Woking Around with Grace Young
the best wok for producing stir-fries. The flavor is totally different with the taste of wok hay which I call “the breath of the wok” to
describe this stir-frying technique. Most Chinese restaurants are using inferior oil and they are reusing the oil. And even though
American stoves don’t have the same heat, stir-frying at home is wonderful and is controlled by you and the amount of ingredients and
oil you use.
NAC: I was surprised how in-depth you go in letting readers know the history behind the wok. It is a beautiful and comprehensive
book. You really are a master of the wok! How long did it take you to produce this cookbook? What is the process?
Grace: This cookbook took me 3 ½ years. I was in the test kitchen testing recipes over and over again until they are solid. I test the
recipes myself holding testing sheets and writing down notes. My husband eats all the food. I test at dinner time so that the food
doesn’t go to waste. If the recipe doesn’t work, you’ve lost credibility with your readers.
NAC: Many of our subscribers are home cooks who love to cook Asian food and may not have a wok, what kind of wok would you
recommend they purchase? What is the average cost?
Grace: I deliberately recommended a flat bottom carbon-steel 14 inch wok for an American kitchen. If you don’t feel comfortable, a
heavy duty stainless steel 12 inch skillet will do but never non-stick. You can purchase one at The Wok Shop in San Francisco. The
owner, Tane Ong Chan is amazing. She can walk you through it. So many people have a semi professional range stove now and you
could use round bottom wok. The biggest mistakes in stir-frying is using too much food, wet vegetables, and too much meat. With
chicken, pork and shrimp, you can put in 1 lb. With beef, just 12 oz only. If you put in too much, the beef will bubble and gray. Too
much food cools down the pan and doesn’t sear properly.
NAC: I love that you carry your carbon steel wok everywhere. I especially enjoyed reading about your adventures going through
security at the airport! How many woks do you have? How long does a wok last?
Grace: I have never counted. I have a few in my oven, one on my stove, one under my desk and under my bed. Next time I will collect
chopsticks! I have these incredible hand pounded woks from Shanghai. I went to a wok factory and the owner offered me a wok. They
last a lifetime for the home cook, easily 30-40 years as the heat is not as intense. Even if the wok gets rusty, you can always bring it
back by giving it a wok facial.
NAC: The information on seasoning a wok in your book is so interesting and informative. It is very similar to seasoning a cast iron
pot. You state there are many ways to season a wok. I was wondering why you chose to use scallions and ginger in peanut oil to
season a wok as your preference in seasoning a wok?
Grace: Well, the traditional recipe is with Chinese chives. There are 20-30 different ways to season woks. Scallions and ginger are
acting like Chinese chives which are not as accessible. The chives have sulfur in them and sulfur cleans the wok. Chinese chives
also darken the wok faster.
NAC: Can you provide us with some tips for proper technique when using vegetables and meat?
Grace: Most Americans don’t know that beef, pork and chicken need to be marinated. It’s very simple. You mix cornstarch, soy
sauce, rice wine or dry sherry and sugar, salt, oil are optional. You don’t have to wait 5 minutes and it’s marinated. The wok has to be
heated first and you have to use the right oil. Olive and sesame oil don’t work. Peanut, canola, grape seed oil is best. I spread out the
slices of beef so that every surface is touching the wok. Wait until it sears and caramelizes. Limit ingredients. Make sure there are no
more than 4 cups of vegetables (except leafy vegetables of which you can add more) and 1 lb of everything else except beef. Always
dry veggies in a towel or spinner.
NAC: The recipes look incredible and so do the photos. What are your personal favorites? Could you recommend some recipes for
someone that is just starting out?
Grace: I love the Chinese Jamaican Jerk Chicken Fried Rice recipe because it’s so unexpected and the combination is so interesting.
It is very hearty and speaks about the fact that stir frying is a chameleon. I love the Chinese Trinidadian Stir-Fried Shrimp with Rum.
That is one of the most delicious recipes. They took the Trinidadian tradition of washing shrimp in lime juice. Kung Pao Chicken is a
classic and satisfying. The Velvet Chicken with Asparagus is also wonderful. You blanch chicken slices in hot water and strain it in a
colander. The chicken becomes so succulent.
NAC: One of my favorite neighborhood restaurants when I was living in NYC was a Chinese Cuban restaurant on the Upper West Side
called La Caridad. Of the crossover cuisines such as Chinese Jamaican or Chinese Indian, which has been the most successful in
terms of merging both cuisines?
Grace: They are all very interesting. Chinese Peruvian is very interesting. They have really outstanding dishes. Each cuisine has 1 or
2 recipes that are successful but there are not a lot of recipes.
NAC: Thank you so much for taking the time to speak with me today. I look forward to trying out your recipes in my new wok. What’s
next for you?
Grace: Right now I’m too busy with book tour stuff to think about what’s next!
describe this stir-frying technique. Most Chinese restaurants are using inferior oil and they are reusing the oil. And even though
American stoves don’t have the same heat, stir-frying at home is wonderful and is controlled by you and the amount of ingredients and
oil you use.
NAC: I was surprised how in-depth you go in letting readers know the history behind the wok. It is a beautiful and comprehensive
book. You really are a master of the wok! How long did it take you to produce this cookbook? What is the process?
Grace: This cookbook took me 3 ½ years. I was in the test kitchen testing recipes over and over again until they are solid. I test the
recipes myself holding testing sheets and writing down notes. My husband eats all the food. I test at dinner time so that the food
doesn’t go to waste. If the recipe doesn’t work, you’ve lost credibility with your readers.
NAC: Many of our subscribers are home cooks who love to cook Asian food and may not have a wok, what kind of wok would you
recommend they purchase? What is the average cost?
Grace: I deliberately recommended a flat bottom carbon-steel 14 inch wok for an American kitchen. If you don’t feel comfortable, a
heavy duty stainless steel 12 inch skillet will do but never non-stick. You can purchase one at The Wok Shop in San Francisco. The
owner, Tane Ong Chan is amazing. She can walk you through it. So many people have a semi professional range stove now and you
could use round bottom wok. The biggest mistakes in stir-frying is using too much food, wet vegetables, and too much meat. With
chicken, pork and shrimp, you can put in 1 lb. With beef, just 12 oz only. If you put in too much, the beef will bubble and gray. Too
much food cools down the pan and doesn’t sear properly.
NAC: I love that you carry your carbon steel wok everywhere. I especially enjoyed reading about your adventures going through
security at the airport! How many woks do you have? How long does a wok last?
Grace: I have never counted. I have a few in my oven, one on my stove, one under my desk and under my bed. Next time I will collect
chopsticks! I have these incredible hand pounded woks from Shanghai. I went to a wok factory and the owner offered me a wok. They
last a lifetime for the home cook, easily 30-40 years as the heat is not as intense. Even if the wok gets rusty, you can always bring it
back by giving it a wok facial.
NAC: The information on seasoning a wok in your book is so interesting and informative. It is very similar to seasoning a cast iron
pot. You state there are many ways to season a wok. I was wondering why you chose to use scallions and ginger in peanut oil to
season a wok as your preference in seasoning a wok?
Grace: Well, the traditional recipe is with Chinese chives. There are 20-30 different ways to season woks. Scallions and ginger are
acting like Chinese chives which are not as accessible. The chives have sulfur in them and sulfur cleans the wok. Chinese chives
also darken the wok faster.
NAC: Can you provide us with some tips for proper technique when using vegetables and meat?
Grace: Most Americans don’t know that beef, pork and chicken need to be marinated. It’s very simple. You mix cornstarch, soy
sauce, rice wine or dry sherry and sugar, salt, oil are optional. You don’t have to wait 5 minutes and it’s marinated. The wok has to be
heated first and you have to use the right oil. Olive and sesame oil don’t work. Peanut, canola, grape seed oil is best. I spread out the
slices of beef so that every surface is touching the wok. Wait until it sears and caramelizes. Limit ingredients. Make sure there are no
more than 4 cups of vegetables (except leafy vegetables of which you can add more) and 1 lb of everything else except beef. Always
dry veggies in a towel or spinner.
NAC: The recipes look incredible and so do the photos. What are your personal favorites? Could you recommend some recipes for
someone that is just starting out?
Grace: I love the Chinese Jamaican Jerk Chicken Fried Rice recipe because it’s so unexpected and the combination is so interesting.
It is very hearty and speaks about the fact that stir frying is a chameleon. I love the Chinese Trinidadian Stir-Fried Shrimp with Rum.
That is one of the most delicious recipes. They took the Trinidadian tradition of washing shrimp in lime juice. Kung Pao Chicken is a
classic and satisfying. The Velvet Chicken with Asparagus is also wonderful. You blanch chicken slices in hot water and strain it in a
colander. The chicken becomes so succulent.
NAC: One of my favorite neighborhood restaurants when I was living in NYC was a Chinese Cuban restaurant on the Upper West Side
called La Caridad. Of the crossover cuisines such as Chinese Jamaican or Chinese Indian, which has been the most successful in
terms of merging both cuisines?
Grace: They are all very interesting. Chinese Peruvian is very interesting. They have really outstanding dishes. Each cuisine has 1 or
2 recipes that are successful but there are not a lot of recipes.
NAC: Thank you so much for taking the time to speak with me today. I look forward to trying out your recipes in my new wok. What’s
next for you?
Grace: Right now I’m too busy with book tour stuff to think about what’s next!
By Grace Niwa (New Asian Cuisine)
Grace Young is the award-winning author of The Wisdom of the Chinese Kitchen and The
Breath of a Wok. A true expert in Chinese cooking, her new cookbook, Stir-Frying To The
Sky’s Edge, The Ultimate Guide to Mastery, with Authentic Recipes and Stories is a must-
have cookbook for those that want to learn the magical story of stir-frying and its
techniques. Treking her well seasoned wok all over the world, Grace provides a global
perspective with stories and recipes from as far as India, Trinidad, Cuba, Peru, France
and here in America.
NAC: How did you become such an expert in the wok?
Grace: I came to the realization that most Chinese Americans know little about their own
culinary traditions. They don’t know how to use a wok. When I was in Seattle on a book
tour, I found out the older Chinese generation in Taiwan didn’t know how to use a wok. I
thought, “Isn’t it weird to be Chinese and not be able to use a wok? This pan has been
around for 2000 years and yet there are two generations that don’t know how to use it.”
And if you’re going to buy a wok, not all are well suited to stir-frying. Non-stick woks don’t
cut it. Non-stick cookware has seduced people in thinking they are using less fat. The
Chinese made cast iron wok is considered
Grace Young is the award-winning author of The Wisdom of the Chinese Kitchen and The
Breath of a Wok. A true expert in Chinese cooking, her new cookbook, Stir-Frying To The
Sky’s Edge, The Ultimate Guide to Mastery, with Authentic Recipes and Stories is a must-
have cookbook for those that want to learn the magical story of stir-frying and its
techniques. Treking her well seasoned wok all over the world, Grace provides a global
perspective with stories and recipes from as far as India, Trinidad, Cuba, Peru, France
and here in America.
NAC: How did you become such an expert in the wok?
Grace: I came to the realization that most Chinese Americans know little about their own
culinary traditions. They don’t know how to use a wok. When I was in Seattle on a book
tour, I found out the older Chinese generation in Taiwan didn’t know how to use a wok. I
thought, “Isn’t it weird to be Chinese and not be able to use a wok? This pan has been
around for 2000 years and yet there are two generations that don’t know how to use it.”
And if you’re going to buy a wok, not all are well suited to stir-frying. Non-stick woks don’t
cut it. Non-stick cookware has seduced people in thinking they are using less fat. The
Chinese made cast iron wok is considered
Kung Pao Chicken
By Grace young
Of the many versions of kung pao chicken that I’ve eaten, this is one of my
favorites. The dark, rich sauce clings to the chicken and peppers, with just
an undertone of heat and aromatic fl avor from the chilies and Sichuan
peppercorns. For the dried chili peppers, use kitchen scissors to snip 1∕4-
inch from one end to release the seeds during cooking. Use 4 chilies for
mild heat and 8 or more for maximum heat. If you cannot find unsalted
roasted peanuts, buy raw peanuts in the shell, shell them, remove the
skins, and dry stir-fry them in a dry wok over medium heat for a few
minutes until light golden.
By Grace young
Of the many versions of kung pao chicken that I’ve eaten, this is one of my
favorites. The dark, rich sauce clings to the chicken and peppers, with just
an undertone of heat and aromatic fl avor from the chilies and Sichuan
peppercorns. For the dried chili peppers, use kitchen scissors to snip 1∕4-
inch from one end to release the seeds during cooking. Use 4 chilies for
mild heat and 8 or more for maximum heat. If you cannot find unsalted
roasted peanuts, buy raw peanuts in the shell, shell them, remove the
skins, and dry stir-fry them in a dry wok over medium heat for a few
minutes until light golden.
1 pound boneless, skinless chicken thigh or breast, cut into 3∕4-inch cubes
2 tablespoons minced ginger
1 tablespoon minced garlic
2 1/2 teaspoons cornstarch
1 teaspoon soy sauce
1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons sugar
3∕4 teaspoon salt
2 tablespoons chicken broth
1 tablespoon Chinkiang or balsamic vinegar
1 teaspoon dark soy sauce
1 teaspoon sesame oil
2 tablespoons peanut or vegetable oil
4 to 8 dried red chili peppers, snipped on one end
1∕2 teaspoon roasted and ground Sichuan peppercorns
1 large red bell pepper, cut into 1-inch squares
3∕4 cup unsalted roasted peanuts
1∕2 cup minced scallions
1. In a medium bowl combine the chicken, ginger, garlic, cornstarch, soy sauce, 1 teaspoon of the rice wine, 1 teaspoon of the sugar,
1∕2 teaspoon of the salt, and 1 teaspoon cold water. Stir to combine. In a small bowl combine the broth, vinegar, dark soy sauce,
sesame oil, and the remaining 1 tablespoon rice wine.
2. Heat a 14-inch fl at-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
Swirl in 1 tablespoon of the peanut oil, add the chilies and ground Sichuan peppercorns, then, using a metal spatula, stir-fry 15
seconds or until the chilies just begin to smoke. Push the chili mixture to the sides of the wok, carefully add the chicken, and spread it
evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Then stir-fry 1 minute or until the chicken
is lightly browned but not cooked through.
3. Swirl the remaining 1 tablespoon peanut oil into the wok. Add the bell peppers and stir-fry 1 minute or until the peppers begin to
soften. Swirl the broth mixture into the wok and stir-fry 1 minute or until the chicken is just cooked through. Add the peanuts and
scallions, sprinkle on the remaining 1 teaspoon sugar and 1∕4 teaspoon salt, and stir-fry 30 seconds or until the scallions are bright
green.
Serves 2 to 3 as a main dish with rice or 4 as part of a multicourse meal.
2 tablespoons minced ginger
1 tablespoon minced garlic
2 1/2 teaspoons cornstarch
1 teaspoon soy sauce
1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons sugar
3∕4 teaspoon salt
2 tablespoons chicken broth
1 tablespoon Chinkiang or balsamic vinegar
1 teaspoon dark soy sauce
1 teaspoon sesame oil
2 tablespoons peanut or vegetable oil
4 to 8 dried red chili peppers, snipped on one end
1∕2 teaspoon roasted and ground Sichuan peppercorns
1 large red bell pepper, cut into 1-inch squares
3∕4 cup unsalted roasted peanuts
1∕2 cup minced scallions
1. In a medium bowl combine the chicken, ginger, garlic, cornstarch, soy sauce, 1 teaspoon of the rice wine, 1 teaspoon of the sugar,
1∕2 teaspoon of the salt, and 1 teaspoon cold water. Stir to combine. In a small bowl combine the broth, vinegar, dark soy sauce,
sesame oil, and the remaining 1 tablespoon rice wine.
2. Heat a 14-inch fl at-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
Swirl in 1 tablespoon of the peanut oil, add the chilies and ground Sichuan peppercorns, then, using a metal spatula, stir-fry 15
seconds or until the chilies just begin to smoke. Push the chili mixture to the sides of the wok, carefully add the chicken, and spread it
evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Then stir-fry 1 minute or until the chicken
is lightly browned but not cooked through.
3. Swirl the remaining 1 tablespoon peanut oil into the wok. Add the bell peppers and stir-fry 1 minute or until the peppers begin to
soften. Swirl the broth mixture into the wok and stir-fry 1 minute or until the chicken is just cooked through. Add the peanuts and
scallions, sprinkle on the remaining 1 teaspoon sugar and 1∕4 teaspoon salt, and stir-fry 30 seconds or until the scallions are bright
green.
Serves 2 to 3 as a main dish with rice or 4 as part of a multicourse meal.