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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LYL – Stir-Fried Cumin-Scented Beef with Vegetables (AND giveaway winner!)

This week’s recipe is one of my favorites and a great way to welcome fall. Do you love it as much as I do? As always, leave your comments and/or a link to your blog post below.

But more importantly…on to the winner of the Chinese vegetable cleaver! Everyone left some great tips (top ones included reading through the whole recipe first, always setting your mise-en-place, and keeping your wok well-seasoned) or shared what intimidated them (cooking with high heat seemed most popular), but in the end only one can win this fantastic knife. The winner, chosen at random, is….Melissa! Melissa said that she was new to stir-frying and was intimidated about cooking with shrimp. Well Melissa – you’re in luck, because with your new knife and a copy of Stir-Frying to the Sky’s Edge you’ll learn how to stir-fry shrimp like a pro!