About Grace Young

Grace Young

Grace Young began her career at the age of 15, with an internship in the Dole Test Kitchen. Named the “Poet Laureate of the Wok” by the food historian Betty Fussell, she has devoted much of her career to celebrating wok cookery. Grace is the award-winning author of Stir-Frying to the Sky’s Edge, The Breath of a Wok and The Wisdom of the Chinese Kitchen.

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

Cashew Chicken

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.

  • 30 M
  • 30 M
  • 5
A bowl with three spare ribs glossed with a sweet-sour sauce, on top lime zest

Chinese Sweet and Sour Spareribs

Tender baby back pork ribs are marinated in a spicy, spunky, spirited brew of rice wine and soy sauce and then braised, low and slow, until tender. Um, yum.

  • Quick Glance
  • 25 M
  • 3 H
  • 0
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
Popcorn in a Wok

Perfect Popcorn

There’s popcorn, and then there’s wokcorn. The slope and size of a wok give the kernels ample room to do their thing.

  • 5 M
  • 5 M
  • 20
A blue and white Chinese bowl with sweet and sour spareribs in side, garnished with parsley

Sweet and Sour Spareribs

A Chinese New Year’s classic, these pork spareribs portend abundance in more ways than one.

  • Quick Glance
  • 20 M
  • 2 H
  • 0