Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
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Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious.
The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals.
In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.
high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 2 tablespoons oil, add the onions and carrots, then, using a metal spatula, stir-fry 30 seconds or until the onions begin to wilt. Add the rice and stir-fry 2 minutes, breaking up the rice with the spatula until it is heated through. Swirl in the soy sauce mixture and stir-fry 1 minute or until all the rice grains are evenly colored with the soy sauce. Stir in the remaining ½ cup scallions, ¼
scoured and rinsed; next, it must be heated to season it. To scrub off the factory coating, I recommend a stainless-steel scouring pad, soapy hot water, and ample elbow grease. It is not likely that you will see the coating’s residue unless, after scrubbing, you fill the wok with water and scrutinize the surface: there will be tiny particles floating in the water. Scour the inside of the wok several times and also scour the outside at least once with the sudsy hot water. (Note that this is the
and will cause spattering when added to hot oil. Pickled ginger can be found in jars or plastic containers in the refrigerator section of most Asian markets. I prefer “natural” ginger, which has the least amount of preservatives. Garlic Essentials Buy Fresh When selecting garlic, look for heads with skin that is wrapped tightly and that has a sheen. Do not purchase garlic that has germinating green shoots, an indication that the head is old. Once the garlic germinates, it loses its sweetness
the Chinese philosophy as “a marriage of flavors.” “Let the meats and vegetables be combined and ‘married,’ instead of meeting each other for the first time when served on the table in their respective confirmed bachelorhood and unspoiled virginity, and you will find that each has a fuller personality than you ever dreamed of.” My friend Peipei, who came to New York from Shanghai twenty years ago, taught me her native recipe for stir-frying eggplant (page 228). She begins with a small piece of
cuisine in our little town.” In 2008, I finally tasted chop suey. The occasion was a lecture on chop suey sponsored by the Culinary Historians of New York, and I was one of the few Chinese attendees. The event was held at Double Harmony Restaurant in New York’s Chinatown. Dinner was included in the $45 ticket price. I arrived a little late and there were guests at several tables already noisily eating. I scanned the buffet: it included two kinds of chop suey, roast pork fried rice, shrimp egg