Category Archives: What’s New



Walking in Chinatown today, it’s so nice to see luffa, also known as loofah, angled luffa, Chinese okra and silk squash, in nearly every produce stand. This time of the year they’re perfect. Young, with a smooth, velvety skin, you’ll find the squash are about 10 to 12-inches in length. Later in the season, I stop eating them because they’re so mature, the skin becomes tough, leathery and hard. In China, the overgrown squash can be 2-feet long, are left in the fields to dry and become the loofah sponge, used for bathing.  I took this photo at one of my favorite Read More …

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Stir-Frying is Kids Stuff


I have taught thousands to stir-fry but here’s my favorite student: meet 9-year old Mariam. Her family took my Craftsy online stir-fry class and the following is what her mom Christina posted on the site at the end of March: “Grace Young’s stir-fry class has been a family event in our home. My children 11 & 9, watched the class and did it with their father and me. We all made the dishes together the first time, and then the children would make the dishes themselves. Young shows the right way, and demonstrates while explaining why the wrong way doesn’t Read More …

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Stir-Frying Mangoes


Last week, I took this shot right before I did my mango tutorial for our WeightWatchers Stir-Fry Guru video shoot. I love this photo because it shows how beautiful mangoes are: on the far left is the Kent which has a rich, sweet flavor; Tommy Atkins the most widely available mango in the states–mildly sweet and very fibrous; ataulfo or champagne mango my favorite because it’s buttery and has an intense mango flavor; and the last one is an unripe ataulfo, an example of what not to buy. In New York mangoes started arriving in Chinatown a few weeks ago Read More …

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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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