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Category Archives: Notes

May Recipe Schedule & Giveaway

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Happy May! Hope everyone is ready to stir-fry their way into the warmer weather! Here are our two recipes for this month:

  • Stir-Fried Sugar Snap Peas with Water Chestnuts, p. 135
  • Fried Rice with Ham, Egg, and Scallions, p. 120

This month’s giveaway is something special – a selection of delicious Ataulfo mangoes, sent to you just in time for June’s Mango Chicken recipe! You can find out how to enter the giveaway, participate in our discussions, share your photos, and more all over on our Facebook page.

You can see the current recipe schedule here.

April Recipes

Spring has sprung, and here at Wok Wednesdays we’re getting ready to move into some of the lighter, more seasonally-appropriate stir-fries. April’s recipes from The Breath of the Wok are:

  • Auntie Lil’s Stir-Fried Lotus Root with Chinese Bacon, p. 147
  • Cousin Doreen’s Braised Spareribs and Asparagus, p. 174

You should be able to find lotus root and Chinese bacon at most Asian grocery stores, or online from specialty food retailers. If you can’t find fresh lotus root however, don’t substitute for frozen.

As always, check out our Facebook Page to join in the conversation and see what April’s giveaway will be!

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!

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