Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 21

It’s easy to understand why Yangzhou fried rice has become the most famous fried rice in the world if you have tasted a well-made one with generous amounts of shrimp, ham, and mushrooms.

Rice, noodles, and grains• [Stir-frying]

Yangzhou fried rice (扬州炒饭)

These Shanghai-style wontons, using larger wrappers and stuffed with a mixture of vegetables and meat, are perfect for one-dish meal.

Dumplings, dim sum, and snacks• [Boiling/Poaching]

Shanghai-style vegetable and meat wontons (菜肉馄饨)

In many countries, garlic scapes are highly prized for their mild garlic flavor and tender-crisp texture. They work wonderfully with beech mushrooms in this omelet.

Poultry and eggs• Vegetables• [Pan-frying]

Garlic scape omelet with beech mushrooms and oyster sauce

This dish is adapted from the famous Cantonese dish glutinous rice with chicken in lotus leaves, or lo mai gai. Fava beans are added for their wonderful flavor, and banana leaves are used instead of lotus leaves.

Dumplings, dim sum, and snacks• Poultry and eggs• Rice, noodles, and grains• [Steaming]

Glutinous rice with chicken (糯米鸡)

Chinese "velveting" technique makes the beef tender and moist in this delightful stir-fry with green peppers.

Meat• [Stir-frying]

Stir-fried beef with green peppers (青椒牛柳)

If you like empanadas, calzones, or any type of savory pies, chances are you’ll be charmed by Chinese garlic chive turnovers. With alluring golden shell and luscious filling, these tasty parcels have a lot in common—warming, comforting, versatile, and perfect as a snack, appetizer, or one-dish meal.

Dumplings, dim sum, and snacks• [Pan-frying]

Garlic chive turnovers (韭菜盒子)

Pea shoots are the immature tips of young pea plants, which include leaves, tendrils, and stems—all deliciously tender and crisp with a fresh pea flavor. Here, they are mixed with garlic and fermented tofu and steamed briefly atop shiitake mushroom caps.

Vegetables• [Steaming]

Steamed pea shoots with shiitake mushrooms

In this iconic Shanghainese dish, the scallions are used not as an aromatic but a key ingredient. Red-cooking creates a rich and aromatic sauce and a red, glossy look for the dish.

Fish and shelfish• [Simmering]

Shanghai-style red-cooked fish with scallions (葱烤鲫鱼)