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!
wokwednesdays 
My favorites have been the lettuces and the cabbage…Hakka Cabbage with egg comes to mind. I was surprised at how much I love this type of stir fry. Quick, easy and comforting to me.
Chinese Trinidadian Chicken with Mango Chutney
Kung Pao Chicken, if I must pick a favorite ….neigh!!!
Our family’s favorite is Dry-Fried Sichuan Beans ! One of my boys who doesn’t like green beans ate it and now he asks for them every week 🙂 This is the only dish he’ll eat green beans!
Don’t make me choose a favorite! Each time I make a new dish, it’s my favorite until I try another new one. I think I tend to make some of them more frequently than others just because I often have the ingredients on hand and because my kids love them — cashew chicken (or shrimp), beef and broccoli, sugar snap peas with shiitakes, kung pao anything, chicken with pineapple. But I’ve loved everything I’ve tried. Last night I made a couple from The Breath of a Wok, and they were terrific too — shrimp with garlic and long beans with pork (can’t recall the real names right now) — absolutely fantastic. Thank you, Grace!!!
Judy
My current favorite is the Chinese Trinidadian Chicken and the Shrimp with Lobster Sauce, and… I could go on, and on, and… 🙂
The simplest and most surprising was the Lettuce with Garlic Chili; absolutely the best. I can’t wait to include this in our New Years Celebration tomorrow. I wish everyone health and “saang choi” for the New Year
So far, definitely the Chinese Trinidadian chicken with mango chutney, but I am looking forward to working my way through the whole book!
My favorite is the BBQ Pork Lo Mein using the homemade BBQ pork recipe that Grace provides in the back of the book. Hard to pick one. But this is the one I find myself making most (at least when my wife lets me eat pork).
I’d like to try the Shrimp with Lobster Sauce recipe.
Any recipe with shrimp in it will be on my list. I love shrimp and any of the recipes from this book will be fantastic.
I just ordered my wok and so I haven’t made anything yet, but I look forward to trying several of the dishes in the Vegetable and Tofu section, especially the Stir-Fried Bean Sprouts with Chili Bean Sauce, Yin Yang Beans (minus the pork!), and Wok-Seared Vegetables.
I too am new to the fold but am really excited about lettuce wraps because those are what we order all the time at restaurants and I can’t wait to try my hand at my own.
The cumin scented beef.. I think. There are so many great recipes in the book!
Our fav meal is always stir fry cause it easy to make easy to eat but delicious!! Right now I got an almost crack in two of my fav chopping board!! So to be picked for 1 free chopping board that will be gr8 😄😄
Looking forward to Stir-Fried Chili Scallops with Baby Bok Choy. Planting the Bok Choy soon.
I love all the recipes in SFTTSE, but the one we make most often is the Chinese-American Stir-Fried Cabbage with Bacon. Simple and delicious! I love the story behind the recipe, too. Grace Young’s friend (and Wok Shop owner) Tane Ong Chan’s mother made this in the 40s in New Mexico.
I have literally never made a recipe from “Sky” that I didn’t love. Some favs are Scallops with Baby Bok Choy, Chicken with Black Bean, and Hot Pepper Beef. And if you’re avoiding trying to make the Shrimp in Lobster because it’s always so gloppy in a restaurant, you will be pleasantly surprised; it’s so rich and delicious!
I LOVE THIS BOOK. STIR inspires me all the time. Ginger & Tomato Beef is so very nostalgic for me, my favorite thus FAR.
CHEERS TO A BEAUTIFUL CELEBRATION.
Ordering the book today! Excited, love spinach & garlic so guess I would say I’m looking forward to the first recipe!
I am a Diabetic and my Educator has enlightened me on the importance of healthy eating. I recently discovered the pleasure of Wok cooking. Beside having so much fun with the preparation and cooking, I have noticed the beneficial result this type of cooking has had on my blood sugar levels. I started out slow, with some very basic recipes cooked in a large frying pan to see if, in fact, I wanted to continue exploring Chinese. Well, today I intend to purchase a carbon based Wok and expand my cooking with the proper pans, tools and recipes.