Episode 37: Ching-He Huang + The Art of Stir-Frying

Photo credit: Tamin Jones (from Stir Crazy by Ching-He Huang)

Cooking Channel personality and cookbook author, Ching-He Huang, talked to us about her new book, Stir Crazy: 100 Deliciously Healthy Stir-Fry Recipes. Learn how this cooking method became popularized in China, as well as Ching’s expert advice on what makes a good stir-fry.

We start the episode with a confession: neither of us actually own a wok! Thankfully, Ching called in to this episode from the UK to help inspire us to improve our stir-frying technique. She's an Emmy-nominated TV chef and the author of 8 cookbooks. You may recognize her from the Cooking Channel’s “Ching’s Amazing Asia”, “Easy Chinese”, “Restaurant Redemption”, and “Eat the Nation”.

After Iris gives us a brief historical introduction to this Chinese cooking technique, Ching tells us about her international upbringing, and how she had to start cooking at a young age because her mother was always traveling for work and her father was a terrible cook! She also talks about how she shunned her Chinese culture when she was younger, but as she grew up, it was through cooking that she discovered and learned to appreciate her culture.

14.03 "Every time I cook, I'm reminded by what my grandmother said [...] she said 'look, if you don't know how to cook, how can you be a decent human being?'"

We then discuss her new book Stir Crazy. Ching tells us why she decided to write this book, focus on stir-frying, and why she wanted to go back to basics. She also tells us her definition of what constitutes as a good stir-fry, and why the round-bottomed wok is still king. Make sure to listen to this section for the pro-tips!

Ching has very generously shared one of the recipes from Stir Crazy with Feast Meets West listeners so come back to www.feastmeetswest.com later in the week to check it out!

Wok-Fried Spicy Scallion Salsa Verde with Kale and Egg Noodles

Quick-fire Q&A: Carson Yiu of Outer Borough