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Grace Young

  • Recipe

    Yangchow Fried Rice

    Yangchow fried rice is one of the classic dishes served at a Chinese banquet, customarily toward the end of the meal. The dish originated in eastern China, in Yangchow, but…

  • Recipe

    Stir-Fried Chili Scallops with Baby Bok Choy

    This is a simple, elegant stir-fry, perfect for entertaining. Scallops have a delicate flavor that is complemented by strong seasonings; in this recipe chili bean sauce, ginger, and garlic bring…

  • Recipe

    Classic Dry-Fried Pepper and Salt Shrimp

    There are many versions of this beloved dry stir-fry. The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and…

  • How-To

    Four Ways to Cook in Your Wok

    A wok is good for so much more than stir-frying. Learn how to use this versatile pan to smoke, steam, and deep-fry, too.

  • Recipe

    Stir-Fried Chili Beef with Bell Peppers and Snow Peas

    This spicy dish gets its deep, nuanced flavor from Asian hot bean sauce, which contains soybeans in addition to chiles. It’s a rich, complex flavor worth seeking out, but if…

  • Recipe

    Summer Vegetable Tempura

    Tempura is a Japanese specialty of deep-fried, delicately battered pieces of fish or vegetables. Here, it’s made with seasonal produce and paired with a habit-forming gingery dipping sauce. If you…

  • Recipe

    Tea-Smoked Shrimp Salad with Mango

    Smoking food in a wok over a bed of tea leaves, rice, and sugar is a classic Chinese technique, but the flavors of this salad are decidedly western and very…

  • Recipe

    Steamed Salmon with Leeks, Shiitake, and Soy

    Steaming salmon with aromatic leeks, mushrooms, and garlic brings out the natural sweetness of the fish while keeping it moist and flavorful. Pouring hot sesame and peanut oils over the…