The Stir Fry Guru Takes on Holiday Side Dishes

Cook fantastic-tasting green beans, Brussels sprouts and rice stuffing in your wok, and free up the oven for birds and pies.
I learned from my mother that the secret to making the best holiday side dishes is stir-frying. She would prep the ingredients a few days in advance since some dishes, like rice stuffing, require cold cooked rice (hot rice results in a gummy texture). She appreciated how the method's high heat and quick cooking accentuates the natural sweetness of green beans, shallots and Brussels sprouts, and therefore she didn't have to enrich them with cream or butter. Stir-frying the vegetable sides also freed up the oven for roasting and baking. I enjoy all these benefits, but best of all, I've learned that when side dishes are as little as 1 PointsPlus® value per serving, there's room for dessert.
About Grace Young
The award-winning author of Stir-Frying to the Sky's Edge, The Breath of a Wok and The Wisdom of the Chinese Kitchen is an expert at demystifying the art of stir-frying and celebrating the traditions of wok cookery. In addition to her Chinese cooking videos for, including guides on how to season a wok and choose essential ingredients . Young's work has appeared in publications including Bon Appetit, Eating Well and Saveur. To learn more, visit

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