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Cooking with a Wok

By Grace Young, "Speed Wok," September/October 2011

Why Grace Young thinks a wok cooks the ultimate stir-fry.

As a Chinese American, the looming extinction of the carbon-steel wok makes me sad. I’ve been called the wok evangelist, the stir-fry guru and the wok doctor. When I travel, I carry my wok onto flights, subjecting me to enhanced scrutiny from Homeland Security. But when I lecture and teach, my wok is at my side—or on the flame and I can be sure that every time I stir-fry in my wok, I’m going to get that magical aroma and sear that would make my dad proud.

Grace Young is a three-time IACP award-winning writer, including the Jane Grigson Award for distinguished scholarship. Her most recent cookbook, Stir-Frying to the Sky’s Edge (Simon & Schuster, 2010), won a 2011 James Beard Award and was a finalist for the IACP International Cookbook Award. She lives in New York City.

Photo credit: Joshua Paul

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