The Wok

James Beard Foundation Award Winner
#1 NYT Best Seller
#1 Washington Post Bestseller
Washington State Book Award Winner

My wok is the most-used piece of equipment in my kitchen—and not just for Asian dishes. From stir-frying to searing, from simmering to steaming, from braising to deep frying, it’s a simple, inexpensive tool that contains vast worlds of technique, flavor, and culture. When I wrote The Wok, I wanted to capture that complexity and make it approachable for anyone cooking at home.

This book is as much about ideas as it is about recipes. I explore how heat, oil, and motion interact to create smoky wok hei; how massaging your meat can turn it velvety smooth; and how to achieve a crisp crust that stays crunchy even when coated in sauce. It’s a deep dive into the physics, textures, and small details that make wok cooking so satisfying.

You’ll learn how to make the best versions of the Chinese American classics I grew up with—beef with broccoli, General Tso’s chicken, fried rice—but you’ll also explore regional dishes from across Asia: Thai pad thai, Sichuan mapo tofu, Korean tteokbokki, Japanese tempura, and more.

Wok cooking isn’t just about food—it’s about family, friends, and generations of cooks who’ve made this tool central to how they eat and live. Writing this book reminded me that great cooking comes from curiosity and connection. I’m excited to help more people pick up a wok and make it their most-loved pan, too.