Chinese · IV The Method
Sichuan Gan Bian — Dry-Frying Technique
I
Origin
Sichuan Province
II
Description
Gan bian (干煸) — dry-frying — is a Sichuan technique where ingredients are fried in a wok with minimal oil over high heat, stirring constantly, until all moisture evaporates and the surface dries and caramelises. Most famous in gan bian si ji dou (dry-fried green beans) and gan bian niurou si (dry-fried shredded beef). The technique concentrates flavour dramatically.
III
The Thread
—Indian bhuna — dry-frying spices and meat
—Mexican tostada — dry-frying for crunch
—Turkish kavurma — dry-fried meat technique
IV
Flavour Context
Concentrated vegetable sweetness from caramelisation; savoury from doubanjiang and preserved mustard; slight nuttiness from dry-frying
Pillars V — VII
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