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.
Foraging with Alexis Nikole Nelson.
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.
medium celery stalks, thinly sliced on the diagonal (about 3 cups)
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