Tag Archives: Stir-Frying to the Sky’s Edge

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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Stir-Frying to the Sky’s Edge is #1 !?!!!

Stir-Frying to the Sky's Edge Cover

I hardly ever check the Stir-Frying to the Sky’s Edge Amazon page. Imagine my amazement this morning when I opened it and discovered Sky has 180 reviews and it’s listed as the #1 Best Seller for Wok Cookery and for Chinese cooking. I’m sure by the time you read this the ranking will have dropped but it’s something to smile about for Labor Day weekend. And the founder of Wok Wednesdays, Matt Lardie, posted a fun question on the WW FB page this morning asking members (we are 756 strong) where they fire up their woks. It’s cool to see Read More …

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Stir-Fried Watermelon

photo copy

I hate wasting food. Like a good Chinese daughter I eat every grain of rice and I never toss leftovers. But when I discovered cooks in China stir-fry watermelon, even I was surprised. In researching “Stir-Frying to the Sky’s Edge” I interviewed home cook Beverly Low to get her famous recipe for stir-fried fuzzy melon with ginger pork. (Here’s a photo of the fuzzy melon) Just as the interview was ending she said in passing that in the summertime, her relatives in China used watermelon rind in place of fuzzy melon. What??!?!? The idea of cooking watermelon rind sounded so Read More …

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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 Read More …

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Chinese Burmese Chili Chicken

Cooking Light magazine features Irene Khin Wong’s Chinese Burmese Chili Chicken in their fabulous article “7 Ways to Become a Better Cook.” I learned so many terrific recipes in the process of researching Stir-Frying to the Sky’s Edge and this is definitely a winner. When I interviewed Irene who was born and raised in Burma, I went to her Saffron59 catering offices in New York City and she whipped up the recipe in a few minutes. I love this shot of her. When you go online to Cooking Light you can see step-by-step photos of me stir-frying the recipe. Fortunately, Read More …

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