Wok” warmup, I am giving away my Craftsy “The Art of Stir-Frying“online cooking class (valued at $44.99) to two lucky winners. Nearly 9,000 students have taken my Craftsy class. It currently has 155 five star reviews. If you’ve already taken the class you can give it as a gift. And because it’s online you can enjoy lifetime access to the class. Here are a few reviews: –“Grace Young is a born teacher…which is a rare and wonderful thing. I have purchased about 20 Craftsy cooking and baking classes, but this is the first where Read More …

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Why do I love my wok?

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Our #GiveawayBreath contest to celebrate the start of Wok Wednesdays shifting to “The Breath of a Wok” ended September 5th. To enter the contest you had to answer the following question: “Why do I love my wok?” We received over 50 submissions. The quality of the entries was impressive with numerous members that deserved to win. It was so difficult to choose 2 winners. In the end I selected 9 finalists and picked the 2 winning names randomly. I’m sorry I only have 2 autographed copies of “The Breath of a Wok” to giveaway. The winners are: Charleen Chu and Karen Read More …

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Beef and Broccoli

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It’s a momentous day for Wok Wednesdays. After 4 1/2 years, we’ve stir-fried our way through over 100 recipes from “Stir-Frying to the Sky’s Edge.” Today is the very last recipe, Stir-Fried Beef and Broccoli. Wok Wednesdays began with an invitation from my friend Nancie McDermott for me to come to Chapel Hill, North Carolina, to do a book talk at Flyleaf Books. One evening in the spring of 2012, I remember scanning the room at Flyleaf and feeling a little disappointed that there weren’t more people in attendance. That’s when Matt Lardie came up to me and asked if Read More …

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The Breath of a Wok — #Wok Wednesdays #Giveaway

The Breath of a Wok

In 2011, Matt Lardie began Wok Wednesdays with the simple goal of forming a group of stir-fry lovers  to cook our way through “Stir-Frying to the Sky’s Edge.” Today, we have nearly 1900 members and Wok Wednesdays has become a dynamic online wok-stir-fry support group. It’s hard to believe we have only one recipe left to cook in “Stir-Frying to the Sky’s Edge!” On September 21, we will begin cooking our way through “The Breath of a Wok!” We’ll discover how to use the wok not only for stir-frying, but also for pan-frying, braising, steaming, boiling, poaching, deep-fat frying and Read More …

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How to cut a mango in under 30 seconds

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In New York, every summer the “mango ladies” are out in full force. They’re located downtown, mainly around Union Square and on Broadway. Each woman has a little shopping cart that’s been set up with a makeshift table and it’s amazing to watch them cut a mango in less than 30 seconds. If you want, you can season your mango slices with hot sauce, artificial lemon juice or chili salt. The mangoes are either the Tommy Atkins or Kent variety –not Ataulfo my personal favorite. Still it’s a great healthy snack, rich in beta carotene and vitamin C. It’s an Read More …

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  • 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.

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