Gung Hay Fat Choy
Every year to celebrate Chinese New Year, I get the itch to make my own Chinese food rather than order take-out. Not to toot my own horn, but I think I’m a pretty good cook. I can make just about anything that I come across with reasonable success. There are a couple of exceptions, and stir-frying is one.

Nothing is better than really fresh, really tasty Chinese food. But alas, it is not destined to come from my kitchen. I’m not sure what’s the problem. Any stir-frying I do is edible, but not great. I can roast the ducks, cook the soups, and even assemble and steam the dumplings, but I am sub-par at the stir-fry. My grandmother was amazing, so obviously it’s not genetic.

I realize that there are much bigger tragedies in the world, but this bugs me to no end. I am stubborn enough to not let it defeat me. I will master the Stir-Fry! In the mean time, my family will have to endure my trials and errors…

Below is a great recipe to help you ring in the Year of The Snake from one of the most well known names in Chinese cooking. May your efforts turn out better than mine!   Read more…