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Year of the Horse Giveaway!


Tomorrow marks the beginning of the Lunar New Year, the Year of the Horse, and we’re celebrating with another giveaway!

When it comes to stir-frying the ingredient prep is just as important as there actual cooking, and one of the most important tools in food prep is a good cutting board. The folks at Bambu have kindly donated a 15 x 11 bamboo cutting board for our Year of the Horse Giveaway! They’re boards are handcrafted and sustainably harvested, and will last for years. I have two Bambu cutting boards and believe me when I say that they hold up against a lot of abuse!

To all enter all you have to do is leave a comment below answering the following question:

What has been your favorite dish you’ve made from “Stir-Frying to the Sky’s Edge”? OR, if you’ve just joined, what dish are you most looking forward to making?

We’ll accept entries throughout the whole 15 day celebration of the Year of the Horse, so you have until 11:59pm EST on February 14th to enter! A winner will be chosen at random from the responses, one response per person please.

Good luck, and happy Year of the Horse!

LYL – Velvet Orange Scallops

This week’s recipe was a special one – scallops, the velveting technique, and good fortunes for the Year of the Horse. What did you think? Leave your thoughts below along with a link to your blog post! Happy New Year!

LYL: Chinese Trinidadian Chicken with Mango Chutney


Wokker Rob Bass and the world’s first documented Polar Vortex stir-fry ;)

New year, new stir-fry! Since the majority of the United States in currently in deep-freeze mode, it’s only proper that we kick off a chilly 2014 with a visit to the tropics by way of our woks. This stir-fry is a Wok Wednesdays favorite, with many of our members already counting it among their top dishes. What did you think? Leave your thoughts below and/or a link to your blog post about this week’s recipe.


Wokker Karen Kerr’s version of Chinese Trinidian Chicken with Mango Chutney

Giveaway – Szechuan Peppercorns

It’s the holiday season and we’re in a giving mood, so its time for another contest! The prize this time is a package of fresh, aromatic Szechuan peppercorns straight from Hong Kong! The giveaway is taking place on our Facebook group, so if you haven’t joined yet now is the perfect time!

Here is how you can win: just post a photo of your wok with your favorite stir-fry in it to the Wok Wednesdays Facebook group by December 27th. A winner will be chosen at random from the entries and that winner will receive one package of Szechuan peppercorns, just in time for our first January recipe!


Many thanks to Wok Wednesdays member Jennifer Thomas who procured the peppercorns from her home base in Hong Kong and brought them all the way to New York! You rock Jennifer!

LYL – Shrimp with Lobster Sauce

What did everyone think of this week’s recipe? I personally love stir-frying with shrimp, I think it’s one of my favorite ways to prepare it! Leave a comment and/or link to your blog post below!

LYL – Stir-Fried Lotus Root with Bacon and Vegetables

This week’s recipe was a little bit off the beaten path, but thats the fun of learning of a new cuisine and cooking style! Were you able to find all the ingredients? Was this your first time cooking with lotus root? Leave a comment and/or a link to your blog post and let us know what you think!

LYL – Dry-Fried Sichuan Beans

Of all the recipes in Stir-Frying to the Sky’s Edge, I get particularly excited at the ones that focus on vegetables. The wok is an instrument that is singularly suited to celebrating the vegetable. Add on the fun technique of “dry-frying”, and you have yourself one of my all-time favorite recipes.

How did you like this week’s stir-fry adventure? Were you able to get your hands on traditional preserved vegetable? Did you substitute? However you went about it, leave us a comment and/or a link to your blog post.


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