Focus in on the delights of the kitchen and the table with ...

As a longtime fan of author and teacher Grace Young’s extraordinary cookbooks , I was delighted when my friend and fellow-blogger Matt Lardie decided to create #WokWednesdays (Click this link for the scoop, and sign up if you’d like to join us!) , a cook-along project whereby fellow fans of Grace’s lastest book could gather in a virtual kitchen to cook our way through Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories.


First recipe is a simple, vivid-green dish, Stir-Fried Garlic Spinach, a lovely example of the genre called ‘clear stir-fry’/ching chau. No cornstarch, no mixing up of seasoning sauces, no meat, no hoopla: just the essence of one good green vegetable, brought from raw to wonderfully minimally cooked in a miniscule amount of time. Lots of spinach (a true wokful) cooks on down in a New York minute, into a pleasing, satisfying small mountain of good food, perfect accompaniment for boiled shrimp, grilled chicken, an omelet, or a pleasing soup, and for traditional meals, a generous serving of rice.

Fresh raw spinach, filling up my gigantic stainless steel bowl

Simplest seasonings at the ready….

My wok was filled to the brim with spinach leaves.

 To see posts by my fellow #WokWednesday bloggers and cooks,

click HERE.

For this keeper-recipe, check out our hero-host, Matt Lardie’s, excellent Green Eats Blog, where he includes that very recipe.

Never too late to cook this great dish. Make it part of your basic weeknight supper rotation. Keep it in mind for parties as well, as it quickly wins friends and disappears. (I’m posting in a poky manner this time, as anyone who has looked at the calendar since Wednesday will duly note. But there’s a Better Late Than Never clause here, so I feel relieved and welcome. You should, too.

A List of #WokWednesdays Blogposts for Stir-Fried Garlic Spinach

Whom did I forget?

Tell me in my comments section and I’ll update this list:

Hope to meet up with all these bloggers and many more of you

for next week’s

WokWednesday challenge!

About the Author
Nancie McDermott is a food writer and cooking teacher, and the author of ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context, and her beloved subjects are two seemingly different places with much in common: the cuisines of Asia and of the American South. Nancie gained her Southern kitchen wisdom as a Piedmont North Carolina native,and her Asian culinary research commenced soon after college, when she was sent to northeastern Thailand as a Peace Corps volunteer.
  1. Lorraine Sules Reply

    Beautiful words! I enjoyed reading your blog and will be coming back for more!
    What a great idea to list all the other bloggers participating in Wok Wednesdays! Thank you!

    • Nancie McDermott Reply

      Thank you, Lorraine. So kind, and I am honored that you stopped by. I was slow to the party this time, but from now on, I will be ready on Wednesday. I do love gathering all the addresses so people can tool around and see who did what how. Isn’t technology wonderful? This old-school thing of cooking and sharing recipes and communing over food, with the limits of time and space dissolved into the ether, so to speak. Looking forward to our next WW challenge.

  2. chriseathealthy Reply

    I love this simple yet delicious dish!

    • Nancie McDermott Reply

      Me, too, Chris. Isn’t it wildly wonderful that so few ingredients, so minimally ‘processed/acted upon’, create such goodness? Color, texture, flavor, all dynamite. And that it is what we need to be eating for health? Seems too good to be true, given my long-time misconception that ‘good-for-us’ means ‘not very good-tasting’. Silly me! Thanks for stopping by, and happy cooking.

  3. Erin E Reply

    Your spinach looks great! I am really excited about this group too, glad to be wokking with you!

    • Nancie McDermott Reply

      You, too, Erin! Love the 21st century and all the possibilities it brings. Ready, set, WOK!

  4. Grace Young Reply

    Nancie you are just too dear! It’s the ultimate compliment to have you, the author of some of the all-time best Asian cookbooks stir-frying with Wok Wednesdays! Thank you for the support and spreading stir-fry love. Wok Wednesdays wouldn’t have happened without YOU!

    • Nancie McDermott Reply

      AAAAaaaaaawwwwwwwww (blushing) >grinnning< why thank you, Grace! I love it. We are going to have a big time with this.

  5. Sally Reply

    I love this! I am really weak in the stir-fry, Asian cooking department. I am adding Grace’s book to my next book order. And along with yours, will attempt to incorporate more wok cooking into my repertoire. Need more inspiration, anyway. Thanks, Nancie

    • Sally Reply

      What I meant is, thanks for the inspiration, I needed it!

    • Nancie McDermott Reply

      Can’t wait to see what you do in this department. Wish we were neighbors so we could cook together. But long distance via the interwebs is good!

  6. Grace Young Reply

    I love your gawjus smile as we say here in New Yawk—so keep on blushing and grinning! Ready, set, WOK is the motto! Thanks again for all the support! xoxo

Leave a Reply