Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

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  • Spicy dry-fried beef
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: dried red chiles; peanut oil; carrots; beef flank steaks; sesame oil; soy sauce; celery; fresh ginger; scallions
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: fresh ginger; soy sauce; Shaoxing rice wine; pickled ginger; beef flank steaks; peanut oil; scallions; oyster sauce
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: garlic; pork shoulder; soy sauce; peanut oil; fresh ginger; English cucumbers
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: Shaoxing rice wine; beef flank steaks; ground cumin; soy sauce; grape tomatoes; dried red pepper flakes; carrots; garlic; scallions; peanut oil; cauliflower
  • Cantonese-style stir-fried pork with Chinese broccoli
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: water chestnuts; Shaoxing rice wine; red peppers; sesame oil; chicken broth; snow peas; pork shoulder; fresh ginger; peanut oil; oyster sauce; soy sauce; Chinese broccoli; straw mushrooms; black soy sauce
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: peanut oil; carrots; soy sauce; beef flank steaks; onions; Caribbean hot sauce
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: scallions; beef flank steaks; soy sauce; Shaoxing rice wine; peanut oil; sesame oil; canned tomatoes; black soy sauce; fresh ginger
    • Categories: Stir-fries; Chinese
    • Ingredients: peanut oil; hoisin sauce; ground pork; dried shiitake mushrooms; jalapeño chiles; scallions; white peppercorns; carrots; sesame oil; soy sauce; Shaoxing rice wine; Bibb lettuce; water chestnuts
  • Hot pepper beef
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: fresh ginger; dried red pepper flakes; soy sauce; peanut oil; tomato ketchup; sesame oil; red onions; green peppers; hoisin sauce; beef flank steaks; Shaoxing rice wine
    • Categories: Stir-fries; Main course; Winter; Chinese
    • Ingredients: soy sauce; frozen peas; red onions; garlic; black soy sauce; peanut oil; beef flank steaks; fresh ginger; curry powder; Shaoxing rice wine; chicken broth; tomatoes
  • Stir-fried beef and broccoli
    • Categories: Stir-fries; Main course; Fall / autumn; Chinese
    • Ingredients: Shaoxing rice wine; fresh ginger; sesame oil; broccoli; chicken broth; oyster sauce; black soy sauce; garlic; peanut oil; onions; beef flank steaks; fermented black beans
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: Shaoxing rice wine; scallions; rice vinegar; sesame oil; hoisin sauce; lamb leg meat; soy sauce; black soy sauce; garlic; peanut oil; Szechuan pepper
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: baking potatoes; red onions; soy sauce; garlic; beef filets mignons; cilantro; tomatoes; peanut oil; aji amarillo chiles
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: hoisin sauce; pork shoulder; rice vinegar; soy sauce; carrots; sesame oil; white peppercorns; red peppers; fresh ginger; Shaoxing rice wine; scallions; peanut oil; garlic
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: red peppers; Shaoxing rice wine; hot bean paste; garlic; pork shoulder; roasted unsalted peanuts; red onions; Chinese black rice vinegar; peanut oil; white peppercorns; soy sauce; egg whites
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: black soy sauce; soy sauce; Shaoxing rice wine; oyster sauce; sesame oil; scallions; chicken broth; onions; frozen peas; beef flank steaks; peanut oil
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: red peppers; chicken thighs; scallions; black soy sauce; pineapple; peanut oil; soy sauce; egg yolks
  • Kung pao chicken
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: fresh ginger; black soy sauce; chicken broth; Shaoxing rice wine; Chinese black rice vinegar; garlic; peanut oil; red peppers; Szechuan pepper; sesame oil; soy sauce; dried red chiles; roasted unsalted peanuts; scallions; boneless skinless chicken thighs
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: hoisin sauce; green peppers; dried red pepper flakes; soy sauce; peanut oil; canned bamboo shoots; Shaoxing rice wine; egg whites; chicken breasts; garlic; fresh ginger
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: black soy sauce; fresh ginger; Scotch bonnet chiles; chicken thighs; peanut oil; soy sauce; mango chutney; cilantro
    • Categories: Stir-fries; Main course; Macanese
    • Ingredients: shallots; paprika; coconut milk; Shaoxing rice wine; Chinese black rice vinegar; peanut oil; tomatoes; chouriço sausages; turmeric; black soy sauce; chicken broth; chicken thighs; garlic; soy sauce
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: Shaoxing rice wine; rice vinegar; scallions; oranges; peanut oil; soy sauce; chicken breasts; white peppercorns; chicken broth; hot bean paste; Szechuan pepper; tomatoes; fresh ginger
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: sesame oil; tomato ketchup; five-spice powder; peanut oil; Shaoxing rice wine; chicken thighs; chicken broth; black soy sauce; honey; fresh ginger; sugar snap peas
  • Cashew chicken
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: fresh ginger; Shaoxing rice wine; garlic; carrots; roasted unsalted cashew nuts; chicken broth; chicken thighs; celery; peanut oil; sugar snap peas; soy sauce

Notes about this book

  • wcassity on August 26, 2011

    Great for working moms like me who want to come home and cook a healthy, interesting, tasty meal from scratch every night. I cook from this book once a week. I usually chop the vegetables in the morning before I leave for work.

Notes about Recipes in this book

  • Stir-fried beef and broccoli

    • Jane on November 15, 2011

      This has become the house stir fry. Just a wonderful mix of flavors that seem to work with any protein/vegetable combination. While prepping for dinner last night, it became clear that my oyster sauce was history. (Guess it needed to refrigerated!) Substituted Kecap Manis to great effect.

    • Breadcrumbs on January 04, 2011

      p. 89 - looks dee-lish!

    • sarahcooks on September 30, 2010

      I really loved this dish, it had a ton of flavor and the beef turned out so tender, I'm no longer afraid of stir frying beef! It was really good over Chinese noodles and I will definitely be making it again.

    • TrishaCP on June 13, 2021

      I’m not a broccoli person, but this is a more than palatable way to use up CSA broccoli.

    • wcassity on March 30, 2013

      One of our family favorites. Easy, good depth of flavor, healthy.

    • Delys77 on July 31, 2023

      We enjoyed this as well, although I think I prefer the version on serious eats. Balance of vegetables and beef was good and flavours were nice. I did hold back on the preserved black brans as my son doesn't love them so I put about half the suggested amount, but in the end I think you really do need the full amount.

    • foolcontrol on March 21, 2012

      This is really, really good. I love it.

    • clkandel on February 27, 2021

      Excellent flavors. Quick and easy to make.

    • Zosia on August 22, 2017

      Everyone really enjoyed this dish though I found it to be a little too salty. Serving over plain brown rice helped a little but I think I'll just hold off on the salt altogether next time and add it at the end if it's needed at all. Note that both regular and dark soy sauce are required but regular soy sauce is missing from the ingredient list.

    • excurvatus on October 23, 2019

      So amazing, just make it.

  • Stir-fried chicken with carrots and mushrooms

    • Cheri on November 21, 2010

      Used chicken breasts instead. Added minced ginger & garlic to corn starch and soy sauce marinade to chicken. Also added yellow squash, carrots, cremini and peanuts. Very Good.

    • Zosia on September 06, 2015

      I really enjoyed this one. The ingredient list is quite short but mise en place takes a while with many carrots to julienne. Like the previous reviewer, I used chicken breasts, and I also used the mushroom soaking liquid in place of the boiling water.

    • ashallen on July 31, 2022

      A great stir-fry that was more flavorful than I expected given that it's primarily flavored with just garlic and soy sauce - the carrots and shiitakes contribute lots of flavor. I made the recipe as specified and used Japanese flower shiitakes for the dried shiitakes.

  • Peppery vegetarian rice

    • Breadcrumbs on January 07, 2011

      p. 256 - It was the unusual addition of toasted pine nuts that attracted me to this recipe and though I’ve never seen them in a Chinese dish before, they really were a nice addition. Though Mr bc isn’t a fan of ginger, he loved this rice and even had second helpings. We’d definitely make this again and the only change I’d make would be to add some garlic as well next time. A few notes on some changes I made. I didn’t have any brown rice on hand so white rice was used and, I pre-cooked it the night before. Also, since I had some leftover pre-washed, julienned carrots on hand, I chopped those instead of a cup of carrot in 1/4 inch dice. The peppery aspect of this dish comes from the addition of 1/4 tsp of red pepper flakes. Since our chicken dish wasn’t at all spicy, I decided to boost the heat here and used 1/2 tsp. of flakes instead. We did taste the dish prior to the addition and neither one of us would describe it as Peppery before adding the extra chilies.

    • Zosia on February 25, 2016

      This was a delicious little stir-fried rice; we particularly liked the textures and nutty flavours the brown rice and toasted pine nuts brought to the dish. I didn't cook rice specifically for it but used leftover baked medium grain Calrose (a Food52 genius recipe), and lacking fresh mushrooms, used reconstituted dried shiitake and their soaking liquid instead of the fresh mushrooms and vegetable stock specified.

  • Sichuan pork with peppers and peanuts

    • Breadcrumbs on January 19, 2011

      p. 95 - This is a quick dish to pull together. Pork is cubed and marinated in a mixture of egg whites, rice wine, cornstarch, minced garlic, sugar, pepper and salt is intended but I didn’t use. Mis-en-place also includes a sauce of soy, vinegar and rice wine. A little variation on Young’s typical recipe prep pattern in this one. Meat is added in addition to, but after the red onion and sliced garlic are sauteed. Then the usual pattern continues, meat sits undisturbed for 1 min. then is quickly stir-fried to sear on all sides but not cook through. In this case, chili bean sauce is added during this process. Meat is then removed from pan to make way for a quick softening of the peppers then is added back in to finish cooking along w the sauce and finally, the peanuts. Our pork was tender and flavorful but I would have liked a bit more heat so would increase the chili paste next time around. k9

    • jenmacgregor18 on May 06, 2022

      The pork is extremely tender and delicious with the garlic, onions, peppers & peanuts. I had used 12 oz of pork instead of 1 #. I would certainly do that again and wouldn't hesitate to increase the onions & peppers too. I didn't have any chili bean paste, so I subbed chili garlic sauce.

  • Minced pork in lettuce cups

    • Breadcrumbs on January 11, 2011

      p. 82 - We really liked this and would definitely make it again, even serve it to guests, but, and I must note this, in our view, it did need a flavor boost and I served the wraps with a dipping sauce that I make for gyoza that really did the trick. Though Young calls for dried shitakes, I had fresh so I used those. I have also found her recipes to contain more salt than we are accustomed to so I also omit any salt as we find the saltiness from the soy to be adequate. I also used a 50/50 blend of ground chicken and ground pork. The jalapeno didn’t bring enough heat for our tastes and, I had doubled the quantity. Once we drizzled the wraps w the dipping sauce, they were wonderful. Just enough sauce and heat. We loved them.

    • gquillen on September 19, 2018

      I made this with asian pear instead of fresh water chestnut and that tasted very good. I'd like more flavor, so definitely use hoisin or other sauce, and maybe try adding ginger and/or more garlic to the stir fry.

    • katiesue28 on January 31, 2024

      I substituted daikon for fresh water chestnuts, so maybe that made a difference. Unfortunately I did not find this recipe to be as flavorful as I hoped. Love this cookbook, but there are better lettuce wrap recipes out there.

  • Hot pepper beef

    • Breadcrumbs on January 04, 2011

      p. 85 - Looks tasty, easy and uses on-hand ingredients.

    • jenmacgregor18 on November 04, 2021

      This is very good. My only substitution was flap meat for flank steak. It's a little sweeter than other versions of pepper steak that I have tried, but it's not offputting. But next time, I may cut back just a little bit on either the ketchup or hoisin to make it a little less sweet.

    • aeader on May 01, 2020

      We liked this very much, Used an orange pepper and a small yellow onion since that was what I had on hand. It comes together very quickly, I did think it was odd that the book photo shows red peppers in the dish when the recipe called for green peppers, but it will work fine with whichever you have.

    • chawkins on November 06, 2018

      Very tasty, with very accessible ingredients, the most unusual ingredient being the hoisin sauce. I used one red bell pepper and half of an orange one and Vidalia onion instead of the red onion.

  • Hong Kong–style silky stir-fried minced beef

    • Breadcrumbs on January 04, 2011

      p. 99 - Recipe sounds good but process of hand mincing beef to 1/4 inch cubes seems a bit too laborious for me.

    • jenmacgregor18 on June 10, 2020

      I just didn't have it in me to hand mince beef. So, I subbed in ground beef. I'm sure it's not as good; but I don't think I'd make this otherwise. Other subs: no black soy on hand, so used all regular; dry white wine for Shaoxing, I doubled the batch to use 1 # of beef. With my changes, it didn't take long to prep everything and it cooked quickly. Doable on a weeknight. The aroma and flavor are both pretty amazing for the simple ingredients and the sauce is luxurious with the egg yolks. This seems like a win for us, especially as D who hates any savory dish with ginger in it, said it was good. (This is ginger free.)

  • Chinese Cuban fried rice

    • Breadcrumbs on January 30, 2011

      p. 264 - This is another one I’d eyed early on but had put off making because I couldn’t find bay shrimp. In the end, I decided proceed using baby shrimp and I’m glad I did, we really liked this fried rice. A couple of other changes worth noting: I used brown rice and, since neither of the protein dishes had any heat, I couldn’t help myself and added 3 slivered Thai bird chilis to this dish. Totally delicious. I think it was the use of dark soy that really sold us on this dish. It worked well w our proteins and, we loved the subtle heat that our Thai bird chilis added. I’ll add this to our rotation.

  • Chinese Indian chicken Manchurian

    • Breadcrumbs on January 25, 2011

      p. 142 - What this dish lacks in beauty, it more than makes up for in flavour. Looking for a quick and flavourful weeknight dish, look no further. Maximum flavours for minimum effort, this was a real winner at our house. Simple, delicious and surprisingly flavourful. The chicken was melt-in-your-mouth tender and we had the perfect amount of heat from the 2 chilis. Grace Young commented on my review of this dish in Chowhound.

    • sarahcooks on February 18, 2012

      This is a saucier dish than most of the recipes in the book. It has good flavor, but I think I should have put in more cilantro as for some reason it didn't come through as much as I expected. I used four very small thai chilies cut in half and there was just a very slight amount of heat. My 2 year old was able to eat it no problem, but my husband ate one accidentally and needed to be excused from the table ;)

    • jenmacgregor18 on December 20, 2023

      This had a lot of flavor for a simple list of ingredients. And we liked that it was saucy, more like a curry that way than a typical stir fry. Quite good.

    • Zosia on November 09, 2016

      This was very flavourful and the chicken was incredibly tender even though I used breasts. You'll want to serve this with rice to absorb all of the delicious sauce.

  • Chinese Jamaican jerk chicken fried rice

    • Breadcrumbs on January 12, 2011

      p. 262 - I prepared the dish as Young suggests and, after tasting the rice, decided to add some of the marinade I’d reserved to give the dish a little bolder flavor. This especially brought out the fresh flavor of the lime and spiced it up a bit. We really enjoyed this dish for its Caribbean-influenced flavors. I even used the allspice and pepper flakes that I picked up on my last trip to Jamaica! Since this is a super-quick and simple weeknight dish if you roast the chicken in advance, I’ll definitely be making this again.

  • Chinese Jamaican stir-fried chicken with chayote

    • Breadcrumbs on January 30, 2011

      p. 133 - This fusion dish had early appeal for me and I was delighted to find some beautiful Chayote at the market this week so this dish was a must. Definitely did not disappoint, we really liked this unique, flavourful chicken. The final dish is so flavourful the Pickapeppa adds a richness that isn’t normally achieved in such a quick cooking process. We really loved this dish. There’s none left! We'll definitely make this again.

    • ashallen on July 12, 2022

      My favorite bits were the ones that got a bit charred - their slight smokiness added an extra layer of flavor to this pleasant, relatively straightforward stir-fry. After doing some research online, I substituted sriracha sauce for Pickapeppa sauce. Since I've never had the latter, I'm not sure how much this changed the flavor. As the recipe describes, the chayote has a nice crisp-tender texture. This is not a "saucy" stir-fry - rather the sauce glazes the chicken and chayote in a very nice way.

  • Classic dry-fried pepper and salt shrimp

    • Breadcrumbs on January 19, 2011

      p. 166 - We loved this dish. This is one of my favourites to eat in Chinatown and I’ve avoided making it at home until now for fear it wouldn’t be as good. Well, if we do say so ourselves, tonight we came pretty darn close to replicating it thanks to Grace Young! Based on the simplicity of ingredients and, cooking method, the only thing I can think of that helped make this dish restaurant-quality was the technique of soaking the shrimp in salt water, twice. I’ve definitely never done this before and even considered skipping the process here but since it was two quick soaks- 30 seconds each time I figured I’d give it a shot. The result was succulent shrimp that really popped when you bit into them. Superb!! 9k

    • Rinshin on April 12, 2016

      This recipe was a total flop for me. All we can taste is salt and I did rinse out the salt well after soaking the shrimp in salt water. Although I had all the ingredients next to the wok, the speed and the heat turned the garlic, ginger and hot chile pepper into black bits before the shrimp went in. I thought I was being fast, but perhaps my heat was too high? My favorite version of this recipe has shell on and perhaps that protected the shrimp from being too salty.

    • Zosia on December 10, 2016

      This was a big hit with family. The shrimp had great texture and, thanks to Rinshin's notes (I reduced the salt by one-third), were perfectly seasoned as well.

  • Chinese American shrimp with lobster sauce

    • Breadcrumbs on January 11, 2011

      p. 179 - This was a totally new one for us. Maybe its because we’re Canadian but we’ve never heard of this dish before, there isn’t a Chinese-Canadian version! Since there wasn’t a photo in the book, I Googled the dish before preparing it just to see what I was aiming for. In the end, this wasn’t a beautiful dish but it sure was tasty. If I’d tried, I couldn’t have imagined this dish but boy did we enjoy it!! The shrimp were sweet and played beautifully with the heat of the chilies and the silkiness of the egg-infused sauce.

    • TrishaCP on February 01, 2021

      This was a little salty for us but it was still very enjoyable.

    • chawkins on July 21, 2020

      A very good version of this dish. The heat from the Thai chili sets it apart from the others.

    • bching on October 19, 2014

      Really good version of this Chinese restaurant favorite. The recipe itself is easy to follow, and I varied little from it except for omitting the clam juice. I always have shrimp stock on hand and simply used that. My family loved it and all are looking forward to seeing this dish in regular rotation.

  • Chinese Burmese chili chicken

    • Breadcrumbs on February 01, 2011

      p. 140 - Another interesting fusion dish from Ms. Young. This one has bold flavours that really pop, its one of those dishes that warms you up inside because of deep flavours and, the punch from its spice combination. If I were to make this again, the only change I’d make would be to add the chili powder earlier on in the process as l felt it was a bit too prominent being added immediately prior to serving. This was a bit bold for K. I'd make the dish again.

    • jtodes on April 22, 2015

      This was a fantastic dish. Very flavorful. I used chicken thighs.

    • Delys77 on March 22, 2023

      This was well received at dinner last night when I served to my husband and a guest. We had been away for a bit so there had been a fair bit of eating out and this hit the spot as a well balanced and simple home cooked meal with a fair bit of vegetables! My paprika wasn't marked but I suspect it was quite mild and I used Kashmiri chilli powder so as a result I would say the dish was warm rather than spicy, but that was all good for us. Lovely colours in this dish and just right amount of pungency from the fish sauce. A winner for us.

    • jenmacgregor18 on April 26, 2022

      A really good combination. Not too hot, just well seasoned. The texture of the veggies is crisp-tender and perfect, even the zucchini. I didn't have chili powder, so I just added some more paprika. I subbed a deseeded serrano for the anaheim pepper since that's what I had.

    • Zosia on August 02, 2017

      Really tasty dish with loads of flavour and just a little bit of heat. The dish was prepped and cooked in the time it took to cook a pot of rice, needed to absorb the delicious sauce. I did find it to be a little saltier than other recipes from this book which have generally been seasoned to my taste; I think the fish sauce, which I'm not very familiar with, was the culprit here (and not tasting before the final addition of salt!).

    • ashallen on October 14, 2021

      As Zosia noted, not super-spicy despite the "chili" in the title. This was a pleasant, well-balanced dish with no one single flavor dominating. Zucchini texture was great - cooked but not mushy. I used chicken thighs, substituted additional red bell pepper for green bell pepper, and used 1/8+ teaspoon cayenne pepper instead of chili powder.

  • Beef chow fun

    • Breadcrumbs on January 26, 2011

      p. 269 -I craved this dish the moment I saw the photo in the book and even made a special trip to Chinatown to get the rice noodles. I’m happy to report that it didn’t disappoint. We thoroughly enjoyed the Beef Chow Fun and I’d definitely make it again. Despite the fact that it looked potentially complex, it was surprisingly simple to make. Noodles are purchased fresh and in a block so to speak. Sheets of noodles are folded together. Young has you cut the slab cross-wise in 1/2 inch wide strips. Thanks to a tip I knew to microwave the noodles for one minute on high to soften them a little and, assist in separating them. This was a little time consuming, as there were a number of layers in my block of noodles.The resulting dish is delicious. The noodles are tender, a little glutinous, a little crispy and a lot tasty! The beef was tender and flavourful and the bean sprouts rounded out the dish with their predictable crunch and nuttiness. This was a hit for us.

  • Vinegar-glazed chicken

    • Breadcrumbs on March 16, 2016

      We absolutely loved it. I had just over 2 lbs of chicken thighs to use up so I doubled the quantity of sauce but left the final amount of vinegar the same as mr bc doesn’t share my vinegar addiction. I used approx. 1 tsp of Sichuan peppercorns and added some chopped onions and red pepper based on recommendations I read in EYB. This dish is highly addictive and we found ourselves craving more after dinner. The beautiful mahogany coloured sauce was so enticing as were the aromas that filled the kitchen as the dish simmered on the stove. I’m confident we’ll be enjoying it on a regular basis from here on out. Photo here:

    • TrishaCP on February 26, 2021

      We really liked this, although I think I would prefer to use chicken breast in this dish. I added some julienned carrots at the beginning, so I would add them again but at the end.

    • Delys77 on August 28, 2023

      We doubled this to serve 6 people with steamed rice and some stir fried haricots vert. Prepared as directed except that I thicken at the end as I always find that if the starch is in with the chicken it burns a bit when I do the initial searing. Flavours were well balanced and I especially enjoyed the generous amount of sesame oil and the hint of sichuan pepper. The end result is a lovely colour and is very well balanced with simple steamed rice and an additional vegetable. Would repeat.

    • Sharonsez on January 20, 2013

      I think mushrooms would make a nice addition. My family raved over this dish--even the pickiest eater!

    • Rutabaga on March 08, 2015

      This is a really delicious chicken stir-fry, even though I took the flavor down a few notches by leaving out the Sichuan peppercorns and red pepper flakes (I wanted it to be three-year-old friendly), and by accidentally forgetting to stir the final vinegar in at the end. Still, it was tasty, and the chicken very tender. Definitely one to make again.

    • paulabee on December 02, 2015

      Really liked this sauce, which was balanced and flavorful. In the future I'd add some vegetables for texture and variety- I think sliced onions and red pepper would be great. But I enjoyed it prepared as written.

    • cellenly on July 25, 2019

      Everyone at table said it's a definite repeater. Tripled the ginger and garlic for our family's preferences. Need to add more veggies next time or be super generous with the green onions.

    • ashallen on June 21, 2022

      Very flavorful. When I first tasted this straight from the wok, I thought it might be tangier than I prefer but then it balanced out really well when eaten with rice. I used the suggested substitution of balsamic vinegar for Chinkiang vinegar and am looking forward to trying this again and seeing how it turns out with Chinkiang vinegar. This is a "meaty" stir-fry - the scallions add flavor but not much bulk since they wilt during cooking. We had steamed broccoli on the side for a vegetable.

    • jenburkholder on October 07, 2022

      I quite liked this, though my son said it was bland (clearly he's wrong). Only sub was the dry sherry as I haven't found a Shaoxing that is gluten free. Added a thin sliced pepper to get veg into the boy. Served with gochujang-glazed zucchini which was a very nice contrast. Would repeat, and may try increased aromatics as well (my ginger was from the garden and probably on the mild side).

  • Stir-fried lettuce with garlic chili

    • Breadcrumbs on January 30, 2011

      p. 195 - We really enjoyed this. Delicious, surprisingly good, refreshing dish that we’d definitely have again. Romaine lettuce is sliced at one inch intervals. A sauce of chicken broth, soy and rice wine is mixed together. Oil is heated then minced garlic and jalapeno are added and stir-fried until fragrant. I upped the ante and used 1tbsp vs 1tsp of jalapeno. Romaine is added and stirred until slightly wilted then the sauce is stirred in. Stirring continues for about a minute longer until lettuce is tender and bright green. Super-simple dish that delivers on taste and texture. Loved it.

    • JoanN on March 18, 2016

      Super simple. Super tasty. Perfect fish accompaniment. This definitely get a "make again" bookmark.

  • Stir-fried napa cabbage with prosciutto

    • Breadcrumbs on January 12, 2011

      p. 199 - The market didn’t have Napa but I already had my Prosciutto so I picked up Savoy cabbage instead and carried on. I tasted the dish and found it to be . . . meh! I ended up drizzling in a bit of black vinegar and, voila, a much perkier dish suited to our tastes. With that modification, I’ll make this again.

  • Stir-fried baby bok choy with Sichuan pepper and salt

    • Breadcrumbs on April 19, 2014

      p. 189 - Very nice quick & easy recipe, we quite liked this dish. I omitted the carrots as time was not on my side that evening so after washing the bok choy, it was time to stir-fry! I used water vs chx stock but I think I’d use vegetable stock next time to further add to the flavours of this dish. I also added some garlic since I had some leftover after chopping some for another dish. Photos here:

    • lorloff on June 14, 2020

      This came together more swiftly than expected. The Bok Choy and the thinly sliced carrots were an great combination. I loved the technique for pan roasting the Szechuan peppers first then pulverizing them. I blitzed them in a spice mill together with the kosher salt. We felt the dish needed some chiles as well so I added about a ½ teaspoon of mexican chili seeds. At the end we finished the dish with a dash of very good soy sauce.

    • TrishaCP on November 04, 2021

      This had a nice flavor and I would definitely make it again.

    • clkandel on July 13, 2020

      Love the mouth tingle from the Szechuan pepper, but overall thought the flavor was a little bland.

    • Zosia on January 02, 2016

      We loved this easy and flavourful side dish. The cooking time was perfect for the bok choy but carrot slices thicker than about 2mm weren't quite done. I need to work on my slicing technique for more consistent results.

    • meginyeg on July 19, 2023

      This was decent. Was a quick easy side dish. Not our favourite way to make greens though.

  • Stir-fried bean sprouts with chili bean sauce

    • Breadcrumbs on January 19, 2011

      p. 200 - Startlingly simple but truly tasty, these were a hot hit! My prep was further simplified by purchasing a bag of pre-washed, julienned carrots at the market. We just loved the crunchiness of this dish. So few ingredients yet such big flavors. We especially liked the hint of nuttiness that the sesame oil brought to the party and the significant heat that the chili bean sauce imparts. I’d definitely make this again for its flavor and, ease of preparation.

  • Stir-fried clams with spicy bean sauce

    • Breadcrumbs on September 24, 2015

      p. 169 – I really enjoyed this dish though mine was a little salty. Undoubtedly my clams were a factor but next time I will use salt-free stock and omit the soy sauce since the latter could always be added later if needed. I’ll also add more Thai chili next time as I could have done with a little more heat. The dish has potential to be even better the next time around. Photo here:

  • Stir-fried garlic Shanghai bok choy

    • Breadcrumbs on March 16, 2016

      This recipe does a great job of letting the lovely flavour and texture of the Shanghai bok choy shine through. I used water instead of the chicken broth as I didn’t have any defrosted. Like others, we served this dish alongside the fabulous vinegar-glazed chicken. A perfect meal. Another recipe that’s going into the weeknight rotation. Photo here:

    • clkandel on December 26, 2021

      This dish is fast and easy. I added a little minced ginger with the garlic. Great as a side with other flavorful dishes.

    • Zosia on July 17, 2020

      Simple and, as noted in a previous review, quite plain, but it's a very good side dish for a strongly flavoured main.

    • Rutabaga on March 08, 2015

      This was nice, but a little plain-tasting. I used baby bok choy instead of Shanghai bok choy. I didn't feel enough garlic flavor was imparted by the sautéed smashed garlic cloves. Maybe mixing some minced garlic in the broth would help? My husband decided he prefers bok choy mixed with other ingredients, however, so I would probably do a stir fry with mixed vegetables next time.

  • Stir-fried hoisin pork with peppers

    • Breadcrumbs on January 30, 2011

      p. 94 - Yum, yum, yum! Prep is quick and simple, and a tasty dinner comes together in a flash. The pork was tender, juicy and flavourful. The sweetness of the peppers was balanced by the final addition of the rice vinegar which served to just brighten all the flavours and somehow, round out the dish. We really liked this dish and will definitely have it again.

    • sarahcooks on September 30, 2010

      We thought this was less flavorful than a lot of the other recipes in the book, though I did like the addition of vinegar at the end. It was quick to make.

    • wcassity on September 22, 2014

      One of our favorites in the book. The meat/sauce is very flavorful, the sweet peppers are nice, and the vinegar at the end makes it different than the other stir fries in the book. A bit like Italian sausage and peppers, as a stir fry.

    • jenmacgregor18 on February 08, 2022

      We also really enjoyed this. I do need a better hoisin sauce. However, even with that, it was easy, quick, and really tasty.

    • aeader on April 18, 2020

      We loved this and will definitely repeat. We didn't end up with a lot of sauce but the flavors were so good that it didn't matter. Husband who doesn't love Asian food had seconds. Used a pound of "pork stir fry meat" that came already cut in the meat share of our CSA. Used Mirin instead of Shaoxing as I didn't have that or dry sherry.

    • chawkins on November 12, 2018

      Quite delicious. The end result was saucier than I expected it to be, and the addition of vinegar (I used lemon juice instead) at the end was a nice touch.

    • Etherecat on October 22, 2014

      Great recipe - easy and very tasty. Added some fresh pineapple at last minute. Will make again.

    • clkandel on July 15, 2023

      Another tasty recipe in this book. Actually made this with chicken and added snow peas. Nice flavor to the sauce and really liked the extra veg.

    • jenniebakes on November 28, 2018

      This was good, but not amazing to me - I think possibly I need a better brand of hoisin sauce. My 3yo loved it so I'll definitely make it again, and see if better sauce is an improvement for me.

  • Stir-fried ginger broccoli

    • Laura on December 24, 2014

      Pg. 216. I followed the recipe exactly and we really liked it. I especially liked how simple and quick to prepare it was. I'd definitely make this again.

    • smtucker on February 14, 2012

      Wildly simple, and delicious.

    • Delys77 on October 04, 2021

      I will admit that I skipped the ginger juice and this likely had a significant impact on the end result. I will try and make it again as directed since others seemed to like it but for us it was a bit ho hum. Again not a fair criticism, more a note for my own benefit if I come back to this dish.

    • finnsmom64 on July 10, 2021

      So simple and tasty. Juicing the ginger added time but we'll worth it. New favorite way to cook broccoli.

    • clkandel on May 22, 2020

      This is the best stir fried broccoli I've made at home. Delicious!

    • Zosia on August 10, 2015

      Simple to make, the ginger gave new life to the family's favourite vegetable.

    • mharriman on March 26, 2020

      I used this recipe as the base for an entree and it was delicious. Before starting the recipe, I put my rice cooker to work and made jasmine rice and then stir fried boneless chicken breasts in sesame oil. I had cut the chicken into cubes and sprinkled them with sesame seeds. I set those aside after cooking and proceeded with the stir fried ginger broccoli recipe. We thought the fresh ginger flavor was mild but just enough to enhance the broccoli. Served in bowls with rice on bottom topped with the broccoli and chicken. Side was a lettuce and tomato salad. An easy and tasty weekday meal.

    • Rutabaga on November 15, 2014

      Largely due to time constraints, I didn't follow this recipe exactly. It is actually very quick to prepare, but requires some attention in order to maximize the flavor. Take the time to make the ginger juice (I just used the grated pulp, which can really stick to the pan) and to very thinly slice any stems. My broccoli stems, while slender, were slightly undercooked, whereas the florets were perfectly done. The recipe does specifically call for florets, so I shouldn't have been surprised that any stems would need to be very thinly sliced; Young even speaks to this in the introduction to the recipe, which I will read more carefully next time when I'm not in such a rush.

  • Stir-fried shiitake mushrooms with dried scallops

    • JoanN on July 31, 2016

      These are an umami bomb! And still, rather more subtle than I'd expected. What a marvelous dish.

    • thecharlah on March 10, 2020

      Really tasty - such a small amount of dried scallops goes a long way. I increased the cooking time to allow the mushroom liquid to evaporate before adding the sauce ingredients.

  • Stir-fried sugar snap peas with shiitake mushrooms

    • JoanN on July 04, 2013

      Such a great, easy side dish.

    • Zosia on May 08, 2015

      Flavourful and very quick, even prep time was minimal. I forgot to add the third tbsp oil with the peas but it turns out it wasn't needed for the dish to work.

    • Rutabaga on May 20, 2016

      This dish is so simple to make, and its gentle flavor pairs well with a variety of meals (not just Chinese dishes). Fresh spring sugar snaps were wonderful here - bright, crisp, and lightly seasoned so that their true flavor shines through.

  • Cashew chicken

    • JoanN on June 30, 2015

      Quick and easy, okay, but a little insipid.

    • sarahalley on July 08, 2012

      A seriously delicious dinner!

    • wcassity on September 12, 2014

      Family favorite. My kids love this. I sometimes swap in different seasonal veggies.

    • Delys77 on June 16, 2022

      We had guests and this was going to be a quick weeknight meal so I doubled and cooked the chicken in two batches. Overall the results were good. I was mindful that other reviewers had found the flavour light so went with the suggestion she gives of using dark soy instead of regular. For us the result was plenty flavourful with a strong ginger flavour, plenty of garlic, and a nice texture from the tender chicken and the crisp/tender veggies. Would make this one again as it was liked by all. I'd also note it is on the saucier side and so is lovely with rice for those who like a wet stir fry.

    • clkandel on June 07, 2022

      The flavor of the vegetables really come through in this dish. I used more veg and less chicken that the recipe amounts. I also added some sliced onion along with the other veg. Don't skip the celery - really love it's added flavor. I know this is called cashew chicken, but I think it would still be great without the cashews. This recipe comes together really quickly.

    • Rinshin on April 12, 2016

      Maybe I'm not into this style of cooking, but this was average tasting at best. Not that I was looking for sweeter version since I don't like sweet main courses, but the taste was one-dimensional and nothing stood out as delicious. I prefer saucier version.

    • Zosia on March 19, 2018

      A pleasant dish...nothing really remarkable about it except that everyone in my family enjoyed it, which automatically puts it on the "make again" list. The texture of the chicken was very nice, tender and moist, even though I used chicken breasts. The sauce was quite gingery and there wasn't much of it but it was enough to lightly coat the ingredients and moisten and flavour the rice I served with it.

    • Rutabaga on February 16, 2015

      To increase the number of portions, I doubled the recipe, although I didn't have a full two pounds of chicken. Because of time constraints, I grated the ginger rather than minced it, which I think gave the dish a much more potent ginger flavor than it would have had otherwise . My three-year-old actually loved the gingery chicken, but if you want flavor with more nuance, use about half the ginger called for if you are grating it. I made it in a 12 inch skillet since I've not yet purchased a wok, but it still stir-fried reasonably well, although I had to give it a few extra minutes to cook the chicken.

    • ashallen on October 18, 2019

      This stir-fry was fine - textures were good, but I agree with the previous reviewers who noted that its flavor is low-key. The flavors feel familiar and remind me of chicken soup (without the soup part :) ), which can be comforting or sleep-inducing depending on the mood I'm in!

    • Always4duke on October 18, 2020

      Really really good. Would add more ginger next time - might have overcooked the ginger a bit - lost its flavor

  • Five-spice chicken with sugar snaps

    • JoanN on May 19, 2012

      Very easy and full of flavor..

    • TrishaCP on May 31, 2021

      This was easy and good. A tad on the bland side, but nothing a bit of chile crisp couldn’t fix.

    • Delys77 on October 20, 2021

      We found this plenty flavourful. Very easy and tasty and quite different from many other stirfrys we make. A winner.

    • aeader on May 07, 2020

      Quick and easy. The chicken thighs cooked perfectly and were very tender. The sugar snaps were just tender but crisp. The five spice was a nice change from the usual stir fry flavors but DH didn't love it.

    • chawkins on July 01, 2021

      Quick, easy and quite tasty. Good use of the peas from the garden, I used a mix of sugar snaps and snow peas.

    • DolphinSquirrel on July 05, 2015

      Enjoyed this a lot! Good flavor but a little bland

    • stockholm28 on June 15, 2014

      Flavorful dish and very quick.

    • Rutabaga on July 12, 2016

      Everyone really enjoyed this stir fry. To maximize flavor, I started the chicken marinating in the morning. Unfortunately, I didn't have five-spice powder or ginger on hand, so had to add those ingredients shortly prior to cooking after stopping by the store. The flavor of the ginger and five-spice powder would have had more presence had I been able to add them at the start. The chicken was very tender and nicely glazed, and this dish is especially quick to prepare when you marinate the chicken in advance.

    • ashallen on July 25, 2022

      I haven't cooked a lot with five spice powder and was impressed by how harmonious its flavors were with the flavors of the chicken and peas. I used homemade five spice powder ground the same day I made the stir-fry. To me this this dish seemed "moderately"-flavored - not intense, but also not bland - but I think the fresh five spice gave it a boost. I substituted snow peas for sugar snaps and they worked great. Prep requires less chopping than some other stir-fries. Leftovers kept well to the next day.

  • Sandpot stir-fried chicken rice

    • JoanN on April 02, 2017

      Inaugural outing of my new sand pot. Best rice I ever made. Terrific dish, and a quick and easy one-pot meal.

    • ashallen on August 29, 2022

      The stir-fried chicken and mushrooms mixture was very tasty. I particularly liked how well the prosciutto went with the dried shiitakes. Timing is important in this recipe and the author provides great, detailed instructions. I think I still managed to overcook my rice a bit, though! The rice got less of a flavor boost than I'd hoped for from the chicken stock + stir-fry sauce. If I make this again, I'll either tinker with the rice (use a more flavorful stock, perhaps add some salt to the stock, and cook the rice less) or just serve the stir-fried chicken-mushroom mixture (with less mushroom water) with plain steamed rice. I used a 2 quart enameled cast iron dutch oven with the "saucepan method" instead of a sandpot.

  • Singapore-style stir-fried lobster

    • JoanN on June 13, 2020

      This recipe was just extraordinary. Used about ¾ teaspoon of chili and it was spicy, but not too. I hadn't made rice thinking the lobster itself would be enough, but the sauce was just so good, I was sorry I didn't have something to sop up the very last bit of it.

    • chawkins on June 21, 2020

      This was excellent. As JoanN said, the sauce with all the bits of shallots, garlic and ginger mixed with the lobster roes was very good. I used one chopped up dried chili and could not detect any spiciness, and thank goodness for my husband’s sake, the vinegary taste was not present either, I guessed you can called that well balanced. Chopping up a par-boiled lobster was not as bad as I had imagined, so there will be more stir-fry lobster in my future.

  • Noodle soup with stir-fried scallops and enoki mushrooms

    • Gio on December 09, 2015

      Pg. 270. As usual with GY's recipes everything came together exactly as written. I loved the scallops here, and combined with the strengthened broth, greens, and mushrooms, well - it was the most comforting of evening meals with just the right amount of heat to enhance all the ingredients. We made the full amount of the recipe for two people and there's not a drop left. Definitely worth a revisit this Winter.

  • Hakka-style stir-fried cabbage and egg

    • Gio on March 10, 2016

      Pg. 204. This gets 5 stars from us. Seriously delicious, and great as a side dish for almost anything. The other thing is it doesn't necessarily have to be Asian. I included 1/2 t hot Hungarian paprika because I was making a Barley and Mushroom Pilaf and the 2 dishes were made for each other. I love 'Sky" anyway and this recipe is another great recipe from a wonderful cookbook..

    • Wlow on November 27, 2021

      Mild and homey, goes well with other dishes

  • Chinese Trinidadian chicken with mango chutney

    • Gio on June 16, 2016

      Pg. 116. We've prepared this recipe three times now and each time we are quite pleased. Plenty of diverse flavors, a satisfying combination of savory, sweet, and spice, and ease of preparation make this a fine recipe for a week night.

    • chawkins on October 24, 2018

      Very good and quite easy, once you got the garlic and ginger minced, the cilantro chopped, the onion and chicken sliced, it came together in no time. I used Trader Joe's mango-ginger chutney and a crushed dried red chile instead of the scotch bonnet.

  • Stir-fried salmon with wine sauce

    • Gio on September 27, 2015

      Pg.162. This stir-fried salmon was one of the best plates of salmon I've ever had. I used chicken broth, sherry, and doubled the snow peas but kept all the amounts of the rest of the ingredients. I agree with everyone. Truly delicious.

    • alec_avera on August 03, 2014

      Great recipe for Asian style Salmon. I used different veggies (zucchini, broccoli, and onion) but just followed normal stir fry practice of timing adding the veggies based on density. The teriyaki type glaze was delish, especially with the egg white that caused it to fry well and make the sauce stick to it. One thing I would do different next time is use a big skillet. The additional surface area would allow all of the salmon to glaze at once (don't touch) as opposed to rotating it from the sides of my wok to the center where it can cook as it should.

    • foolcontrol on March 21, 2012

      It is some good stuff. It is a little different as far as the cooking method but the results were very good.

    • Zosia on April 23, 2015

      This is one delicious dish. Excellent instructions helped me to produce perfectly cooked salmon and vegetables even with my mediocre stir-frying skills.

    • tmitra on September 04, 2019

      I liked this technique, but the flavor was very subtle. My husband insisted that we remove the salmon skin, and to my surprise, the salmon pieces held up well in the wok.

    • ashallen on June 27, 2022

      Very pleasant stir-fry. Flavors are more nuanced vs. intense though I really liked the ginger - the shreds add a nice strong flavor and a bit of heat when you chomp down on them. I wondered if it was going to be hard to avoid overcooking the salmon (I used coho), but it cooked perfectly and didn't fall apart at all thanks to the author's great instructions. I wasn't able to get straw mushrooms at the store and substituted an additional 1/2 cup carrots - worked fine. The dish is very prettily colored with the orange carrots, pink salmon, and green snow peas.

  • Stir-fried garlic spinach

    • lorloff on May 09, 2016

      This has become our go to base recipe for spinach. It is really simple and great. I often add soy sauce and ponzu and instead of the salt and sugar

    • TrishaCP on April 10, 2021

      Easy and good.

    • dinnermints on February 16, 2017

      Good and simple. I like lorloff's idea of soy sauce and ponzu; might try that next. Definitely needed to drain it some before serving. I was tempted to decrease the amount of oil, but the mouthfeel was lovely. Might try adding some minced garlic at the end for more garlic flavor.

    • mharriman on May 03, 2022

      I agree with other reviewers who enjoyed this easy, simple dish. Made at the request of my 10 year-old grandson who liked it very much.

  • Summer pepper corn

    • lorloff on August 15, 2020

      This is a delicious preparation that i have made many times. I is particularly great when both fresh corn and poblano chiles are in season. I use these instead of the red bell peppers is works wonderfully. I usually use jalapeños but today I only had italian long green chiles and it was asking great. Don’t forget to taste the chiles so you can get the level of chiles right for you. I also made it with great success with a combination of shishitos and poblanos.

    • jenmacgregor18 on May 19, 2022

      This is very good. My only change was that I added some Maggi seasoning, based on my experience making the Streetside Corn & Chile recipe from Vietnamese Anyday. I lean towards the Streetside Corn, but both recipes are great. I think next time I would try omitting the Maggi from this recipe and make it as directed as I can't taste the ginger too much.

  • Hong Kong–style mango ginger chicken

    • mcvl on March 14, 2015

      Adapted to a roast chicken with mango, green bell pepper, and red onion as pot vegetables, added during the last half hour of roasting. Huge success.

    • sarahcooks on October 28, 2010

      This was a bit bland. Don't hold back on the mango because it's the strongest flavor in there. I think I will probably try it again but will add a bit more mango, soy sauce, and chili.

    • jayg312 on July 17, 2013

      My first try at velveting, definitely a nice technique. The dish however was just okay. Needed more heat to it, and perhaps another ingredient to provide some depth.

  • Macanese stir-fried chicken

    • sarahcooks on September 02, 2010

      This is a sweet and smokey stir fry, with a fairly soupy sauce. A lot of flavor is coming from the chorizo, so I think it could taste very different depending on the brand. We didn't like it that much, but it did have a very unique and intense flavor.

    • wcassity on September 12, 2014

      Not our favorite from this book. Unappealing color, sauce a bit too intense.

  • Spicy dry-fried beef

    • sarahcooks on October 23, 2010

      This was so good, and easy too. It was a bit scary when the meat let off a ton of juice, I was afraid it would never all evaporate, but it did and was amazingly flavorful and chewy. I undercooked the veggies a bit, but I'll definitely be making it again. It wasn't spicy at all though, maybe because I dumped a bunch of seeds out of the chilis.

    • foolcontrol on March 21, 2012

      This was some really good stuff. My picky kids chowed down on it.

    • Zosia on February 15, 2017

      The flavour of this was very good but not everyone liked the slightly chewy texture of the beef.

    • ashallen on July 07, 2019

      Excellent flavors and nice chewiness from the beef strips. I've also made this with skirt steak when flank steak wasn't available and it was even chewier and beefier - it throws off a lot more fat than flank steak, however, so I buy a few extra ounces and remove all but 1 tbsp of the rendered fat to keep the final dish from being too greasy. The dish is flavorful enough to handle additional carrot and celery - I've used up to 2.5 cups carrots + 2 cups celery. Leftovers keep well for a stir-fry - it even freezes OK!

  • Chinese Vietnamese lemongrass chicken

    • sarahcooks on March 01, 2012

      If I make this again, I'll add a big handful of chopped Vietnamese herbs for extra color and flavor.

    • jenmacgregor18 on May 19, 2022

      Really delicious. My only criticism is that it looks a bit grey. In the future, I would add some cilantro at the end, but really it's just for looks. Otherwise, it's fantastic. My biggest problem was finding good lemongrass. Our local supermarkets only carry small packages which are dried out & old. I tried it once and was sorely disappointed. I found 1 # packages of lemongrass in the freezer section of our local Asian foods market. Now I'm all set.

    • Rutabaga on February 27, 2018

      Wow! I was surprised at how good this was considering its simplicity. I probably used a little more lemongrass than called for, but otherwise made it as directed. Except for the lemongrass, these are all ingredients I usually have on hand, and it's very quick to make - definitely a recipe to return to.

    • bethanyck on February 17, 2021

      One of my favorites from the book. Replaced chicken with cubed tofu, and added step to flip and sear for an additional minute. Perfect!

  • Velvet chicken with asparagus

    • sarahcooks on April 03, 2012

      This stir fry has a delicate flavor, mostly from the garlic and ginger, so don't skimp on that. Don't cut back on the salt either, it really needs the full amount. Still, it's a fairly quick and easy recipe, and nice and healthy, and gets a little kick of heat from the white pepper.

    • Delys77 on September 14, 2022

      This went over well, although the significant amount of white pepper has an odour the little on deemed stinky, but he still ate it up. I agree that the flavours are subtle, but as she says, this is a classic velveting technique with a light sauce. The result is very lovely chicken with a minimalist sauce and lovely asparagus. The fact that there are few strong flavours allows the chicken and the asparagus to shine here. I did add a touch of cornstarch at the end as my sauce wasn't quite clinging to the ingredients.

    • mharriman on June 11, 2020

      I really enjoyed learning about the technique of velveting chicken With this recipe. My chicken pieces were juicy and looked beautiful. I originally started with a Skinnytaste recipe but consulted this one and switched when I saw that the aforementioned recipe was a modification of velveting chicken. I decided to go for the traditional method. I did use zucchini instead of asparagus — with great results. As the previous reviewer remarked, this is a mild stir fry and gets most of its flavor from the garlic and ginger. I served this over jasmine rice and it was a nice, lighter dinner meal for us.

    • PanNan on November 02, 2020

      This recipe is all about the technique. It was simply explained and easy to follow. The chicken was very tender and tasty. Even with the amount of garlic and ginger, we found the flavor a little too bland for our taste. I will use this method but add a more flavorful sauce in the future.

    • Melissa_427 on May 19, 2021

      Such a gentle meal. We enjoyed as prepared, but also topped a portion with chili oil (fly by jing) and loved the added kick.

  • Yin yang beans

    • sarahcooks on July 17, 2012

      A bit spicier than I expected from all the ginger. I prefer more traditional dry fried green bean recipes.

    • Vanessa on September 03, 2014

      This was spicy and very very good. I needed to double the amount of soy sauce and Shaoxing rice wine. I used a bit of leftover carnitas instead of the raw ground pork.

    • dinnermints on September 16, 2016

      This was good, and I'd make it again. I minced up some pancetta instead of using ground pork since that's what I had on hand, but the pork would've been better - pancetta made it a bit salty, even though I reduced the salt for that reason.

    • Zosia on May 15, 2017

      This was spicy and quite lively because of all of the ginger. I omitted the pork to make it vegetarian friendly but it was still very good.

  • Stir-fried cumin-scented beef with vegetables

    • sarahcooks on March 29, 2011

      Loved this! A little tricky what with having to deep fry the beef, but it was delicious. I especially liked the unusual and tasty addition of cauliflower and tomatoes.

    • jenmacgregor18 on February 03, 2022

      This was different and very good! I didn't want to deal with 1.5 cups of oil, so I stir-fried the meat in a few tablespoons of oil until opaque instead, then followed the instructions. My only problem was my cauliflower was not crisp-tender in the 2 minutes. I ended up having to remove the rest of the ingredients so I didn't overcook them and then cook the cauliflower for a few more minutes until it was done, then added back the rest of the veggies and meat. I would certainly make it again. Next time, I'll just cook cauliflower first then add in the aromatics & rest of the veg. ...and maybe just add a bit less salt.

  • Stir-fried garlic eggplant with pork

    • sarahcooks on October 24, 2011

      This is a very flavorful and delicious recipe.

    • chawkins on April 10, 2021

      Very flavorful dish with simple ingredients that came together quickly.

    • turnipgreens on October 02, 2020

      Delightful, flavorful recipe for end-of-season white japanese eggplant from our garden. The sauce, with Shaoxing rice wine (dry sherry) and a late addition of lots of garlic, sings. It was important that I used our japanese (or chinese) eggplant here, because the sauce is too delicate to hold its own against the bitter skin of our italian globe varieties. I had no regular soy sauce, so had to use my expensive Kishibori Shoyu. That may have added to the exquisite taste.

  • Chicken chow fun

    • krue on May 20, 2011

      thought this was pretty bland.

    • mharriman on August 04, 2023

      I made the recipe starting with step 2 and boiling the rice noodles separately. I whisked the sauce ingredients together (from step 1) but increased the oyster sauce and soy sauce to 1 tablespoon each and incorporated the sauce mixture into the other wok ingredients at the end of the cooking steps. We thought the end result was delicious. Will repeat as modified.

  • Stir-fried cauliflower with rice wine

    • lilham on November 07, 2015

      Nice side dish to serve in a Chinese meal. Very easy too.

    • jenmacgregor18 on May 19, 2022

      Not as flavorful as the other dishes in this book that I've tried. It's a simple, good side dish.

    • jenburkholder on September 24, 2021

      This was okay, but not much more than that. Just kind of tasted wine-y, not much depth of flavor.

  • Cantonese-style stir-fried pork with Chinese broccoli

    • wcassity on June 13, 2023

      Delicious! Used two boneless pork chops and all the veggies in the recipe, and Better than Bouillon.

    • Delys77 on November 25, 2021

      I cheated a bit and used western broccoli and skipped the snow peas and replaced the water chestnut with celery as we were out. Overall quite good. Nice texture on the pork, good balance of protein and vegetable and lovely sauce.

    • clkandel on May 15, 2022

      So tasty. I did make some substitutions based on what I had on hand. Chicken for pork, regular broccoli for Chinese broccoli, hoisin for oyster sauce. (I know - I hate when people sub everything and then still rate the recipe, but this still worked out great!)

    • dinnermints on April 01, 2018

      Excellent. My husband made this so not sure what changes were made (broccolini instead of chinese broccoli was one).

    • mharriman on February 27, 2020

      This was a great way to use already cooked, leftover pork from a roast. I just stir fried it about 30 seconds instead of 2 to begin with. We loved the abundance of fresh vegetables, quickly cooked. I did make some changes: I used regular broccoli rather than Chinese broccoli, and added a couple vegetables: the most economical way to buy the amount of fresh snow peas I needed was in a package with baby corn and baby zucchini. Those added a nice variety to the red bell pepper and broccoli. Two other changes: I had to use canned water chestnuts since fresh wasn’t available where I shopped. For the rice wine, I used Japanese rice wine, not Shao Hsing. I served this all in a bowl with jasmine rice on the bottom, broccoli on top of that, and the stir fry mixture at the crown. My version was more vegetable than pork. A delicious meal.

  • Hoisin explosion chicken

    • wcassity on September 12, 2014

      Great. Kids loved it.

    • Delys77 on October 12, 2021

      Very easy and quite good. My first try at the blanched velveting and it did yield moist chicken. I was out of bamboo so I used some extra green peppers. Sauce as written is quite light and could have more heat. That said, it was a nice and easy stirfry.

    • Rutabaga on April 23, 2018

      This stir-fry offers nice flavor for relatively little effort. The chicken was beautifully tender. To accommodate our family's tastes, I used red bell peppers in place of green, and left out the red pepper flakes so it wouldn't be too spicy for the kids. It was, however, still a little too gingery for the kids, so next time I will reduce the amount of ginger.

    • ashallen on October 24, 2019

      Great recipe. Super-flavorful and pretty easy, too. I used all red bell pepper and substituted julienned carrot for the bamboo shoots - worked well.

  • Stir-fried Mongolian lamb with scallions

    • wcassity on September 12, 2014

      I used flank steak but otherwise followed the recipe. Great flavor; whole family loved it.

    • breakthroughc on March 05, 2022

      This was absolutely delicious. I made with lamb and used dry sherry. Mine was saucy as my lamb was in a one pound package and made 1 2/2 times the sauce. I used kabob meat (shoulder) cut into bite size pieces. The sauce and lamb was good over rice. Easy weeknight dinner. Will make again.

  • Chicken lo mein with ginger mushrooms

    • Delys77 on November 04, 2021

      This is quite good but we added a bit of extra soy and shaoxing wine but otherwise good as written. The pepper comes out quite a bit and is a nice change from the usual. I went with 1.5 multiple of the recipe and it served 4 as a single dish main course.

  • Chinese American stir-fried cabbage with bacon

    • Delys77 on November 25, 2021

      Very easy and quite flavourful. It tasted almost germanic with the bacon and the cabbage but then the soy sauce takes it a different place.

    • jenmacgregor18 on November 04, 2021

      This was good and easy, with commonly accessible ingredients. For next time, I might cut back on the bacon a bit and add some ginger and sherry or wine.

    • Zosia on July 06, 2016

      Family loved this. Apparently it didn't taste much like cooked cabbage, a good thing according to my kids.

    • meginyeg on February 09, 2022

      This was good. The soy sauce adds a nice flavour. I used cooking liquid leftover from nanjing duck for the broth.

    • lindseyshannon34 on January 16, 2022

      Delicious and easy! It's amazing what adding a bit of soy sauce did for the recipe. I didn't have chicken broth on hand so used water. Still very good.

  • Dry-fried Sichuan beans

    • Delys77 on October 12, 2021

      Also popular here and took a bit longer. I had some left over lop Chong and wanted to use them us so I put a bit in this dish. It was a nice modification but go easy on the oil as the sausage are fattier than the ground pork. This version has more Tianjin fermented veg than my usual, and I liked that about it.

    • cellenly on March 29, 2019

      Family liked it. Used ground beef instead of pork. Doubled or tripled ginger for our family's tastes. Dry frying took longer than noted in recipe. Make sure wok is blazing hot because in the second batch, it was not as hot and the green beans didn't blister as much. Not much of a meat dish as recipe written, but can just add more protein and increase seasoning. Used not spiced preserved vegetable, and it was okay. Didn't notice a huge difference with or without the preserved vegetable. I wouldn't go out of my way to get the preserved vegetable. Next time, I would try to crisp up the preserved vegetable more.

  • Chinese Jamaican stir-fried beef and carrots

    • jenmacgregor18 on April 05, 2022

      I didn't have Calypso, so used Secret Aardvark instead. Green onions are good here. At first blush, I thought it was just okay. Maybe it would be better with Calypso. But leftovers really grew on me. I ended up liking this quite a bit.

    • love2chow on December 02, 2014

      Simple quick and delicious! Definitely worth getting the sauce mail order if you cannot find it. Very flavorful and not too spicy despite the type f chili

  • Stir-fried chicken with pineapple and peppers

    • foolcontrol on March 10, 2012

      This recipe was just awesome. It is both sweet and sour. It also supports our healthy lifestyle. Our picky kids gobbled it down. I sprinkled a little crushed red pepper on top of my serving. We ate it without rice.

    • mharriman on January 12, 2020

      Very good. I especially liked the combination of pineapple, soy sauces, and bell peppers (I used red and green) with the chicken. I didn’t cut the ingredients as small as directed. I cut each item 1 + inch rather than than 1/2 inch. The direction to drain marinade from chicken and save two - three teaspoons of it for later stir frying made no sense to me since there was just two teaspoons of liquid to begin with and that stuck to the chicken. I just added two more teaspoons of soy sauce (1 of each) and that worked well. Served with Jasmine rice and steamed broccoli sprinkled with sesame seeds. First time using this cookbook.

    • ashallen on September 07, 2022

      A very pleasant stir-fry. Unlike some other stir-fries with pineapple, this one has a relatively simple sauce that really allows the flavor of the pineapple to come through. This was an excellent way to use pineapple that was tarter than we prefer for straight eating. I had only 3/4 the chicken and twice the peppers specified and the dish was still flavorful and balanced. My chicken had the 2-3 teaspoons of excess marinade to reserve after its 15 minute rest. The added sugar really helped with browning the chicken and, as the author mentions, did not come across as excessively sweet.

  • Stir-fried eggs with tomatoes

    • chawkins on September 08, 2018

      Quick and tasty dish for the garden tomatoes. More egg forward than most other stir-fried egg and tomatoes dishes I had tried. The use of cilantro added not just another dimension to the taste but also to the visual appeal.

  • Stir-fried fuzzy melon and ginger pork

    • chawkins on September 24, 2022

      I usually braised fuzzy melons or used it in soup, so it is usually quite mushy. This is quite different if you don’t overlook it. The melon still had a bite to it, not unlike zucchini, I enjoyed it.

  • Stir-fried ginger tomato beef

    • chawkins on October 23, 2020

      This was good. Next time though, I would not add the ginger to the beef marinade, but rather saute them in oil before adding beef. I think the ginger in the marinade affected the texture of the beef.

  • Kung pao chicken

    • JKDLady on June 02, 2014

      This recipe was very good, but I thought it needed more chicken. I would keep everything else the same.

    • EmilyR on September 05, 2022

      Recipe found here :

    • stockholm28 on January 12, 2015

      Good dish, but I prefer Fuschia Dunlop's version in "Land of Plenty".

    • Zosia on August 10, 2015

      Delicious and though the ingredient list looks quite daunting, very quick to prepare once everything is measured out.

    • Rutabaga on March 06, 2016

      This is good, but I felt it could use a little more sauce, especially if you eat it atop rice, as we did. Increasing the black soy sauce, black rice vinegar, and rice wine would give it a little more "oomph"; as it was, I mostly tasted the spiciness of the peppers and Szechuan peppercorns (although the heat was only moderate, not overwhelming). I would also try letting the chicken marinate an hour or so in the garlic and ginger mix if I had the time.

    • ashallen on August 06, 2021

      Very flavorful, tender chicken, juicy red bell pepper chunks. I prefer this version of this dish to the version Grace Young published in "The Breath of a Wok" - the flavors seem deeper. To suit our spice-heat tolerance, I cut back the chilies to 2 chiles de arbol (without seeds!). The ingredient list for this recipe and Fuchsia Dunlop's Gong Bao Chicken recipe are very similar, but this recipe has a smaller quantity of aromatics relative to the chicken (and also adds red bell pepper) and chops them up more finely so the flavors blend together more. I really like the Dunlop recipe, too, but I know some don't care for the intense flavors in that recipe from the whole Sichuan peppercorns and slices of ginger and garlic - they might like the gentler flavors in this Young recipe more.

  • Chinese barbecued pork

    • sharonj on April 02, 2015

      Broiled the meat over a cast iron grill and it worked out well.

  • Spicy orange chicken

    • clkandel on April 13, 2021

      This is very tasty. Would like more orange flavor though.

  • Stir-fried vegetarian five-spice tofu

    • dinnermints on April 01, 2018

      Very good. We fried tofu separately since five-spice tofu was not to be had anywhere nearby, and used jicama instead of water chestnuts.

  • Chinese Indian vegetarian fried rice

    • Wlow on January 02, 2021

      Excellent with leftover basmati rice, fresh carrots, frozen green beans, and a little raw broccoli added in with veggies. Ketchup surprisingly good.

    • ashallen on July 28, 2022

      This wasn't intensely flavored enough for me to want to eat it as a main dish, but it was a really nice accompaniment for scrambled tomato-eggs. Agree with Wlow that the ketchup adds a very nice flavor (and an excellent, light stickiness). I cooked the rice in a rice cooker vs. stovetop and substituted an Anaheim pepper for green beans - worked well. I chickened out on dumping freshly made, hot basmati rice into the wok and instead let it sit uncovered at room temperature while I prepared the rest of the ingredients. It didn't stick during cooking so maybe I'll gather up my courage and use hot rice next time!

    • dc151 on May 03, 2021

      Quick vegetarian meal, nice and versatile.

  • Chinese Peruvian stir-fried filet mignon (Lomo saltado)

    • Zosia on May 27, 2015

      Really delicious. I had to make a few substitutions (trimmed new york strip loin and Thai bird chiles) and I cheated and used my deep fryer for the fries. Even then this was fantastic and will be made again.

    • abengal on January 09, 2022

      Made a very modified version, without the potatoes, and using 250 g minced beef, but we all liked it. You couldn’t give my version to guests but it made a very nice family dish. When I do this again, I will try increasing the tomatoes to 4 or 5 to make it one of the vegetable dishes.

  • Yangchow fried rice

    • Zosia on September 06, 2020

      The smoky ham makes this much more flavourful than one might expect from the ingredients. Family enjoyed it.

  • Stir-fried bok choy with pancetta

    • Zosia on November 25, 2015

      I never thought I would be cooking ginger with pancetta but it works, and helps to make this simple side dish very flavourful.

  • Stir-fried crystal shrimp

    • Zosia on June 09, 2015

      Interesting method of salting, partially poaching and stir-frying shrimp produces a well seasoned sweet flavour and crunchy texture. Delicious with the ginger and peas. Though very quick cooking, some advance planning is needed since the shrimp must be refrigerated for 1 hour after salting.

  • Hakka-style stir-fried shrimp and vegetables

    • mharriman on January 19, 2020

      I liked this very healthy dish that only needed a drizzle of soy sauce to add some zing. Mr. H isn’t a big fan of stir-fry, but he said he thought it was good. I used large jumbo shrimp rather than medium size, since that’s what was on hand. Served over jasmine rice with a romaine lettuce and ginger dressing salad.

  • Hong Kong–style Chinese broccoli

    • Rutabaga on April 26, 2017

      Using what I had on hand, I substituted broccolini for the Chinese broccoli and omitted the bacon. It's super quick and easy to make, and surprisingly flavorful considering the simple ingredients (and I didn't even have the help of bacon!). Plus, my husband and five-year-old ate it right up. All in all, a weeknight winner.

  • Nyonya-style Singapore noodles

    • katiesue28 on October 03, 2023

      This was SO delicious. Probably the best noodle stir-fry we've made at home. Very quick too.

  • Spicy long beans with sausage and mushrooms

    • breakthroughc on January 23, 2023

      This was so good. I didn’t use the pickled vegetable, but subbed some chili paste. I also used green beans as my trip to the Chinese grocery store did not yield long beans. Super flavorful. Next time I would probably use two Chinese sausages instead of one sausage and 2 ounces of ground pork, This was a part of a Chinese New Year dinner, but I would make it as a main course on a weeknight.

  • Stir-fried tofu with pickled ginger

    • jenburkholder on May 10, 2021

      Meh. This was fine, but won’t repeat. Quite one-note.

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Reviews about this book

  • Fine Cooking

    an epic, must-cook-from guide to an ancient Chinese way of cooking. With a gentle, authoritative voice, Young leads readers through the basics...

    Full review
  • ISBN 10 1416580735
  • ISBN 13 9781416580737
  • Linked ISBNs
  • Published May 04 2010
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster

Publishers Text

A book that celebrates wok cooking with gorgeous photographs and simple recipes from across the world.

“Stir-Frying to the Sky's Edge" is the essential cookbook for anyone who wants to stir-fry with confidence, even mastery. Grace Young has interviewed exceptional Chinese cooks from all over the world to document their stories and recipes and to reveal the many ways in which stir-frying has sustained the Chinese in cultures as far-flung as India, Trinidad, Jamaica, Cuba, Peru, France, and America. Whether you are seeking a practical and inspiring Chinese cookbook or a beautiful culinary history, look no further."--Paula Wolfert, author of Mediterranean Clay Pot Cooking

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