Meat• Soybeans and tofu• Vegetables• [Stir-frying]

Stir-fried ramps with Chinese sausage and pressed tofu

Although ramps are rarely used in Chinese cooking, they work wonderfully with garlic chives (韭菜), pressed tofu, and Chinese sausages (lap cheong) in this stir-fry that tastes at once Chinese and American.

Last Updated on April 23, 2022 by Simon Fan

Union Square Greenmarket is one of my favorite places to visit on Saturday mornings, especially during early spring, when you can feel the magic in the air.

The entire park bursts into life with flowers blossoming and tender leaves budding. What could be a better way to enjoy the morning than to stroll through the park and the market while marveling at the vibrant spring colors and scents? And one of the best rewards? The sight of ramps!

I adore the distinctive flavor of ramps and cook them quite a lot before their short season ends in May. Although this iconic North American vegetable is never used in Chinese cooking, I find it works well in Chinese recipes featuring garlic chives (jiu cai 韭菜), as they are somewhat similar in flavor and texture. The recipe below is adapted from the classic pairing of garlic chives and pressed tofu (dougan 豆干) in stir-fried dishes. I’ve also included Chinese sausage, or lap cheong by its Cantonese name, to make the dish more complex and intriguing.

Ramps

Stir-fried ramps with Chinese sausage and pressed tofu

Serves 2

Ingredients

1 bunch of ramps, about 5 oz (140 g)
2 Chinese sausages, about 3 oz (85 g)
5 oz (140 g) pressed tofu (dougan 豆干) or baked tofu
2 tablespoons vegetable oil, divided
1 teaspoon Shaoxing wine
1 teaspoon soy sauce
1 teaspoon water
Freshly ground white pepper

Directions

  1. Rinse the ramps thoroughly to remove any dirt and drain well. Cut them into 2-inch (5 cm) lengths.
  2. Cut the sausages in half lengthwise, then cut diagonally into 2-inch-long (5 cm) thin slices.
  3. Cut the pressed tofu into ½-inch-wide (1.3 cm) thin slices.
  4. Place a wok or skillet over medium-high heat until hot, then swirl in 1 tablespoon of the oil. When the oil starts to shimmer, add the sausages and stir-fry for 30 seconds. Add the tofu, and stir and toss for 1 minute. Next, splash in the wine, and continue stirring until the liquid has evaporated, about 30 seconds. Transfer the mixture to a bowl.
  5. Add the remaining 1 tablespoon oil to the wok. When the oil starts to shimmer, add the ramps and stir-fry until they’ve just wilted, about 20 seconds. Return the sausage and tofu to the wok, and add the soy sauce and water. Stir and mix until well combined, about 1 minute. Sprinkle with a few grinds of pepper and serve.

Variation: Omit the sausages and increase the amount of pressed tofu for a vegetarian version.

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