I am left with an empty bottle now and I can't say I have any regrets.

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."The result is a light searing of ingredients that allows them to cook both quickly and uniformly, without burning or charring."It's less about stirring and more about excited movement and interaction with the hot wok's surface.

(A wok spatula, with its shovel shape, is great for this, but any metal spatula will do.).Here, Young shares three recipes to expand upon the fundamentals of stir-frying.

In a "simple" stir-fry, showcased in her Chicken Fricassee Stir-Fry, ingredients are continually added to the wok, layering flavor as each cooks perfectly.

A "dry" stir-fry, like her Dry-Fried Sichuan-Style Green Beans with Shrimp, uses only a tablespoon of liquid in the entire recipe, illustrating how the heat and movement within the wok concentrate and intensify flavors.The cream cheese icing does require a mixer—or some real work with a whisk—but it's just as delicious without it, or with a glaze of your choice.. Get the Recipe.

Maple-Bourbon Banana Pudding Cake.Got an overripe banana?

Convert it to this delicious, sticky maple-bourbon treat.The best part might be the sauce it creates for itself at the bottom.. Get the Recipe.(Keep screen awake).