Best Spicy Dry-Fried Beef and Celery Recipe - How to Make Spicy Dry-Fried Beef and Celery

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Milk Street Recipe
Cookish

Spicy Dry-Fried Beef and Celery

40 minutes

Spicy Dry-Fried Beef and Celery

In Sichuan cooking, dry-frying, or gan-bian, is a technique in which a protein or vegetable first is browned, then is stir-fried with aromatics and seasonings that cling to the browned surfaces. The result is more or less sauce-free but boasts concentrated flavors. We use salty, savory fermented chili-bean paste called toban djan as a flavoring (chili-garlic sauce is a good alternative), along with tongue-tingling Sichuan peppercorns. Serve with steamed rice.

4

Servings

40 minutes

Ingredients

  • 4-5

    medium celery stalks, thinly sliced on the diagonal (about 3 cups)

  • Kosher salt

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