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EVERY RECIPE FROM THE FIRST 4 SEASONS

When stir-frying without a wok, a low-liquid approach helps deliver bolder flavor

Sichuan Dry-Fried Cauliflower

25 minutes

Sichuan Dry-Fried Cauliflower

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.

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