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Author Archives: wokwednesdays

March Recipes

March has certainly come in like a lion for most of the East Coast of the US! Hopefully firing up your woks will keep you warm! Here are our recipes this month:

  • Scallion and Ginger Lo Mein, page 124
  • Bernadette Chan’s Stir-Fried Beef and Tofu, page 94

As always, head on over to the Facebook Group to participate in the discussion, share your photos, and enter our monthly giveaways.



February Recipe Schedule

February is here, and with it we’ve got two new recipes to cook! Let’s get the business out of the way first:

  • David Camacho’s Stir-Fried Shiitake Mushrooms, p 144
  • Millie Chan’s Chili Shrimp p105

Now on to the exciting part – February 16th marks the Chinese New Year and the beginning of the Year of the Dog! We’ll have lots going on over on our Facebook group, so make sure you join in. You can also visit fellow WW member Jennifer’s website, Western Chopsticks, to get your very own Kitchen God to help you ring in the new year with prosperity and blessings.

Happy wokking!


January 2018 Recipe Schedule

Happy New Year fellow wok warriors! It always amazes me when another year passes and Wok Wednesdays continues to grow. I’m excited to stir-fry my way through 2018 and I hope you are too.

Here are our recipes for January:

  • Amy Tan’s Family’s Jiao-zi, p. 194
  • Jin Do’s Tangy Ginger Sauce, p. 195

As always, join in the fun on our Facebook group (and check out our great giveaways).



December 2017 Recipe

Whew, the year is almost over! Hard to believe it, but 2017 has passed by almost as quickly as a good stir-fry!

This month we’re only making one recipe since the holidays can be a bit of a hectic time for folks. However, since we’re only doing one, we might as well make it a bit special, no? December’s recipe is:

  • Ken Hom’s Stir-Fried Peppers with Scallops, page 105

This is a great recipe to break out for guests, and scallops are usually in season around this time of year.

For a bit more on scallops, and a great source for getting them mailed to you if you can’t find them locally, check out this blog post that Grace wrote, “The Best Scallops: Downeast Dayboat”.

By the way, if you join our Facebook group you can enter this month’s giveaway – a Kitchen God courtesy of Wok Wednesdays superstar member Jennifer Thomas. The winner will receive his/her Kitchen God in time for Chinese New Year and the advent of the Year of the Dog!


Happy Holiday Stir-Frying!


November Recipe Schedule

This month we’ll be using some of that delicious XO sauce we made during October (if you haven’t used it all up already). If you’re not a tofu fan I encourage you to try the first recipe anyways, it is truly delicious. November’s recipes are:

  • Winnie Hon’s Silken Tofu with XO Sauce, p. 201
  • Uncle Lang’s Pan Fried Sea Bass, p. 162

As we enter the holiday season I also want you to think about how you can incorporate your stir-frying into your celebrations. Stir-fried greens make a great side dish, and how about leftover turkey fried rice for Black Friday?

Make sure to post your photos on our Facebook page and let us know what you made!

October Recipe Schedule

October is here and we are officially in fall stir-fry season! Our recipes this month are:

  • Winnie Hon’s XO Sauce, p. 214
  • Walter Kei’s Chili Pork, p. 88

This is a little different than how we usually do it in that you’ll need to make the XO sauce in order to make the Chili Pork. Sure you might be able to find XO sauce at the store, but once you learn how to make it at home you’ll want to start pouring it over everything!

Check out our Facebook page for a fun giveaway this month as well. Tane Chan, owner of San Francisco’s The Wok Shop and a huge Wok Wednesdays supporter has graciously offered up a 2-tier, 12 inch bamboo steamer as the prize! We have some steamed recipes coming up on the schedule, so this is a timely giveaway.

Happy Wokking,


September Recipe Schedule

Can you believe it’s already September! I hope everyone was able to take advantage of the summer produce bounty and stir-fry some delicious meals. This month’s recipes are pretty fun, and if you’ve never used pickled ginger before you are in for a surprise. I keep a jar of it in my fridge and add it to fried rice, ramen, even cocktails!

Here is what we’re cooking for September:

  • Mrs. Miu’s Chicken with Pickled Ginger, Pineapple and Green Pepper, p. 71
  • Virginia Yee’s Dry Fried Sichuan String Beans, p. 160

As always, join in the conversation, ask questions, and post photos of your stir-fries on our Facebook page – that’s where all the action is!

Happy stir-frying,