Tag Archives: The Breath of a Wok

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 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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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 and good wishes. The one that floored me the most was reading Marion Nestle’s Food Politics blog and discovering that I was Marion’s sentimental favorite to win. That’s an award in itself. I certainly know how it feels to not win. My first cookbook The Read More …

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  • 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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