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Category Archives: Notes

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!

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.

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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

What We’ve Been Up To

Hi there! While this blog has been pretty quiet lately, we’ve been stir-frying away and documenting our progress over on our Facebook page – almost 1400 strong! You can join in the fun by joining up on Facebook and seeing where we are in the recipe schedule, but in the meantime here are some photos of what our members have been up to:

Kung Pao Pork from Jennifer Portnoy

Kung Pao Pork from Jennifer Portnoy

 

Stephen Goldberg with Wok Wednesdays "angel" and owner of The Wok Shop, Tane Chan

Stephen Goldberg with Wok Wednesdays “angel” and owner of The Wok Shop, Tane Chan

 

Hong Kong Silky Beef from Karen Kerr

Hong Kong Silky Beef from Karen Kerr

 

A beauitful stir-fry mise en place from Lillian Magidow

A beauitful stir-fry mise en place from Lillian Magidow

Some Changes

Happy Monday, and happy 2015! As we approach our third (I know!) year of Wok Wednesdays, we’ve decided to make some important format changes to the group.

Going forward, the vast majority of Wok Wednesdays posts and discussion will be held on our Facebook group. We are rapidly approaching 1000 members of the Facebook group, and it has proven itself to be a much easier medium for folks to connect, share, and learn about stir-frying than the blog has.

The blog will remain up – it will host the rules and basic information, the recipe schedule, and our giveaways. Additionally, I will be posting monthly roundups of Wok Wednesdays member photos, news, and other fun tidbits.

Grace and I would like to thank everyone who has participated in Wok Wednesdays – you have helped turn this crazy idea in a phenomenon! We can’t wait to stir-fry our way into 2015 and beyond with everyone!

– Matt