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Author Archives: wokwednesdays

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!

Wok Wednesdays Moves On

Welcome new stir-fryers and seasoned wok warriors to Wok Wednesdays!

For the past four-plus years we have been cooking our way through Grace Young’s “Stir-Frying to the Sky’s Edge”, the authoritative cookbook on the art of stir-frying.

This fall we will come to end of our journey through “Sky” and set off on a new journey through another one of Grace’s cookbooks, “The Breath of the Wok”. We’ll continue to hone our stir-fry skills while also exploring 8 different cooking techniques – pan-frying, deep-fat frying, boiling, poaching, smoking, steaming, and braising in our woks.

breathofawok

Here’s what you need to know:

  • Most of the discussion will still take place on our Facebook page.
  • The recipe schedule will continue to be hosted on this blog.
  • We will switch from cooking one recipe every other week to cooking two recipes each month, to be done at your own pace. Spread them out or do them both at once, its your choice!

To celebrate our growth and the switch to “Breath” we’ll be hosting tons of giveaways, including autographed copies of the cookbook! You can find the book at most local independent booksellers (shop local first!), but if you need to have your book shipped internationally you can use this link.

Make sure to join the Facebook group for day-to-day discussion and updates, and feel free to e-mail matt@eatwritego.com with any questions!

Happy wokking!

Welcome!

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Hi there! Welcome to Wok Wednesdays! If you want to join in on the stir-fry adventure here’s what you need to know:

You’ll notice this blog is pretty quiet – most of our activity happens on our Facebook page, so join in the fun!

grace-stir-fry-1

Thanksgiving Stir-Fry Sides – Charleen Chu

We held another giveaway on our Facebook page before Thanksgiving, and the winner was Wok Wendesdays member Charleen Chu, who served up three stir-fried sides with her turkey day feast! Check out these mouth-watering dishes! Congratulations Charleen, I hope you enjoy your Chinese cleaver from The Wok Shop.

 

Quinoa-Bacon-Squash stir-fried stuffing

Quinoa-Bacon-Squash stir-fried stuffing

 

The stuffing put back into their respective squash vessels - what a great serving idea!

The stuffing put back into their respective squash vessels – what a great serving idea!

 

Andouille Sausage, Roasted Turnip, Kale, and Brown Rice Stir-Fry

Andouille Sausage, Roasted Turnip, Kale, and Brown Rice Stir-Fry

 

Roasted Brussels Sprouts and Butternut Squash, wok-tossed with Maple Syrup, Pecans, Cinnamon, and Dried Cranberries

Roasted Brussels Sprouts and Butternut Squash, wok-tossed with Maple Syrup, Pecans, Cinnamon, and Dried Cranberries