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Soy, Rice, Fire

Inspiration from classic Chinese recipes and techniques

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Okra

The dry-frying method creates crisp-tender texture in the okra. The addition of ground pork and ya cai (芽菜), a unique preserved vegetable from Sichuan, makes the dish intriguing with layers of flavors.

Meat• Vegetables• [Stir-frying]

Dry-fried okra with ground pork and ya cai

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