One of the most beloved—and most commonly ordered—Chinese dishes in America, this quick stir-fry makes simple seem superlative.
About 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. @stirfrygrace
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.)
Chicken Stir Fry with Sichuan Peppercorns
Wok this way to a stir-fry of chicken, ginger, and chile peppers enveloped in an aromatic, velvety, mildly spiced Sichuan-style sauce.
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.
Cantonese Noodles with Mushrooms and Ham
These Cantonese noodles stir-fried with shiitakes, soy sauce, and sesame oil are umami at its weeknight best.