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Category Archives: Notes

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.


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 with any questions!

Happy wokking!



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