Since 2012 I have led an online group of stir-fry enthusiasts called Wok Wednesdays. We started out cooking our way through author, wok historian, and stir-fry expert Grace Young's seminal cookbook "Stir-Frying to the Sky's Edge." This fall we finished the last recipe and rather than call it a wrap we decided to move on to another of Grace's books, "The Breath of a Wok."
One of this month's recipes was Uncle Sherman's Home-Style Chicken and Vegetables, and as I'd been gone most of September I was eager to fire up my wok and get back in the stir-fry swing of things. Bonus - one of our friends had just bought this beauty:
A date was set, supplies were bought, and we prepared for a backyard stir-fry adventure! Well, to be quite honest we went for the "fry" part first and made crab rangoon and fried Thai-style chicken wings as appetizers.
But we go to the stir-fry, and using the propane burner really bumped the wok hay up a notch! This was seriously the most fun I've ever had stir-frying; I was really able to get a sense of how amazing a wok can be when used with the proper heat.
The stir-fry itself was delicious, with beautifully tender chicken (I used thigh meat instead of the breast the recipe called for) and delicious, still-firm vegetables. No soggy wet mess here! [Confession: we were so excited to try the stir-fry that we all forgot take a picture of the finished dish!]
Wok Wednesdays has truly been a wonderful journey of learning for me. When I met Grace back in 2012 I had no idea that I would go on to create this group with her blessing, to work with her all these years, and to build a movement that has inspired thousands of people to take up stir-frying. I began as a newbie and now find myself asked to give stir-fry demos, I travel with my wok, and I often find myself wondering how I can turn a regular recipe into a stir-fry instead. A whole new world of flavors, techniques, and culture has opened up for me.