Grace Young
Craftsy Instructor

New York, NY

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Grace Young began her culinary career at the age of 15 with an internship program in the Dole Test Kitchen. She has been called the "poet laureate of the wok" by the food historian Betty Fussell. Grace has devoted her career to demystifying the art of stir-frying and celebrating the traditions of wok cookery. When she lectures, she travels with her carbon-steel wok packed in her carry-on luggage, braving airport security in order that students ... Read Full Bio »

Grace's Craftsy Classes

The Art of Stir-Frying

Sizzle your way to stir-fry success with expert guidance from James Beard award-winner Grace Young. Discover essential, affordable stir-fry equipment and learn to season your wok for a natural non-stick surface. Uncover preheating and prep techniques that will increase your efficiency and organization in the kitchen and get started with a delicious vegetable stir-fry that showcases fresh ingredients at their finest. Master fried rice as Grace reveals the secrets behind this flavorful favorite and stir-fry kung pao chicken with a decadent, easy-to-make marinade. Plus, find out how to achieve the perfect sear on flank steak as you make a delectable beef and vegetable stir-fry. Harness high heat and time-honored techniques and make mealtime healthier and more satisfying than ever!

$19.99 $44.99

What's New

May 13, 2014
If you were wondering whether you should buy an electric wok or a traditional wok check out Bill Daley's piece in today's Chicago Tribune, "The Daley Question:" Which Wok Stovetop or Electric?
Apr 30, 2014
For those of you who want to continue stir-frying there's an online cooking group, Wok Wednesdays, that's stir-frying their way through my cookbook, "Stir-Frying to the Sky's Edge." We are about to reach our 2nd anniversary May 16th. It's a fun, low-keyed way to stir-fry and I try and check in as much as possible. The majority of discussion occurs on the WokWednesdays FB page. Check out the nice shout out Wok Wednesdays received in the Chicago Tribune last month.
Apr 29, 2014
Before the month ends try and grab a copy of SAVEUR magazine's special seafood issue on newsstands. I'm delighted my recipe from my memoir cookbook, "The Wisdom of the Chinese Kitchen" was chosen to represent the classic Cantonese-style steamed sea bass. It's a fabulous issue with wonderful pieces from Sofia Perez, Jane and Michael Stern, Mary Sue Milliken, Rick Moonen and more... And I want you to see, the versatility of the wok goes way beyond stir-frying. You can steam, poach, boil, deep-fry, pan-fry, braise, and smoke with the wok. One tiny note, the recipe was adapted by the Saveur Test Kitchen and calls for 1/4 cup of canola oil. My parent's recipe as it appears in Wisdom calls for 2 tablespoons of vegetable (or peanut) oil and I prefer the lesser amount.

Grace's Projects

Kung Pao Chicken
Classic Stir-Fried Mixed Vegetables
Stir-Fried Snow Pea Shoots
View all Projects (6) »