Our Readers Share Their Favorite Recipes from Grace Young’s “Stir-Frying to the Sky’s Edge”

Last month for Kitchn’s cookbook club we explored Grace Young’s Stir-Frying to the Sky’s Edge — and I have to say it felt extra special. So many people in our Facebook group were new to stir-frying, but they jumped right in. People loved this book! Grace also shared a couple new recipes that aren’t in her book (I still need to make this creamy hot pepper shrimp) and taught us all a bunch about buying and taking care of woks.

To wrap up the month, I wanted to highlight some of the recipes that were most popular in our Facebook group and on Instagram this month. This is, of course, just a subjective list and there were so many other recipes that people made and enjoyed! But if you got into the book late and want to know what to cook next, here’s where to start.

Buy the book: Stir-Frying to the Sky’s Edge, $24

This was the first recipe I made from Stir-Frying to the Sky’s Edge and it was my favorite thing I made for cookbook club this month (although based on the rest of this list, I still have a lot of cooking to do). It’s deeply flavorful with the pork and garlic, and the eggplant soaks up all the different flavors.

This was probably the most popular recipe from the cookbook in August. “Better than any Beef and Broccoli I have ever eaten in a Chinese restaurant! Fabulous recipe!,” Linda said in our Facebook group.

“The chicken was a revelation to me,” Matthew said in our Facebook group. “I would 100% make this again! I’m still thinking about it 12 hours later and can’t wait to make it again.”

A lot of people put their own flair on this recipe and it still turned out amazing. “It’s Meatless Monday, so I made…Cashew Tofu! Used the Cashew Chicken recipe. Had a zucchini that was on its way out, so added that instead of the snap peas. Delicious!” said Jill.

This was a popular side dish this month. “I made wok-seared vegetables as side dish to go with some grilled chicken. Fun and fast to make as long as you prep, baby!” exclaimed Echo.

A few people swore off getting this at a restaurant again because making it at home was so good. “Made the Kung Pao Chicken from Stir-Frying to the Sky’s Edge. It is my favorite Chinese food takeout order and I will never get takeout again. It was SO easy and SO delicious,” said Michelle.

Get the recipe: Grace Young’s Kung Pao Chicken

This recipe seemed to be a favorite among families. “My 4th time using my new wok and the first time following the directions correctly (lol). This was delicious, the heat level was perfect for me, my 15 year old daughter enjoyed it as well,” explained Amy.

“Absolutely out-of-this-world delicious! Will certainly make it again (and again)!” Jill said on Facebook.

“Made my first recipe last night! I had zucchini to use from the garden so I chose Chinese Burmese Chicken (p140). It turned out great. I always want to add more veggies to stir fry but I followed the recipe and I’m glad I did. Veggies were crisp and the chicken was super flavorful. Would recommend.” Leah said on Facebook.

This recipe was a perfect dish for August because it was chock-full of vegetables. A lot of people ended up making this in addition to something else from the book. “Tonight’s dishes: Summer Pepper Corn and Stir-Fried Chicken with Black Bean Sauce. Both fantastic, though I did add a bit more salt to the corn,” said Leslie.

What was your favorite recipe from Stir-Frying to the Sky’s Edge? Let us know in the comments!