Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
The world of fermentation.
The Mandarin term for dry-frying, sometimes called dry-searing, is gan bian. It’s essentially a two-stage cooking technique. A protein or vegetable first is parcooked in oil until the surfaces are browned and any moisture on the exterior has evaporated. The food then is stir-fried with aromatics and seasonings that reduce and cling to the browned surfaces. The resulting dish is more or less sauce-free. Green beans are the vegetable most often cooked in this manner, but in our version we use cauliflower. Sichuan peppercorns provide their resinous, tongue-tingling heat, while optional árbol chilies add a more direct spiciness.
pound head cauliflower, trimmed
cup grapeseed or other neutral oil
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT