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One Year of Wok Wednesdays

Today, May 16th, marks the one year anniversary of the start of Wok Wednesdays. From our very first recipe (Stir-Fried Garlic Spinach) we’ve learning the wonders of the wok with help from our stir-fry guru Grace Young and her fantastic cookbook, Stir-Frying to the Sky’s Edge. Here’s a snapshot of where we stand today:

Wok-Seared Vegetables – Karen’s Kitchen Stories

Minced Pork in Lettuce Cups, in progress – Western Chopsticks

Velvet Chicken with Asparagus – My Culinary Mission

We still have lots of recipes to tackle, new techniques to learn, and interesting ingredients to discover! I want to thank each and every one of you for making this past year one of the most exciting food years of my life, and I can’t wait to share in all the future memories we’ll make together as newly minted wok warriors!

Lastly, I want to thank a few people without whom this endeavor would have been much more difficult, if not impossible. First, to Nancie McDermott for bringing Grace and I together. Grace has said it before and she isn’t wrong, you truly are the fairy godmother of Wok Wednesdays. Second, to Tane Chan of The Wok Shop who has not only continually donated items for giveaways but has also been a huge champion of the project and a wok mentor to many Wok Wednesdays members. Tane – I hope to make it out to San Francisco one day soon to meet you in person! I also need to thank my husband, Leland, for putting up with smoky kitchens, constant photos, and endless talk about woks. He has been a great supporter of the project and one of the best sous chefs one could ask for. Last, and certainly not least, to Grace Young, who has become my personal wokstar over this past year. From the e-mails and phone calls to the packages and presents, you have been a great mentor to me and to the group. From the moment I proposed this idea you ran with it and were willing to send your baby, Stir-Frying to the Sky’s Edge, out into the world to be used in this way. Thank you for everything you do!

And to all of my fellow Wok Wednesdays folks – keep on wokkin’!

– Matt

mattwok

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7 responses »

  1. Wok a wonderful post, Matthew! Thanks for all your hard work to put us together. May the wok be with you and our dear Grace, the wok-derful goddess of stir fry!

    Reply
  2. What a wonderful post Matt! Happy anniversary to Wok Wednesdays! It has been an exciting time and I thank you, Grace, Nancy, and Tane for all you have done and will be doing. A fun adventure this is, and looking forward to more delicious stir-fries yet to be explored!

    Reply
  3. Sweet post Matt. Thank you for being such a great wok warrior. Happy anniversary!

    Reply
  4. Hi, everyone! I joined Wok Wednesdays today, so following the “Rules” and wanting to display my photos of what I cook, I started my blog. Please visit my blog! So far I have one post plus the “ABOUT” page, but two more are coming in the next hour or so. By the time I am done, I will have photos of a ‘Stir-Frying To The Sky’s Edge” recipe that I did not see on last year’s list of recipes. Please come and please comment that you have been there!

    Reply
  5. There’s no hiding I’m pretty lazy when it comes to blogging. But thanks to Matt Lardie of Green Eats blog , a new cooking group called Wok Wednesdays will be stir-frying their way through “Stir-Frying to the Sky’s Edge,” starting mid-May, and I’m excited enough about this group that I’m making a blog post! All of this has come together really quickly. Tane Chan owner of The Wok Shop has generously launched the group with a wok giveaway. It’s the wok I recommend for home cooks: the 14-inch flat-bottomed carbon-steel wok. And there’ll be more more giveaways in the weeks to come. If you’re interested in developing your stir-fry skills this is THE place to be. Recipes will be posted twice a month so it’s an easy commitment. The pay off is as your stir-fry skills develop your wok will come to look like the two beauties I’ve posted–well seasoned with a beautiful ebony patina.

    Reply
  6. Matt, a great post for beginners like me! One question if I may, what size is the Wok you are holding??

    Reply

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