The perfect popcorn is wokcorn, or popcorn made in a wok. The curve and size of the pan give the kernels plenty of room to do their thing.
About Grace Young
Grace Young grew up in San Francisco surrounded by Chinese traditions, including authentic Cantonese dishes prepared by her parents. After working as a test kitchen director for many years, she developed a yearning to reconnect with the tastes of her childhood and cajoled her parents into teaching her. This blossomed into her first cookbook, The Wisdom of the Chinese Kitchen, which won the IACP Le Cordon Bleu Best International Cookbook Award. She's also the author of four other cookbooks and has contributed articles on Chinese cooking to Gourmet, Bon Appetit, Eating Well, and Saveur. Follow Grace Young on Google+.
Cashew Chicken
Jun 20, 2010 by
Cashew Chicken is one of the most beloved Chinese recipes in America. Dark meat, snap peas, carrots, and cashews are seared then tossed in a silky sauce.
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In Search of Kitchen Blessing
Jan 25, 2009 by
Grace Young divulges a tipsy Chinese New Year Tradition that she has no intention of changing.
Chicken with Sichuan Peppercorns
Nov 03, 2004 by
Chicken, ginger, and chiles are stir-fried in a wok and splashed with rice wine, soy sauce, vinegar, and stock to make a lovely, rich sauce.
Mama’s Noodles with Mushrooms and Ham
Oct 18, 2004 by
A Cantonese noodle dish with stir-fried shiitake mushrooms and noodles coated in soy sauce and sesame oil. Ham or prosciutto is sprinkled on at the end.
Walter Kei’s Sweet and Sour Spareribs
May 05, 2004 by
For this Chinese recipe, tender baby back pork ribs are marinated in a spiky rice wine-soy sauce brew, seared, then braised slow and long until tender.
Good Fortune Sweet and Sour Spareribs
May 05, 2004 by
Because pork is symbolic of prosperity, this recipe for sweet-sour ribs is a favorite dish on Chinese New Year. Complex in flavor, but easy to make.