Recipes from Stir-Frying to the Sky’s Edge

Stir-Frying to the Sky’s Edge Cookbook

In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.

Bowl of cashew chicken with chunks of stir-fried chicken, carrots, sugar snap peas, celery, cashews

Cashew Chicken

One of the most beloved (and ordered) Chinese recipes in America, this quick stir-fry melds dark meat chicken with a handful of other ingredients in a simple yet superb sauce.

  • (3)
  • 30 M
  • 30 M
  • 7
A person holding a wok for making wok popcorn in front of their face.

Perfect Wok Popcorn

The slope and size of a wok lend popcorn kernels ample room to do their thing as they dance in hot oil and burst into fluffy perfection. (Sorta sheepish this didn’t occur to us sooner.)

  • (1)
  • 5 M
  • 5 M
  • 22
Bowl of stir-fried clams with chopped shallots, garlic, ginger, and chili flakes on bamboo

Stir-Fried Clams

Spicy, salty, and sweet. That’s what you get from a handful of simple Asian ingredients, less than 25 minutes, and this recipe. You’re welcome.

  • Quick Glance
  • 15 M
  • 25 M
  • 0