Gan Bian (干煸) — Sichuan Dry-Frying: Green Beans and Beef

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Gan bian (干煸, literally dry-fry or dry-stir-fry) is a Sichuan technique in which ingredients are cooked in a wok with very little oil over sustained medium-high heat until almost all their moisture is expelled, concentrating their flavour and creating a wrinkled, slightly chewy texture. The process is slow by Chinese wok standards — 5-8 minutes of continuous tossing — and requires patience. The resulting ingredient is then flavoured with Sichuan aromatics and spices. Gan bian si ji dou (干煸四季豆, dry-fried green beans) and gan bian niu rou si (干煸牛肉丝, dry-fried shredded beef) are the two most famous gan bian preparations.

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