Serve hot with bread.. Make Ahead.

Okai, whose restaurant constantly teases out what a sushi experience can be—playing R&B through the understated 12-seat dining room, for example, or incorporating elements of Central Texas BBQ into his nigiri—“talks about his cooking in the same way.”.Food & Wine Best New Chefs 2017. .Originally appeared: May 2013.Grace Young has literally written the book on wok cooking.

(Make that two; her second,.Stir-Frying to the Sky's Edge., won a James Beard Award.)

Known in certain circles as the "Wok Therapist," Young wants you to rethink everything you know about stir-frying, starting with the word itself..According to Young, the essence of stir-fry has been lost in translation.

In the original Cantonese, the word for stir-fry, chau, refers to a motion more akin to tumbling.

"The goal is to continually toss bite-size ingredients in a small amount of oil in a wok over high heat so that each morsel is constantly exposed to the hot wok," Young says.1/4 cup plus 2 tablespoons light brown sugar.

1/3 cup dark soy sauce.One 1 1/2-inch piece of peeled fresh ginger, crushed, plus 1 tablespoon finely chopped peeled fresh ginger.

1/3 cinnamon stick.1 star anise pod.