Wok Wednesdays tee-shirts

photoHey Wokkers! Are you tired of wokking and walking in dreary aprons and stained shirts and blouses with peter pan collars? To commemorate the 2nd anniversary of Wok Wednesdays we have a limited edition special WOK WEDNESDAYS all cotton tee shirt designed by my friend Linda Franklin, illustrator and author of books on kitchen antiques. Hanes made the actual shirts of 100% cotton, and a great online printer printed them. (We bet they kept a sample!) These tees are in a “unisex” style – crew neck, short sleeves, no frills, no wok-beaters (you know, sleeveless), no sheer. Black with white art and lettering. Sizes: S, M, L, and a few XL. Shirts come with washing instructions … ie. like most cotton, these may shrink a little if you put them in the dryer. They are at an auspicious price of $18.88 each which includes first class shipping. Eight is a very lucky wokky Chinese number. In Chinese, the word for 8 is a homonym for prosperity. That’s why many Chinese restaurants’ phone numbers end in 888! Three eights is extra good fortune! We have a limited number of these one-of-a- kind wokkerific tee shirts so place your lucky Wok Wednesdays tee shirts order now with Linda Franklin at barktok@mindspring.com. Please put WOK TEE SHIRT in the subject line of your email. Sorry we can’t do returns.

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Fuzzy Melon

Chinatown in New York City has gorgeous fuzzy melons. Today, on Mott Street between Grand and Hester I spotted several outdoor vegetable stands featuring them. You can buy fuzzy melon throughout the year but it’s only in the summer months that you’ll actually see melons with the white, prickly hairs a sign that they’ve just been harvested. In the photo (above) take a close look at the melon second from the right and you’ll see the white fuzz towards the backside. The vegetable is in its prime. People are thrown by the name melon, expecting it to be a fruit but it’s more similar to summer squash. Fuzzy melon has a mild, sweet flavor and is popular in soups and braises. For me, it’s Cantonese comfort food. When we were little Mama loved to halve them, remove a little of the flesh and stuff them with ground pork, shrimp, shiitake mushrooms, and then gently simmer them with some chicken broth.

If you want to enjoy a fabulous stir-fry, next week, Wok Wednesdays is firing up their woks for Stir-Fried Fuzzy Melon with Ginger Pork from “Stir-Frying to the SKy’s Edge.” No matter how you cook it, don’t forget the skin must be peeled as the prickly fuzz is very unpleasant to bite into.

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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


    “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


  • 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


    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


    • 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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