Category Archives: What’s New

Chinese broccoli


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


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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Empress of China Restaurant


This month’s San Francisco magazine is devoted to Chinatown. I was interviewed for an article “Long Live the Empress” about the grand Empress of China and my memories of it. In the 1960s, 70s and 80s I attended many banquets to celebrate weddings and anniversaries, some had as many as 500 guests. I remember my father marveling that hard-working Chinese were willing to pay $20,000 or more to give their children the most luxurious wedding celebration. That was big money in those days. Because Baba knew the owner Kee Joon, he sometimes stepped into the frenzied kitchen during these banquets Read More …

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Snow pea shoots


In New York we are looking for any signs that winter is over. Nothing says spring like snow pea shoots (dau miu). I’m so happy to see a few of the produce markets in Chinatown have them. Snow pea shoots are pale green with small, delicate leaves and tendrils. Once stir-fried they are slightly reminiscent of spinach, only much more delicate and sweet. There is a hot house variety, but I never eat them. It’s the spring snow pea shoots that are prized. This month’s Eating Well magazine (Mar-Apr) features my article “Graceful Greens” and includes an easy recipe for Read More …

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Chicken Cacciatore, Beef Stroganoff, Indian Lamb Stew—Stir-Fried


Nearly two weeks ago, while I was in Europe my latest Stir-Fry Guru videos were posted on WeightWatchers. By the time I returned to New York I should’ve put them up on my site but I dreaded watching them. I should explain that the day of the shoot I woke up feeling like I was coming down with a bad cold. Most shoot days I feel “on” and full of energy. That day, I was definitely off. I either stumbled over my words or every good take seemed to be interrupted by a loud car horn, the racket of a Read More …

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