Will wanted to blog about his Twice Cooked Pork recipe and here it is below.
I’ve been wanting to try making a vegetarian adaptation of “Twice Cooked Pork” (回锅肉). I’ve had versions in Buddhist vegetarian restaurants; these are usually a little heavy on the fake meat, and for religious reasons, usually don’t contain garlic shoots or leeks. Of course, since the dish contains no pork, and is not really “twice cooked”, I’ll admit it’s kind of a stretch, but the result is pretty tasty, so, whatever you call it, I think it’s worth sharing.
One of the Chinese language recipes I found had you add some broken up dàn pí (蛋皮) which I thought might soak up too much of the seasoning, but decided to try. Vegans can easily omit it. I adapted the cooking method and seasoning from Fuchsia Dunlop’s recipe in her excellent book on Sichuan cooking Land of Plenty. I skipped the Sichuan sweet bean paste, which I think will be hard to find.
Recipe for Vegetarian Twice Cooked “Pork” (素回锅肉)
1 square baked 5 spice tofu (xiāng gān; 香干)
2-3 bean curd sticks (fǔ zhú; 腐竹), soaked overnight or frozen and mostly-thawed
1-2 eggs (optional)
2 large leeks or 6 young garlic shoots (suàn miáo; 蒜苗)
1-2 Tbsp Chili bean paste (dòu bàn jiàng; 豆瓣酱)
1 Tbsp Fermented black bean paste (dòu chǐ; 豆豉)
1 tsp dark soy sauce (you can replace a little of it with regular soy sauce)
1 tsp sugar
Green pepper or cabbage (optional)
dry chilies (optional)
- Cut baked tofu in slices, so that some soy sauce covered bits are showing in each piece. Cut in half, depending on the size of the block. Cut the bean curd sticks to about the same size.
- Beat the egg(s) if used and pan fry into a thin sheet (dan pi), then break up into little pieces, either with the wok spatula or with
- If Western leeks are being used, cook them separately ahead of time to make them less green tasting.
- Add the appropriate amount of oil, then add the tofu and bean curd sticks, stir-frying until slightly browned, tossing to brown evenly. Remove to a bowl.
- Stir-fry green-peppers or cabbage in some more oil.
- Add doubanjiang and dou chi, sitr-fry until fragrant, then toss with vegetables, add in egg pieces, and tofu. Add the soy sauce /sugar mixture, and then the leeks, tossing until well combined.
Based on http://www.caipucaipu.com/jiachangcaipu/1357.html and the hui
guo rou recipe in Fuchsia Dunlop “Land of Plenty”