We are a family of four: parents Bill & Judy, and daughters Sarah & Kaitlin. The Woks of Life is our way of sharing our recipes & travels with each other and documenting our family's story through food.
We started food blogging in 2013, and since then, we've helped generations young and old reclaim Chinese home cooking! Our blog has become a robust online community and is recognized as the online authority on Chinese cooking in English. You can find our 1,200+ recipes, ingredients glossaries, and how-to guides on wok cooking at thewoksoflife.com.
We also wrote a New York Times bestselling, James Beard Award nominated cookbook! We share 100+ of our favorite home-cooked and restaurant-style Chinese recipes in ”a very special book” (J. Kenji López-Alt, author of The Food Lab and The Wok).
“The Woks of Life did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.”-KEVIN KWAN, author of Crazy Rich Asians
😋You’re a dangerous man Bill, you make me want to lick that piping hot wok! I will attempt this myself reducing the sodium to aid my hypertension, Thanks.😋
good stuff, the key to not sticking is to add enough oil, heat the wok hot enough and then turn to medium heat. Too hot a flame and the noodles start sticking to the bottom because the noodles don't have any more moisture. The water added at the end deglazes the pan from any bottom sticky stuff that can be scraped off easily. I prefer tossed noodles without any standing sauce too and the key is to add just enough sauce mixture to coat the noodles and other ingredients but since it's hard to estimate it right, I usually ere on the wetter side and when there's a puddle, I turn the heat on high and keep tossing for just awhile to evaporate the puddle quickly without overcooking the ingredients. Thanks for sharing these tips.
Does the fat come out chewy? I just tried char siu with your marinade recipe but tried another cooking method of 275 degrees Fahrenheit for an hour and a half and the fat was inedible. Does your method of higher heat render the fat better?
I do use the stems for Asian stuff like this sometimes, but usually i make em into creamy broccoli pasta. So much better than just briccoli florets in pasta with oil and water. Thats good but this is incredible. Peel, cut into chunks, simmer or steam till soft, and blend to a puree. Then turn that into a pasta sauce by adding it to sauteed garlic and black and red pepper. Salt to taste, add noodles and pasta water, and incorporate grated parm/romano cheese off heat or on low heat so it doesnt get stringy. Maybe top with roasted florets. Maybe add meat. Sometimes save the broccoli crumbs from cutting florets and sautee them with breadcrumbs. Broccoli breadcrumbs make another incredible topping or crunchy thing to bread or put in a batter for something fried. Do any asian cuisines ever do anything similar with veggies? Mash or puree to make a sauce?
just made this, i loved it. i used chili flake because thats all i had but still, turned out amazing. Thank you so much for sharing your recipe, and your time with us!
Do you think broccoli julienne would be good in moo goo gai pan? What about in egg foo young? I have a hard time finding bean sprouts in my local grocery.
i slice the tiny brown part off the bottom like a carrot top, then peel the stem and include it in whatever I'm cooking. the skin is thick and tough but peels off easily and the center is tender and delicious.
I was able to follow this recipe with ease. My egg foo young was great. My sauce was a little salty. I will make adjustments next time and use low sodium chicken broth.
Just tried the recipe and it was pretty good. The breasts are extremely flavourful, tender and juicy. The skin is caramelised nicely, too flavourful as well, but the fat didn’t render all the way through. the thighs were meh, The flavour didn’t get there so it was a bit disappointing I expected a treat but it was less flavourful than the breast. Would highly recommend trying it out! 9/10
We LOVE duck. I'm a Pitmaster (I'm from Texas ;-) & I have BBQed it as well as roasted it; but my husband is still more a fan of crispy skin on a bird. Still, this looks amazing & I heard a crunch when you were digging in at the end! lol. After all of this, could I just possibly toss his piece of duck in the oven on broil for a couple of minutes & maintain the overall deliciousness or will that ruin all of the hard work? It looks drool-worthy juicy!
If you are worried about wasting food you can always use the scraps for a compost pile. The garden will love it next year. So you literally don't have to throw away any food.
