Tag Archives: The Breath of a Wok

Mr. Cen’s Wok: The End of an Era

A few days ago I got some very unwelcome, very sad news from Brenda McKenney in Shanghai: Mr. Cen, the masterful wok artisan whose work I have revered for years, has closed up shop for good. Back in May, I reported on a rumor that his business had closed; mercifully, the rumor was false. But now, after just seven months, it’s truly over. I’ve been told that there’s another wok artisan in Shanghai, and one in Taipei, but for me, it’s the end of the craft. It’s the end of an era. Like me, my Wok Wednesdays followers—and thousands of others lucky enough to own Read More …

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Uncle Sherman the Wok Master

This month, Wok Wednesdays is stir-frying Uncle Sherman’s Home-Style Chicken and Vegetables and Chef Susanna Foo’s Tofu, Eggplant, Mushrooms, and Sun Dried Tomatoes from The Breath of a Wok. The last time I saw Uncle Sherman and Auntie Frances in San Francisco, they were going strong. Uncle Sherman is about to turn 90 and Auntie Frances is 85. Auntie Frances told me recently, “He’s still cooking. We believe it’s important to keep moving and to keep busy. When we were first married, Uncle Sherman would come home from work, go straight into the kitchen, and change the ingredients I had Read More …

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The Art of Stir-Frying #GiveawayCraftsy

As part of our pre-“The Breath of a Wok” warmup, I am giving away my Craftsy “The Art of Stir-Frying“online cooking class (valued at $44.99) to two lucky winners. Nearly 9,000 students have taken my Craftsy class. It currently has 155 five star reviews. If you’ve already taken the class you can give it as a gift. And because it’s online you can enjoy lifetime access to the class. Here are a few reviews: –“Grace Young is a born teacher…which is a rare and wonderful thing. I have purchased about 20 Craftsy cooking and baking classes, but this is the first where 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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The Breath of a Wok — #Wok Wednesdays #Giveaway

In 2011, Matt Lardie began Wok Wednesdays with the simple goal of forming a group of stir-fry lovers  to cook our way through “Stir-Frying to the Sky’s Edge.” Today, we have nearly 1900 members and Wok Wednesdays has become a dynamic online wok-stir-fry support group. It’s hard to believe we have only one recipe left to cook in “Stir-Frying to the Sky’s Edge!” On September 21, we will begin cooking our way through “The Breath of a Wok!” We’ll discover how to use the wok not only for stir-frying, but also for pan-frying, braising, steaming, boiling, poaching, deep-fat frying and Read More …

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  • WHAT’S HAPPENING

    Museum of Food and Drink MOFAD
    Brooklyn, NY
    Tues, July 18, 2017
    Cooking Demo and Lecture
    "Chow: Making the Chinese American Restaurant"

    Museum of Chinese in America
    New York City
    Grace is a featured chef in "Sour, Sweet, Bitter, Spicy"
    Exhibit runs through Sept, 2017




  • Click the image above 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!

  • If you're interested in developing your
    stir-fry skills, join
    Wok Wednesdays,
    a group of wok and
    stir-fry enthusiasts.

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