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Recipe Schedule

Welcome to the Wok Wednesdays Recipe Schedule! We will cook one recipe from The Breath of a Wok each month, to be completed at your leisure. Right now we are scheduled through January 2018. You can also scroll down to find the full schedule of recipes we completed from Stir-Frying to the Sky’s Edge below the Breath recipes. If you’re feeling nostalgic, or just want some extra “homework”, try some of the older recipes! As always, you can share pictures, thoughts, and questions on our Wok Wednesdays Facebook Page.



  • Mandarin Fish Slices with Chrysanthemum CCTI, p. 110


  • Order Takeout, Support AAPI Restaurants!


  • Order Takeout, Support AAPI Restaurants!


  • Liang Nian Xiu’s Farm-Style Omelets, p. 180


  • Dickson Yee’s Oyster Lo Mein, p. 124


  • Mrs. Miu’s Stir-Fried Chicken with Cashews, p. 71



  • Virginia Yee’s Moo Shoo Pork with Mandarin Pancakes, p. 84


  • Henry Hugh’s Chinkiang Pork Chops, p. 165
  • Margaret Loo’s Braised Tofu and Mushrooms, p. 182


  • Chive Dumplings Spring Moon, p. 208
  • Dumpling Dough Chive Variation, p. 208


  • Chicken Lo Mein, p. 125


  • Julie Tay’s Singapore Style Squid, p. 111
  • Walter Kei’s Shanghai Style Pork and Bean Sprouts, p. 87


  • Nevin Lim’s Traditional Oyster Chicken, p. 214
  • Stir-Fried Pork and Chilies, p. 90


  • Danny Chan’s Steamed Salmon with Lemon, p. 202


  • Mrs. Miu’s Stir-Fried Fish and Eggplant, p. 114


  • Vegetarian Spring Rolls, p. 210


  • Henry Hugh’s Lotus Root with Sugar Snaps, p. 139


  • Ken Lo’s Chow Fun with Beef and Broccoli, p. 119


  • Scallop Crisp Spring Moon, p. 210



  • Stir-Fried Shrimp with Garlic Sauce, p. 106


  • Candied Walnuts, p. 215


  • Auntie Bertha’s Ginger Drumettes with Oyster Sauce, p. 162
  • Chau Chow-Style Pork Spring Moon, p. 81


  • Pan-Fried Noodles with Pork Shang Palace, p. 164
  • Cousin Judy’s Tofu with Black Bean Sauce, p. 174


  • Danny Chan’s Ginger and Scallion Crabs, p. 184
  • Kung Pao Chicken, p. 74


  • Shrimp & Pine Nuts Shang Palace, p. 114
  • Mama’s Noodles with Mushrooms & Ham, p. 123


  • Walter Kei’s Sesame Roasted Spinach, p. 196
  • Sweet and Sour Chicken, p. 76


  • Che Chung Ng’s Scallops with Asparagus, p. 115
  • Ming Tsai’s Mandarin Fried Rice, p. 121


  • Tina Lao Yu’s Chicken with Spinach, p. 74
  • Cecilia Chang’s Asparagus with Gingko Nuts & Wolfberries, p. 146


  • Walter Kei’s Sweet and Sour Spareribs, p. 188
  • Stir-Fried Bok Choy, p. 138


  • Virginia Yee’s Beef Short Ribs with Scallions, p. 187
  • Stir-Fried Bean Sprouts and Scallions, p. 146


  • Cousin Kathy’s Lion’s Head, p. 175
  • Aromatic Vegetarian Fried Rice, p. 123



  • Lee Wan Ching’s Sizzling Pepper and Salt Shrimp, p. 104


  • Lee Wan Ching’s Broccoli with Ginger Sauce, p. 140


  • Cousin Zane’s Sichuan Beef, p. 95
  • Curried Cauliflower, Napa Cabbage, & Carrots, p. 179


  • Nevin Lim’s Luffa with Gold and Silver Garlic, p. 201
  • Chicken with Sichuan Peppercorns, p. 68


  • Dumpling Dough, p. 206
  • Shrimp Dumplings Spring Moon, p. 206


  • Stir-Fried Chicken and Shallots, p. 68
  • Mama’s Fuzzy Melon with Dried Scallops, p. 178


  • Chicken with Garlic and Sugar Snap Peas, p. 75
  • Susan Lin’s Summer Long Beans with Eggs, p. 140


  • Chinese Barbecued Pork, p. 173
  • Auntie Betty’s Cellophane Noodles, Mushrooms, & Barbecued Pork, p. 172


  • Martin Yan’s Mandarin Five-Flavored Boneless Pork Chops, p. 188
  • Auntie Yi’s Stir-Fried Garlic Spinach, p. 138


  • Scallion and Ginger Lo Mein, page 124
  • Bernadette Chan’s Stir-Fried Beef and Tofu, page 94


  • David Camacho’s Stir-Fried Shiitake Mushrooms, p 144
  • Millie Chan’s Chili Shrimp p105


  • Amy Tan’s Family’s Jiao-zi, p. 194
  • Jin Do’s Tangy Ginger Sauce, p. 195



  • Ken Hom’s Stir-Fried Peppers with Scallops, p. 105


  • Winnie Hon’s Silken Tofu with XO Sauce, p. 201
  • Uncle Lang’s Pan Fried Sea Bass, p. 162


  • Winnie Hon’s XO Sauce, p. 214
  • Walter Kei’s Chili Pork, p. 88


  • Mrs. Miu’s Chicken with Pickled Ginger, Pineapple and Green Pepper, p. 71
  • Virginia Yee’s Dry Fried Sichuan String Beans, p. 160


  • Helen Chen’s Pork and Cucumber, p. 83
  • Liang Nian Xiu’s Moon Hill Corn and Beans, p. 132


  • Danny Chan’s Crabs with Black Bean Sauce, p. 110
  • Spicy Garlic Eggplant, p. 144


  • Susan Lin’s Summer Long Beans with Eggs, p. 140
  • Susanna Foo’s Mango Chicken, p. 78


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


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


  • One Wok Curry Chicken, p. 184
  • Stir-Fried Watercress, p. 138


  • Stir-Fried Pork with Scallions, p. 81
  • Uncle Lang’s Three Teacup Chicken, p. 183


  • Stir-Fried Garlic Lettuce, p. 139
  • Lee Wan Chang’s Stir-Fried Clams in Bean Sauce with Red Chilies, p. 104



  • Florence Line’s Slow Stir-Fried Red Peppers, page 143


  • Jean Yueh’s Shanghai Shrimp, page 106
  • Sweet and Sour Cabbage, page 146


  • Uncle Sherman’s Home-Style Chicken and Vegetables, page 69
  • Susanna Foo’s Tofu, Eggplant, Mushrooms, and Sun Dried Tomatoes, page 143


  • Liang Nian Xiu’s Snow Peas, Tomatoes, and Chilies, page 132
  • Jean Yueh’s Beef with Onions and Peppers, page 94

Stir-Frying to the Sky’s Edge Recipes

2012 Recipes

May 16th – Stir-Fried Garlic Spinach, p. 202 (hosted by Matt)

May 30th – Chinese Burmese Chili Chicken, p. 140 (hosted by Cathy)

June 13th – Chinese Trinidadian Stir-Fried Shimp with Rum, p. 180 (hosted by Robin)

June 27th – Stir-Fried Sugar Snap Peas with Shiitake Mushrooms, p. 209

July 11th – Yin Yang Beans, p. 206

July 25th – Kung Pao Chicken, p. 113

August 8th – Classic Dry-Fried Pepper and Salt Shrimp, p. 166

August 22nd – Chinese Jamaican Jerk Chicken Fried Rice, p. 262

September 5th – Summer Pepper Corn, p. 219 AND Stir-Fried Ginger Beef, p. 71

September 19th – Stir-Fried Cucumber and Pork with Golden Garlic, p. 73

October 3rd – Stir-Fried Eggs with Tomatoes, p. 138

October 16th – Spicy Orange Chicken, p. 119

October 31st – FREEBIE (Choose your own wok adventure)

November 14th – Stir-Fried Garlic Eggplant with Pork, p. 228

November 28th – Stir-Fried Mussels with Ginger and Scallions, p. 159

December 12th – Stir-Fried Ginger Broccoli, p. 216

December 26th – FREEBIE, Part II

2013 Recipes

January 9th – Stir-Fried Curried Beef, p. 86

January 23rd – Hoisin Explosion Chicken, p. 114

February 6th – Chicken Lo Mein with Ginger Mushrooms, p. 249

February 20th – Minced Pork in Lettuce Cups, p. 82

March 6th – Stir-Fried Chili Scallops with Baby Bok Choy, p. 154.

March 20th – Stir-Fried Chicken with Carrots and Mushrooms, p. 134

April 3rd – Hakka-Style Stir-Fried Cabbage and Egg, p. 204

April 17th – Wok Portraits! – Facebook

May 1st – Velvet Chicken with Asparagus, p. 128

May 15th – Wok-Seared Vegetables, p. 223

May 29th – Catch Up! Make a recipe you missed!

June 12th – Hong Kong-Style Mango Ginger Chicken, p. 124

June 26th – Chinese Indian Vegetarian Fried Rice, p. 265

July 10th – Macanese Chicken, p. 117

July 24th – Cilantro Chili Noodles, p. 266

July 31st – Catch up! Make a recipe you missed!

August 14th – Hot Pepper Beef, p. 85

August 28th – Vegetarian Five Spice Tofu, p. 205

September 11th – Chicken with Pineapple & Peppers, p. 110

September 25th – Spicy Long Beans with Sausage & Mushrooms, p. 212

October 9th – Stir-Fried Cumin-Scented Beef with Vegetables, p. 74

October 23rd – Dry-Fried Sichuan Beans, p. 233

November 6th – Stir-Fried Lotus Root with Bacon and Vegetables, p. 193

November 20th – Catch up! Make a recipe you missed!

December 4th – Chinese American Shrimp with Lobster Sauce, p. 179

December 18th – Catch up! Make a recipe you missed!

2014 Recipes

January 8th – Chinese Trinidadian Chicken with Mango Chutney, p. 116

January 22nd – Velvet Orange Scallops, p. 157

February 5th – Sichuan Pork with Peppers and Peanuts, p. 95

February 19th – Chinese Cuban Fried Rice, p. 264

March 5th – Stir-Fried Yau Choi with Oyster Sauce, p. 196

March 19th – Barbecued Pork Lo Mein, p. 273

April 2nd – Five-Spice Chicken with Sugar Snaps, p. 120

April 16th – Stir-Fried Mongolian Lamb with Scallions, p. 90

April 30th – Freebie! Catch up or try a new recipe!

May 14th – Stir-Fried Garlic Snow Pea Shoots with Crab Meat, p. 156

May 28th – Cashew Chicken, p. 123

June 11th – Singapore Noodles, p. 274

June 25th – Stir-Fried Hoisin Pork with Peppers, p. 94

July 9th – Stir-Fried Water Spinach with Fermented Bean Curd, p. 211

July 23rd – Stir-Fried Fuzzy Melon and Ginger Pork, p. 2324

August 6th – Stir-Fried Watermelon Rind, p. 230

August 20th – Spicy Dry-Fried Beef, p. 70

September 3rd – Chinese Vietnamese Lemongrass Chicken, p.143

September 17th – Nyonya Style Singapore Noodles, p. 278

October 1st – Malaysian Style Stir-Fried Squid and Pineapple, p. 174

October 15th – Chinese Jamaican Stir-Fried Beef and Carrots, p. 78

October 29th – Catch up! Make a recipe you missed or try your own creation!

November 5th – Fried Sweet Rice with Sausages and Mushrooms, p. 260

November 19th – Stir-Fried Cauliflower with Rice Wine, p. 214

December 3rd – Stir-Fried Ginger Tomato Beef, p. 80

December 17th – Chinese-American Stir-Fried Cabbage with Bacon,

December 31st – Happy New Year! Catch up, or try something new!

2015 Recipes

January 14th – Chinese Indian Chicken Manchurian, p. 142

January 28th – Stir-Fried Bok Choy with Pancetta, p. 226

February 11th – Malaysian-style Stir-Fried Turmeric Shrimp, p. 153

February 25th – Stir-Fried Aromatic Potatoes, p. 210

March 11th – Beef Chow Fun, p. 269

March 25th – Stir-Fried Napa Cabbage with Prosciutto, p. 199

April 8th  – Stir-Fried Cilantro with Bean Sprouts and Shrimp, p. 224

April 22nd – Cantonese-style Stir-Fried Pork with Chinese Broccoli, p. 77

May 6th – Peppery Vegetarian Fried Rice, p. 256

May 20th – Chinese-Peruvian Stir-Fried Filet Mignon, p. 92

June 3rd – Hong Kong Style Stir-Fried Chinese Broccoli, p. 190

June 17th – Taiwanese-Style Stir-Fried Scallops and Shrimp with Yellow Chives, p. 178

July 1st – Stir-Fried Bean Sprouts with Chili Bean Sauce, p. 200

July 15th – Fujianese Style Stir-Fried Fish with Peppers,  p. 176

July 29th – Freebie! Try something new or catch up on a recipe you missed!

August 12th – Singapore Style Stir-Fried Lobster,  p. 172

August 26th – Stir-Fried Pickled Ginger, p. 203

September 9th – Stir-Fried Cellophane Noodles with Enoki Mushrooms, p. 280

September 23rd – Stir-Fried Salmon with Wine Sauce,  p. 162

October 7th – Hakka Style Stir-Fried Shrimp and Vegetables, p. 175

October 21st – Hong Kong Style Silky Minced Beef, p. 99

November 4th – Sandpot Stir-Fried Chicken Rice,  p. 252


December 2nd – Noodle Soup with Stir-Fried Scallops & Enoki Mushrooms, p. 270

December 23rd – Catch up! Make a recipe you missed, or create a special holiday stir-fry!

December 30th – Singapore-Style Duck with Chinese Celery, p. 131

2016 Recipes

January 13th – Stir-Fried Lettuce with Garlic (for Chinese New Years!), p. 195

January 27th – Stir-Fried Clams with Spicy Bean Sauce (for Chinese New Years!), p. 169

February 10th – Stir-Fried Crystal Shrimp, p. 160

February 24th – Stir-Fried Garlic Shanghai Bok Choy, p. 220

March 9th – Stir-Fried Chicken with Black Bean Sauce, p. 137

March 23rd – Stir-Fried Bagels with Cabbage and Bacon, p. 255

April 6th – Chinese Jamaican Stir-Fried Chicken with Chayote, p. 133

April 20th – Yangchow Fried Rice, p. 259

May 4th – Stir-Fried Squid with Black Bean Sauce, p. 170

May 18th – Chicken Chow Fun, p. 276

June 1st – Stir-Fried Edamame with Pickled Cucumbers, p. 234

June 15th – Stir-Fried Eggs with Velvet Shrimp, p. 127

June 29th – FREEBIE! Catch up on a recipe you missed or try one of your own creations!

July 13th – Stir-Fried Baby Bok Choy with Sichuan Pepper and Salt, p. 189

July 27th – Stir-Fried Shiitake Mushrooms with Dried Scallops, p. 215

August 10th – Shanghainese Stir-Fried Fava Bean, p. 227

August 24th – Vinegar-Glazed Chicken, p. 136

September 7th – Stir-Fried Beef and Broccoli, p. 89

27 responses »

  1. Psyched about cooking through the book!

  2. Picked up my book today! Great choice.

  3. Cannot wait until I (finally) learn to stir fry the right way – ie. to the sky’s edge. Going to gaze at my local Asian market this morning – anticipating with joy!

  4. Awesome cookbook and written in a teaching style. Can’t get much better then that.

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  6. Who are the hosts for this month so I can link them in my post? Thanks!

  7. bevwinchester

    I am a bit confused- when the recipes were first posted, wasn’t the one for May 30 listed as page 123, Cashew Chicken? Or was I simply befuddled when I read it!

    • I made a quick change to accommodate an upcoming event, it will reappear don’t worry! Sorry for the confusion. I’m starting everyone off with fairly easy recipes to get used to stir-frying; soon I’ll take nominations for recipes.

    • I agree! I made cashew chicken. I”m a bit behind in posting , but I have to plan ahead in buying ingredients and cooking. I’ll catch up but I would appreciate you sticking to the plan you posted.

  8. bevwinchester

    Thank you, Matt- at least I know I am not imagining things & I am stocked on cashews & chicken thighs! So wok on!

  9. Sad to not be able to make this week’s recipe…sustained a right foot/ankle injury yesterday and will not be ambulatory/weight bearing at least for the next few days until my ortho follow-up…look forward to reading everyone’s posts, though, and making it myself once I’m back on my feet (literally!).

  10. Two hours (for me anyway) to count-down for the June 13th recipe! Who is the host this week so that I may link to his/her site. Also looking for the LYL post. 🙂 (looking at your blog, you are a busy man this week!)

  11. Sorry to jump in late. I’ve been wanting to join, but life got so hectic. Anyway, I have all the ingredients for Wok Wednesday’s Classic Dry-Fried Pepper and Salt Shrimp (Aug. 8). So if all goes well, I’m in. Have a wok-derful week, Matt!

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  13. Candace Grover

    Grace turned me on to your group and I will enjoy cooking along with all of you. Coincidently we made the Mango Chicken last night and had the Cashew Chicken Friday P.M. I’ve been cooking Asian cuisine, Chinese, Vietnamese etc. for many years and have 3 well seasoned carbon steel woks. I also test recipes for another Asian cookbook author. I am delighted with this book, the recipes are excellent

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