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June Recipe Schedule

Happy June! Exciting news – we just celebrated the 5th Anniversary of Wok Wednesdays! Can you believe that we’ve been stir-frying for more than five years now!? This photo below is from the very first time Grace and I met back in April of 2012.

June signals the start of the summer produce season for many people and stir-frying is a fantastic way to cook the bounty. We have two recipes to make again this month, but I also want to encourage you to try your hand at some free-style stir-fries with your local fresh veggies. Here are our June recipes:

  • Susan Lin’s Summer Long Beans with Eggs, p. 140
  • Susanna Foo’s Mango Chicken, p. 78

As always, join in the discussion, ask questions, and share your photos on our Facebook page.

Best,

Matt

May Recipe Schedule & Giveaway

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Happy May! Hope everyone is ready to stir-fry their way into the warmer weather! Here are our two recipes for this month:

  • Stir-Fried Sugar Snap Peas with Water Chestnuts, p. 135
  • Fried Rice with Ham, Egg, and Scallions, p. 120

This month’s giveaway is something special – a selection of delicious Ataulfo mangoes, sent to you just in time for June’s Mango Chicken recipe! You can find out how to enter the giveaway, participate in our discussions, share your photos, and more all over on our Facebook page.

You can see the current recipe schedule here.

April Recipes

Spring has sprung, and here at Wok Wednesdays we’re getting ready to move into some of the lighter, more seasonally-appropriate stir-fries. April’s recipes from The Breath of the Wok are:

  • Auntie Lil’s Stir-Fried Lotus Root with Chinese Bacon, p. 147
  • Cousin Doreen’s Braised Spareribs and Asparagus, p. 174

You should be able to find lotus root and Chinese bacon at most Asian grocery stores, or online from specialty food retailers. If you can’t find fresh lotus root however, don’t substitute for frozen.

As always, check out our Facebook Page to join in the conversation and see what April’s giveaway will be!

March Recipes

We’re at month three of cooking our way through The Breath of a Wok and as we enter spring and summer the recipes have been chosen to take advantage of seasonal availability. Here is what’s on the agenda for March:

  • One Wok Curry Chicken, p. 184
  • Stir-Fried Watercress, p. 138

You can visit the Recipe Schedule Page to see what’s coming up too, we’ve got recipes scheduled through July.

As always, join us on our Facebook page for photos, conversation, and other wokerrific fun!

February Schedule

Happy February WWers! Here is what’s on our docket this month:

  • Stir-Fried Pork with Scallions, p. 81
  • Uncle Lang’s Three Teacup Chicken, p. 183

As always, don’t forget to join in the discussion on our Facebook page.

Happy wokking!

January Schedule & Chinese New Year

Chinese New Year is coming up on January 28th and to celebrate we’ll be cooking two auspicious recipes from The Breath of the Wok:

  • Stir-Fried Garlic Lettuce, p. 139
  • Lee Wan Chang’s Stir-Fried Clams in Bean Sauce with Red Chilies, p. 104

Make sure you have joined our Facebook group to learn more about what these dishes mean for the new year and to enter some fabulous giveaways!

Happy Year of the Rooster!

The Breath of the Wok Recipe Schedule

We’ve only got one recipe left to cook in Stir-Frying to the Sky’s Edge, can you believe it! When we began this journey in 2012 the idea of finishing was far off in the distance, and yet here we are.

Once we switch over to The Breath of the Wok (read more about our transition here) I will redo the Recipe Schedule page, but for now I’ve got the first few recipes listed below. Remember, we’re changing the format of Wok Wednesdays a bit – this time around it will be one or two recipes a month to do at your leisure.

September:

  • Liang Nian Xiu’s Snow Peas, Tomatoes, and Chilies, page 132
  • Jean Yueh’s Beef with Onions and Peppers, page 94

October:

  • Uncle Sherman’s Home-Style Chicken and Vegetables, page 69
  • Susanna Foo’s Tofu, Eggplant, Mushrooms, and Sun Dried Tomatoes, page 143

November:

  • Jean Yueh’s Shanghai Shrimp, page 106
  • Sweet and Sour Cabbage, page 146

December:

  • Florence Line’s Slow Stir-Fried Red Peppers, page 143

Don’t forget to join our Facebook Group – we’re giving away signed copies of The Breath of the Wok to kick us off!