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. @stirfrygrace

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