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

The Breath of a Wok Video

I’m very proud to present my latest video. It’s a tribute to the wok—an instrument of life force, a vessel of history and tradition, and a trusty companion that helped me survive a tough summer. I’d been thinking about this video for a long time before I finally got to work on it. My concept was that so many people think the wok is just a stir-fry pan, but it’s so much more. While researching my cookbook, The Breath of A Wok, the Chinese culinary legend Florence Lin said to me, “With one wok you can do everything.” I was Read More …

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The Best Gift for a Cook: A Carbon-Steel Wok

‘Tis the season for wokking!  About two weeks ago my friend Kathy Gunst did a radio segment for WBUR’s Here and Now: The 4 Kitchen Gadgets That Should Be On Every Chef’s Holiday Wish List. Kathy asked me to weigh in on my favorite kitchen tool. Well, how could the wok evangelist resist plugging her favorite pan? Tane Chan of WokShop.com tells me that since the segment aired, her staff has been busy packing up woks nonstop! Cartons clutter the entrance of Tane’s tiny store in San Francisco’s Chinatown, with more boxes in the back and in every corner waiting for the daily Read More …

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Beef and Broccoli

It’s a momentous day for Wok Wednesdays. After 4 1/2 years, we’ve stir-fried our way through over 100 recipes from “Stir-Frying to the Sky’s Edge.” Today is the very last recipe, Stir-Fried Beef and Broccoli. Wok Wednesdays began with an invitation from my friend Nancie McDermott for me to come to Chapel Hill, North Carolina, to do a book talk at Flyleaf Books. One evening in the spring of 2012, I remember scanning the room at Flyleaf and feeling a little disappointed that there weren’t more people in attendance. That’s when Matt Lardie came up to me and asked if Read More …

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Chinese Trinidadian Chicken with Mango Chutney

“Stir-Frying to the Sky’s Edge” was a fascinating cookbook to write because my research included not only traditional stir-fries but how the Chinese diaspora managed to stir-fry in Peru, Jamaica, Cuba, Trinidad, Holland, Germany, Belgium, Malaysia, South Africa, Burma, India, and even in the Mississippi Delta. One of my favorite interviews brought me to Trinidad to meet Winnie Lee Lum. Her cooking integrates local ingredients she has learned from living in Trinidad for over forty years with the traditional Chinese stir-fry technique. Winnie explained to me, “Chinese food in Trinidad reflects the Creole and Indian influences. Just like the people 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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