Napa Cabbage with Dried Shrimp -All Under Heaven cookbook

A recent acquisition from a drawing with Wok Wednesdays – All Under Heaven: Recipes from the 35 Cuisines of China    by Carolyn Phillips. This cookbook contains recipes from the 35 cuisines of China. My goal is to try several of the recipes from each of the regions.

My first attempt was Napa Cabbage with Dried Shrimp from the North and Manchurian Northeast region. Ingredients included:  Dried Shrimp, Napa Cabbage, Green onions, Soy sauce, Rice Vinegar, Minced ginger.  I could not find dried shrimp so I used fresh.  I also added white pepper.  While the dried shrimp may give it a different flavor, I thought the fresh shrimp was good too.

A quick and easy, weeknight meal.









Pork Kabobs with eggplant, zucchini and red peppers

Dinner included a combination of Mediterranean spices and Asian stir-fry.

Using a recipe from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day I combined one pound pork loin, cut into chunks, 3 tablespoons extra-virgin olive oil, mint leaves, rosemary, 1 garlic clove, lemon zest and juice, salt and pepper. Marinade for at least 30 minutes in the refrigerator.  (I marinated the pork for a hour and the flavor was ok.  Longer would have allowed the flavors to come through more).  Heat the grill to medium high heat and thread pork chunks onto skewers.  Place on grill and cook until done and browned on all sides.

The stir fry is from The Thankful Heart blog. The combination of water, soy sauce,brown sugar, cornstarch, grated ginger, garlic clove is a very delicious stir fry sauce. It is a sauce that can be used for many different vegetables.

Prepare your ingredients ahead for easy cooking.  I used zucchini, yellow squash, red onion, eggplant, red pepper, minced garlic. You can stir-fry in a skillet but I find it much easier to stir fry using a wok. There are many things you can make in a wok (more on that later) making it a worthwhile investment. Heat the wok and sprinkle a couple of water drops in the heated pan.  When the water sizzles within one to two seconds upon hitting the wok you are ready to cook.  Add the oil and garlic and stir fry for a few seconds.  Add the harder veggies first (zucchini, squash, red onion) and stir fry for one minute,  add each of the other veggies and stir fry for 30 seconds.  Add the sauce by pouring it along the sides of the pan.  Mix together and cook for a few seconds until the sauce thickens,  about 30 seconds.

Stir Frying to the Sky’s Edge by Grace Young

I don’t buy many cookbooks opting to copy recipes from ones borrowed from the library.  I made an exception with Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young.  I have been watching Grace Young on online classes through Craftsy and other sites.  She is a patient and detailed instructor who explains the wrong way and the proper way to stir fry.  Her book is filled with the same approach.  Stories are scattered throughout along with delicious stir frys. The ingredients in the recipes are easy to find in grocery stores and she will tell you what can be substituted if you don’t have an ingredient.

In addition,  Wok Wednesdays has been featuring her book for the past two years.  They are continuing with her other book Breath of the Wok.

I came late into the game for Sky.  I now have my own copy and am enjoying trying the recipes.  It is a great place to start learning to stir fry.


Wok Wednesdays – Cousin Doreen’s Braised Spareribs and Asparagus










One of Wok Wednesdays’ April recipes from The Breath of a Wok Cousin Doreen’s Braised Spareribs and Asparagus.  The recipe is easy to make and includes spareribs, fermented black beans, garlic, soy sauce and asparagus.