Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 22

Many people consider twice-cooked pork the number one dish of Sichuan cuisine. I wholeheartedly agree—it’s a remarkable dish on so many levels.

Meat• [Steaming]• [Stir-frying]

Sichuan twice-cooked pork (四川回锅肉)

Soybeans in different shapes and forms (green soybeans, firm tofu, tofu skin, and soybean paste) come together to create a very exciting vegetarian dish.

Soybeans and tofu• [Steaming]

Tofu rolls with soybean sauce

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.

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

Stir-fried ramps with Chinese sausage and pressed tofu