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

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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

  • 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.

  • Cantonese-style stir-fried pork with Chinese broccoli

    • dinnermints on April 01, 2018

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

  • Cashew chicken

    • 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.

    • 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.

  • Chicken chow fun

    • krue on May 20, 2011

      thought this was pretty bland.

  • 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.

    • 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 American stir-fried cabbage with bacon

    • Zosia on July 06, 2016

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

  • Chinese barbecued pork

    • sharonj on April 02, 2015

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

  • Chinese Burmese chili chicken

    • 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!).

    • 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.

  • 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 ;)

    • 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 beef and carrots

    • 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

  • 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.

  • 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.

  • 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.

  • 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.

    • 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.

  • Classic dry-fried pepper and salt shrimp

    • 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.

    • 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

  • Five-spice chicken with sugar snaps

    • JoanN on May 19, 2012

      Very easy and full of flavor..

    • 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.

  • 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..

  • Hoisin explosion chicken

    • wcassity on September 12, 2014

      Great. Kids loved it.

    • 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.

  • 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.

  • Hong Kong–style mango ginger chicken

    • 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.

    • 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.

    • 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.

  • 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.

  • Hot pepper beef

    • Breadcrumbs on January 04, 2011

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

    • 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.

  • Kung pao chicken

    • 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.

    • stockholm28 on January 12, 2015

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

    • JKDLady on June 02, 2014

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

    • Zosia on August 10, 2015

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

  • Macanese stir-fried chicken

    • wcassity on September 12, 2014

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

    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

  • 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.

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

    • 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.

    • 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: http://chowhound.chow.com/topics/756704#8888002

  • 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 beef and broccoli

    • Breadcrumbs on January 04, 2011

      p. 89 - looks dee-lish!

    • 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.

    • wcassity on March 30, 2013

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

    • foolcontrol on March 21, 2012

      This is really, really good. I love it.

    • 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.

    • Zosia on August 22, 2017

      Everyone really enjoyed this dish though I found it to be a little too salty, not surprising with all of the high sodium ingredients. 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.

  • 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 cauliflower with rice wine

    • lilham on November 07, 2015

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

  • 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.

  • 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.

  • 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: http://www.chowhound.com/post/january-2011-cookbook-month-stir-frying-skys-edge-756704?commentId=9730920#9730920

  • 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.

  • 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.

  • 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 garlic eggplant with pork

    • sarahcooks on October 24, 2011

      This is a very flavorful and delicious recipe.

  • 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: http://www.chowhound.com/post/january-2011-cookbook-month-stir-frying-skys-edge-756704?commentId=9825079

    • 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 garlic spinach

    • 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.

    • 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

  • Stir-fried ginger broccoli

    • smtucker on February 14, 2012

      Wildly simple, and delicious.

    • 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.

    • Zosia on August 10, 2015

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

    • 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 hoisin pork with peppers

    • 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.

    • 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.

    • 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.

    • 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.

    • Etherecat on October 22, 2014

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

  • 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 Mongolian lamb with scallions

    • wcassity on September 12, 2014

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

  • 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 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.

    • 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.

    • 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.

    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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: http://www.chowhound.com/post/january-2011-cookbook-month-stir-frying-skys-edge-756704?commentId=9825078

    • 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.

  • Yin yang beans

    • 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.

    • 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.

    • 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.

    • sarahcooks on July 17, 2012

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

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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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