Comments on: Chinese Burmese Chili Chicken: A #WokWednesdays Feast

By: sippitysup (@sippitysup)

sippitysup (@sippitysup) — Tue, 05 Jun 2012 16:11:38 +0000

You keep this up and I am going to have to rooch around in my cupboards for that wok I know I have but can’t quite remember where I put it! GREG

By: Nancie McDermott

Nancie McDermott — Tue, 05 Jun 2012 03:21:29 +0000

Grace you are just the funniest and the best. Many thanks. I love the community AND the chicken dinner. It’s all good.

By: Grace Young

Grace Young — Sun, 03 Jun 2012 22:40:45 +0000

Nancie, I’m so very honored that you—the ultimate Stir-Fry Guru are a part of Wok Wednesdays. Thanks for the great post and for compiling all the different blog posts. I can’t believe you could take time to do Wok Wednesdays on a week when your extraordinary essay “Lunch Counter Sit-Ins” was nominated for the prestigious AFJ award. You should be blogging about THAT rather than stir-fries!

By: Nancie McDermott

Nancie McDermott — Sun, 03 Jun 2012 17:22:59 +0000

My pleasure. Finding your blog is another benefit of this tasty wok adventure. See you next dish!

By: Robin Sue

Robin Sue — Sat, 02 Jun 2012 17:04:09 +0000

Hi Nancie
I agree- Grace is our hero! What a wonderful book and I am excited to cook more of her recipes with the WW crew. I have already learned so much and find I may have to get one of those Wok burners like Rob’s (countrysidefoodrides) since I don’t think my cooktop gets hot enough! Thanks for the mention. Have a great weekend. See you at the next recipe!
Robin Sue