Articles by Grace Young

About Grace Young

Grace Young is an award-winning food writer and the author of Stir-Frying to the Sky’s Edge, The Wisdom of the Chinese Kitchen and The Breath of a Wok. Her work has appeared in Gourmet, Metropolitan Home, Copia, Gastronomica, and Eating Well magazine. You can find her online at http://www.graceyoung.com.

Long bean stir-fry (chow dul gock soong)

Mama and all her siblings attended boarding school in China. Returning home for [...]

Stir-fried long beans with red bell peppers (chow dul gock hoong ziu)

For the Cantonese, Chinese long beans are the only vegetable a woman is [...]

Braised taro and Chinese bacon (lop yok mun woo tul)

Taro root has the same starchy quality as a potato, but the flavor is more [...]

Stir-fried Chinese broccoli and bacon (lop yok chow gai lan)

Chinese broccoli is especially good stir-fried with mellow-flavored Chinese [...]

Stir-fried Chinese broccoli (chow gai lan)

Chinese broccoli (gai lan) looks like a cross between basic supermarket [...]

Stir-fried five spice tofu and vegetables (nmm heung dul foo chow saw choy)

Stir-fries can be time consuming — finely shredding vegetables, soaking [...]

Stir-fried egg and Chinese chives (gul choy chow dan)

There are three different kinds of Chinese chives; Chinese chives, yellow [...]

Lotus root stir-fry (leen gnul siu chow)

In Buddhist culture, the lotus is a sacred symbol of purity. The root, which [...]

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