The Stir-Fry Guru shares the best woks for your cooking space
This quick-cooking recipe from cookbook author Grace Young showcases the technique for a "simple" stir-fry, where ingredients are continually added to the wok, layering flavor as each cooks perfectly. "Once you understand the basics of stir-frying, you don't have to limit yourself," Young says. Here, tender asparagus joins carrots and chicken in a speedy stir-fry seasoned with white wine instead of rice wine, and cream enriches the sauce.
Instead of leaning on a sauce, “dry” stir-fries like this recipe use a small amount of liquid (in this case, fish sauce), relying on heat and movement in the wok to intensify each ingredient’s flavors. To ensure that the beans blister, dry them thoroughly with a kitchen towel before cooking. Pickled sushi ginger adds mild, well-balanced sweetness and a hint of spice.
This recipe from cookbook author Grace Young is a delicious example of a “clear” stir-fry that uses very few ingredients, focusing on a pure translation of simple flavors. Sweet, tender snow pea shoots shine through mellow garlic, while white pepper perfumes the dish with its mild heat and fragrant floral notes. If using a skillet, cook the pea shoots in two batches to avoid crowding the pan.
At this moment, Chinatown is on life support and needs more than our showing up for an occasional meal or visit to shop. Here are plenty of ways to do just that.
Grace Young's version of the Cantonese dish baahk chit gai (a whole poached chicken chopped into bite-size pieces with the bone, served with ginger-scallion dipping sauce) has the same elements, but she tosses boneless chicken thighs with the sauce, then combines them with noodles and fresh cilantro. Quick Chicken Recipes