Chinese Trinidadian Chicken with Mango Chutney

Spicy Chicken

Chili Lime

Chicken Marsala

Wok Seasoning

Stir-Fried Chili Mango Chicken

Stir-Fried Scallops and Sugar Snaps with Pineapple

Swiss Chard with Raisins, Almonds and Feta

Pesto Carrot Stir-Fry

Succotash StirFry

Wok Seared Zucchini

Spicy Chicken Cacciatore Stir-Fry

Beef Stroganoff Stir-Fry

Indian Curried Lamb with Vegetables

When the weather sizzles, the quick prep of a fabulous meal or vegetable side dish is a gift. Vegetables this time of the year are extra flavorful at the farmer’s market.

Green Market

Jalapeño Shrimp with Zucchini & Avocado

Warm Summer Slaw

Bell Pepper & Tomato Pesto Stir-Fry

Spring vegetables blossom in the wok—the high heat and quick cooking intensify the vegetables’ delicate, sweet flavors without the need of heavy seasonings. Soon, farmer’s markets will be overflowing with summer’s bounty. Here are three videos to inspire your springtime meals.

Orzo Vegetable Stir-Fry with Egg Crepe

Dill Pesto Ham and Potato Stir-Fry

Couscous Spring Vegetable Stir-Fry

Happy Year of the Horse! The first six videos offer you some lucky recipes to cook for Chinese New Years and give you a taste of the traditions associated with the celebration. To view the recipes and to read my article visit

Kitchen God

Kung Pao Shrimp

Pork Lettuce Wrap

Lunar Vegetarian Lo Mein

Fruit Centerpiece

How to Choose a Wok

Grace demos You’re Doing It all Wrong with


Ginger Brussels Sprouts with Pancetta

Green Beans with Frizzled Shallots and Toasted Almond Stir-Fry


Rice Stuffing with Sausage and Shitake Mushrooms Stir-Fry


Chilli Beef Broccolli


Chicken Provencal


Cajun Shrimp And Peppers


  1. Posted March 16, 2014 at 1:55 pm | Permalink

    I saw you for the first time today,while in the weight watchers site. I found your quick and correct ways to make a wonderful stir fries. I can’t wait to start cooking. Please put me on your mailing list for more recipes. Sincerely, Pat

  2. grace
    Posted March 24, 2014 at 1:06 pm | Permalink

    Sorry for the delay in responding. Glad you love the weight watchers stir-fries.

  3. jessica goldstern
    Posted March 28, 2014 at 12:02 pm | Permalink

    Dear Grace,
    Your cooking has been so uplifting for me, thank you.
    Are you ever in the New York area to teach?

    With thanks,

  4. Audrey Mccombs
    Posted April 7, 2014 at 7:07 pm | Permalink

    hello grace, I’ve been enjoying your cooking videos that I just found out about today on I love your cookbook focusing on your family recipes and traditions. I need a new copy of it and I’m looking forward to buying all of you cook books and learning how to cook one of my favorite foods in the world and thats Chinese cooking. Look I look forward to learning more from you thanks so much. Archery mccombs Savannah Georgia

  5. grace
    Posted April 9, 2014 at 10:03 pm | Permalink

    Hi Audrey, I’m delighted you found me through! Check out Wok Wednesdays! It’s a great online stir-fry group that’s cooking their way through Sky’s Edge. I think you’ll enjoy it.

  6. grace
    Posted April 9, 2014 at 10:05 pm | Permalink

    Jessica, I’m happy my work is uplifting for you. Unfortunately, I seldom teach in the NYC area. In the fall I will probably be teaching at The Lodge at Woodloch in Hawley, PA. It’s a spa that’s about a 2 1/2 hour drive from the city.

  7. Patty
    Posted May 1, 2014 at 5:15 pm | Permalink

    Hi Ms Grace,
    Thank you so much for posting your videos!
    I am sending links to friends and family.
    I notice you use Sriracha Sauce (one of my favorites)
    and wanted to share with you that a washed out Sriracha
    bottle makes a great no drip wok “oiler”!
    I fill it with sunflower or peanut oil and use it to oil my wok for stir frying.
    (hot wok -cold oil of course!)
    I am enjoying your books and sending 2 to my daughter.
    She just got her new wok today. 🙂
    Oh if you want to make sure your squeeze bottle doesn’t retain sriracha
    heat or flavor, Just use some baking soda when washing it out.
    Thank You for sharing so much with us.

  8. Patty
    Posted May 2, 2014 at 5:30 pm | Permalink

    Chinese Barbecued Pork
    (Page 176 “The Wisdom of The Chinese Kitchen”)
    Here is mine, still on the broiler pan

    This was so good!
    I sliced it and served it with Jasmine Rice and Stir Fried Fresh Green Beans with wok Toasted Almond Slivers.
    “Ms Grace Inspired” green beans (I left out the ground pork this time).
    Thank you!
    Regards and Best Wishes

    Thank you for sharing a great recipe and technique!

  9. Patty
    Posted May 2, 2014 at 5:31 pm | Permalink
  10. grace
    Posted May 18, 2014 at 2:50 pm | Permalink

    Thanks for the tip about reusing the sriracha bottle! Thanks for spreading wok/stir-fry love to your daughter!

  11. grace
    Posted May 18, 2014 at 2:51 pm | Permalink

    The BBQ pork is fabulous! The homemade is infinitely better than anything you can buy. Thanks for letting me know you enjoyed the recipe.

  12. Elizabeth Foster
    Posted September 28, 2014 at 12:16 pm | Permalink

    Love, love, love your classes! I bought the Craftsy Class and found this sight for more wonderful dishes. If you have an email newsletter, please add me to the list. Thank you for the wonderful recipes and how to make them techniques.

  13. David
    Posted October 29, 2014 at 5:51 pm | Permalink

    Hi Grace,

    These videos are great!! I look forward to purchasing your book “Stir-Frying to the Sky’s Edge” soon. It’s just what I was looking for to begin learning how to use a wok and create delicious stir-fry dishes.

    I had a quick question about two of the stir-fry sauces. I will cook for individuals who prefer to avoid wine, and/or may have certain allergies to oysters and shellfish. Are there any replacements for rice wine/dry sherry and oyster sauce? I see these two ingredients often in chinese recipes and stir-fry dishes. What would be the best replacements to keep a similar taste in the dish?

    Thank you for your time!!


  14. grace
    Posted November 4, 2014 at 3:44 pm | Permalink

    Hi David, Wine adds a mellow rich flavor. There’s nothing that comes close to it as a substitute. If you need to avoid wine I would use chicken broth. It’s completely different but it will add flavor. There is a vegetarian oyster sauce made by several companies including Lee Kum Kee. Hope that’s helpful.

  15. grace
    Posted November 4, 2014 at 3:45 pm | Permalink

    Sorry I’m late replying. Glad you love the Craftsy class. If you have a chance add your review on Craftsy. Students love the feedback.

  16. Emiliya
    Posted March 12, 2015 at 9:47 am | Permalink

    Hi Grace,
    I ordered your cook book from amazon and waiting for it now, also ordered the wok you recommend, can’t wait to start cooking. I have some experience as a helping hand in Thai restaurant years ago and decided to take on asian cooking again. Your recepies look delicious and you seem very nice. However I want to ask you of you things.
    1. What can be used to replace the corn starch in the recepies? (I am intolerant to corn, wheet and gluten).
    2. I can’t find Sriracha and Hoisin sauce where I live, can you suggest replacement (maybe dry chilly or curry paste)?
    3. Is glass lid with whole from another pot able to do the job or do I need aluminium lid like yours?

    Thanks you.


  17. grace
    Posted March 13, 2015 at 7:40 pm | Permalink

    Hi Emiliya, You can use potato starch or tapioca starch in place of cornstarch. Sriracha and hoisin sauce are not difficult ingredients to find. If you go to my site shop and look under Asian pantry you’ll see the brands that I like and can buy them on amazon: However, sriracha is widely available and sold in most supermarkets. I prefer a round (versus flat) aluminum wok lid but for most cooking you can use a glass lid.

  18. Cozette Frailey
    Posted September 26, 2015 at 12:48 pm | Permalink

    Hi Grace, do you know about when the recipes for these stir-fries will be available on the Weight Watchers website? I’ve been checking, but don’t find them.

  19. grace
    Posted September 28, 2015 at 8:20 am | Permalink

    Hi Cozette, The recipes are up on the site. Once you login to WW try this link: Let me know if you still can’t find them.

  20. David Coffey
    Posted December 14, 2015 at 1:38 pm | Permalink

    Thank you so much for your site and for your wonderful techniques. Now I can finally have vegetables that are both cooked and crisp! What a delight. Thank you again.

  21. Pam
    Posted January 26, 2016 at 11:21 pm | Permalink

    Grace you are awesome!! I love everything I’ve tried so far and I just ordered your book.
    I have a question about the beef and broccoli..well ok 2 questions.

    First, my daughter is allergic to peanuts. Am I going to ruin it by using a different oil? What would you suggest as a substitute?

    And Second, I don’t like spice (I know, I know I’m boring!) What would I replace the sirrachia with in the sauce? Beef and broccoli is my favorite so I’m really looking forward to making it.

    Thanks so much!

  22. grace
    Posted March 10, 2016 at 8:59 am | Permalink

    Sorry I’m so late responding to this message. Instead of peanut oil, you can use grapeseed, avocado, canola or sunflower. If you don’t like sriracha you can just skip it. Or add a little Heinz ketchup. Other brands don’t have the same flavor.

  23. grace
    Posted March 10, 2016 at 9:00 am | Permalink

    So pleased you’re enjoying stir-frying.

  24. Scott
    Posted August 9, 2016 at 6:21 pm | Permalink

    Hi Grace, I have a question about your choice of wok. I see you have chosen the style with a long handle and one short handle. What is the Eric of using this kind over a wok with two small metal handles?

  25. grace
    Posted September 6, 2016 at 9:48 pm | Permalink

    Scott, Apologies for the delay in answering your question. I don’t know how I missed reading it til now. I find the single wood handle with a helper handle to be the most practical. There are times you’ll want to be able to pick up the wok with one hand. Once the wok has food in it, it will be so heavy that it’s impossible to lift the wok with one hand with the the small metal handle. You’ll need both hands and because the handles are metal you’ll also need pot holders. The long wood handle makes lifting the wok easy and you won’t need pot holders. The Cantonese wok is fine if you’re an experienced chef or home cook—but for novice wok cooks it’s very clumsy and awkward.

  26. Lisa
    Posted June 5, 2017 at 3:33 am | Permalink

    Hej Grace,
    I have a new carbon steel wok, 14 inch with handle, and would like to use your recommended seasoning method with the flax seed oil. I am a little afraid, the bottom of the wok could deform due to the sudden high heat in the oven. I have an electric stove… What do you think?

    Thanks so much for your answer! And thanks to the “wok fever” I am already in after reading your book “stir frying to…” 😉
    Greetings from Göttingen, Germany

  27. grace
    Posted June 13, 2017 at 11:44 pm | Permalink

    Lisa, Sorry for not responding sooner. The bottom of your wok will not warp or “deform” from the high heat of the oven. I’m thrilled you’ve caught wok fever. Do you know about my group Wok Wednesdays on Facebook? There are several German members. We are currently cooking our way through The Breath of a Wok right now. I call Wok Weds a stir-fry and wok support group! 🙂

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