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

Stir-Fried Watermelon

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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 […]

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Fuzzy Melon

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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 […]

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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, […]

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James Beard Best International Cookbook

After such a long break since my last post I do have some very fine news to share. Two weeks ago my book Stir-Frying to the Sky’s Edge won the James Beard Foundation Best International Cookbook Award. I’m still on cloud nine feeling a mixture of disbelief and happiness. I’ve been overwhelmed by the outpouring of congrats […]

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What to Cook for Chinese New Years

Wondering what to cook for Chinese New Years? The New Year’s celebration is all about doing things to bring good luck. Everything must be new, fresh, and positive. Every thought and deed determines the outcome for the entire year. There are specific lucky foods you must cook to influence your fate for the coming year. […]

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