An Instant Classic

Greetings, Friends of The Mala Market!

We're guessing that many of you are as excited as we are that The Wok has finally arrived. But even if you're not yet a wok convert, you will be after reading J. Kenji Lopez-Alt's new masterwork. It looks at the techniques of wok cooking from every approach and angle and offers up rigorously tested, science-based recipes from several Asian cuisines.

The majority of those recipes (at least 60%) are from China, the birthplace of the wok, and—much to our delight—the majority of those are Sichuan, since Kenji has the same weakness for ma and la that you and I do. (Though I'd say a close second are recipes from Chinatown, as the author pays tribute to the American Chinese food he grew up on.)

To celebrate the release, we are offering a 10% discount on all ingredients purchased at the same time you purchase The Wok. Use discount code THEWOK at checkout to receive the 10% discount when you purchase the book. Remember that you must purchase The Wok to receive the discount on other products. 

Just so you know, the Mala Market products he recommends by name in the book are our Sichuan pepper and Sichuan/Guizhou chilies. He also raves about our roasted rapeseed cooking oil (caiziyou)—though I'm sorry to report that it is currently out of stock until our latest shipment is freed from its long stay at the Long Beach port. Sign up on the product page to be the first to hear when it is back in stock.

But the shop is mostly full, and since Kenji cites The Mala Market as a top online resource for Chinese ingredients in general, you'll find just about everything you need to make the book's Chinese recipes. 

We've been cooking from the 658-page The Wok nonstop since it arrived, so read on to hear about our own experiences and recommendations. 

Wok On! (As Kenji says now that he's a Dad),

🌶Taylor & Fongchong 🌶