LYL – Chinese-American Stir-Fried Cabbage with Bacon

(Note – this post is about a week late due to me moving and being without regular internet access. Apologies!)

I was very excited for this recipe, not only because its easy and one of my favorites, but also because it comes from one of Wok Wednesdays’s biggest cheerleaders, Tane Chan of San Francisco’s The Wok Shop. This dish is a fantastic winter stir-fry, and a great accompaniment to steak, pork, or even roast chicken.

What did you think? Leave your thoughts and/or a link to your blog post below!

Chinese-American Stir-Fried Cabbage with Bacon from WW member Ralph Gobel

LYL – Stir-Fried Ginger Tomato Beef

I don’t know about the weather where you live, but here in central North Carolina its dreary and drizzly, the perfect day for a warming recipe like today’s selection – Stir-Fried Ginger Tomato Beef! This is a great way to use out-of-season tomatoes, and the ginger really adds a zip to the dish.

By the way, today is our 59th recipe from Stir-Frying to the Sky’s Edge, which means we are more than halfway through the book! Woohoo!

So today not only do I want to hear how you fared with this week’s recipe, but I also want you to share your favorite recipe so far! Leave a comment below with your thoughts and/or a link to your blog post.

LYL – Stir-Fried Cauliflower with Rice Wine

Happy Wednesday! This week’s recipe is another favorite of mine, and (hint-hint) it makes a fantastic side dish for Thanksgiving! What did you think? Did you tweak the recipe at all? Leave your thoughts below and/or a link to your blog post!

LYL – Fried Sweet Rice with Sausages and Mushrooms

I just love fried rice recipes! This week’s recipe is fun, and I hope you enjoyed it as much as I did. Were you able to find all the ingredients? Did you make any substitutes? Will you be making fried rice weekly now? Leave your thoughts and/or a link to your blog post below!

 

LYL – Chinese Jamaican Stir-Fried Beef and Carrots

This recipe seemed to be a hit with a lot of WW folks. What did you think about it? Were you able to find the Calypso Sauce or did you use a substitute? Leave a comment below and/or a link to your blog post!

LYL – Stir-Fried Malaysian Style Squid with Pineapple

Today’s recipe was a little on the wild side – a great combo of Southeast Asian ingredients and traditional stir-fry technique. I personally love using exotic ingredients – its not every day you get to cook with squid! What did you think? Leave a comment below and/or a link to your blog post!

Photo courtesy WW member Irene Hensley Seales (click picture to read her post on the recipe)

And don’t forget – you can purchase a Wok Wednesday’s t-shirt on Grace’s website using the link below. Show the world that you’re a dedicated Wokker!

http://www.graceyoung.com/2014/07/wok-wednesdays-tee-shirts/

LYL – Nyonya-Style Singapore Noodles

It’s another Wok Wednesday, and an extra special one at that because we’ve surpassed 800 members! Cue the band! Clang the woks! When I embarked on this journey over two years ago I never could have imagined it would become what it is today – I was just hoping to find others who enjoyed stir-frying as much as I did. Thank you to all who participate!

This recipe is a version of one of my favorite dishes – Singapore Noodles. The version in Stir-Frying to the Sky’s Edge comes from Mei IBach, a Chinese Malaysian born in Malaysia and raised in Singapore. When the Chinese came to Malaysia and Singapore they created a fusion cuisine that came to be known as Nyonya – thus, Nyonya-Style Singapore Noodles. You’ll see the combination of Chinese and Southeast Asian ingredients in this recipe, which calls for both kecap manis (a Southeast Asian style dark soy sauce) as well as traditional soy sauce.

What did you think about this week’s recipe? If you’re a fan of Singapore Noodles, how did this version compare to what you usually have? Leave us a comment below and/or a link to your blog post.

Also – don’t forget to tag your photos and posts on Twitter and Instagram with #wokwednesdays

LYL – Chinese Vietnamese Lemongrass Chicken

This week’s recipe stars one of my all-time favorite Asian ingredients – lemongrass. With its slight lemon flavor and floral aroma, lemongrass is widely used across southeast Asia. This recipe combines classical Vietnamese ingredients with time-honored Chinese techniques for one delicious dish!

What did you think of this week’s recipe? Leave your thoughts and/or a link to your blog post below.

LYL – Stir-Fried Watermelon Rind

Did this week’s recipe throw you for a loop. Stir-fried watermelon rind!? This is essentially the same recipe as the last one we did, Stir-Fried Fuzzy Melon, but with watermelon rinds in place of the melon. This is a really fun, and beautiful, recipe and its a great way to  make those delicious summer watermelons go the extra mile. What did you think? Leave your thoughts and/or a link to your blog post below.

Photo courtesy Grace Young

LYL – Stir-Fried Fuzzy Melon and Ginger Pork

This week’s recipe had an unusual ingredient – fuzzy melon. It is readily available at most Asian grocery stores, and some Wok Wednesdays members even reported seeing it at their local farmers’ markets, but I’m willing to bet most of us had never encountered it before.

What did you think of the dish? Leave your thoughts below and/or a link to your blog post!

(And stay tuned for another exciting giveaway coming soon!)

– Matt