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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!


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

One Year of Wok Wednesdays

Today, May 16th, marks the one year anniversary of the start of Wok Wednesdays. From our very first recipe (Stir-Fried Garlic Spinach) we’ve learning the wonders of the wok with help from our stir-fry guru Grace Young and her fantastic cookbook, Stir-Frying to the Sky’s Edge. Here’s a snapshot of where we stand today:

Wok-Seared Vegetables – Karen’s Kitchen Stories

Minced Pork in Lettuce Cups, in progress – Western Chopsticks

Velvet Chicken with Asparagus – My Culinary Mission

We still have lots of recipes to tackle, new techniques to learn, and interesting ingredients to discover! I want to thank each and every one of you for making this past year one of the most exciting food years of my life, and I can’t wait to share in all the future memories we’ll make together as newly minted wok warriors!

Lastly, I want to thank a few people without whom this endeavor would have been much more difficult, if not impossible. First, to Nancie McDermott for bringing Grace and I together. Grace has said it before and she isn’t wrong, you truly are the fairy godmother of Wok Wednesdays. Second, to Tane Chan of The Wok Shop who has not only continually donated items for giveaways but has also been a huge champion of the project and a wok mentor to many Wok Wednesdays members. Tane – I hope to make it out to San Francisco one day soon to meet you in person! I also need to thank my husband, Leland, for putting up with smoky kitchens, constant photos, and endless talk about woks. He has been a great supporter of the project and one of the best sous chefs one could ask for. Last, and certainly not least, to Grace Young, who has become my personal wokstar over this past year. From the e-mails and phone calls to the packages and presents, you have been a great mentor to me and to the group. From the moment I proposed this idea you ran with it and were willing to send your baby, Stir-Frying to the Sky’s Edge, out into the world to be used in this way. Thank you for everything you do!

And to all of my fellow Wok Wednesdays folks – keep on wokkin’!

– Matt


Wok On in the New Year!

As we close out 2012 and welcome in 2013 I want to thank everyone who has joined me in the Wok Wednesdays adventure. I have learned so much over these past months and have truly fallen in love with my wok and with stir-frying, as have you I hope. In the new year I am planning many more wok adventures as we continue to make our way through Stir Frying to the Sky’s Edge. Here’s a hint of whats in store:

  • Healthy stir frys! January is a time for resolutions, and we will focus on stir-frying as a healthy cooking choice. Check out the Recipe Schedule tab to see what we’ll be making, and stay tuned for tips and secrets to healthy stir-frying. Throughout the rest of the year we’ll focus on other themes like Chinese New Year, cooking with seasonal ingredients, and more.
  • Giveaways! We’ll start the year off with a bang, and throughout the year I’ll partner with amazing vendors (like Tane Chan of The Wok Shop) to offer great giveaways for all of you, my fellow wok-stars.
  • Community! This is perhaps the aspect of Wok Wednesdays I’ve enjoyed the most – getting to know all of you and learning alongside you. From the conversation on our Wok Wednesdays Facebook Group to the e-mails and tweets, I’ve loved every moment of our burgeoning Wok Society. There will be much more of that to come in 2013, I promise you!

Lastly, I would like to thank Grace Young, who from the moment I met here almost one year ago has been nothing but gracious and helpful. It started out with a chat at a bookstore in Chapel Hill (she diagnosed my sick wok and recommended a facial), to an idea for a stir-fry cooking group, to Wok Wednesdays. She embraced me zeal for stir-fries and let me run wild with her creation, and has been our Wok Guru throughout the whole experience. I cannot thank her enough – without her this group would not exist, and my idea of a great stir-fry would be the sesame chicken I get from my local Chinese takeout joint.

Happy New Year and best wishes for 2013! Keep on wokkin’!

– Matt

PS. If you’re just joining us and ready to start you own wok adventures, check out the About page and The Rules, and feel free to shoot me an e-mail if you have any questions –


December 26th – Choose Your Own Wok Adventure, Part II

We’re going to mix it up a bit for our second December recipe – because it falls on the 26th and many people will be busy with holiday celebrations, I thought it would be nice to have another Choose Your Own Wok Adventure. The concept is simple – you can choose any recipe you want from SFTTSE, give it a go, and tell us the results! Feel free to go back and retry an old recipe or forge ahead and try something brand new. The choice is yours!

This post will also serve as the Q&C and LYL post for next Wednesday, so leave any questions or comments about the recipe you’re interested in trying below and I’ll try to get them answered ASAP.

– Matt

(PS. If you find yourself just plain swamped you can take this opportunity to have a Wednesday off!)

Recipe Nominations – November

Is it just me or is time flying by this fall!? Once again we have arrived at recipe nominations. By now you now the drill, but if you’ve recently joined us here is how it works. The first recipe of the month is decided upon by myself in consultation with Grace (we try to follow a flow of learning new techniques, keeping things seasonal, etc.) and the second recipe of the month is chosen at random from your nominations. Leave a comment below with the recipe you’d like to try and the page number, I’ll announce the chosen recipe at the end of the week!

We will cook this recipe on Wednesday, November 28th.

– Matt


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