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Dry Fried Garlic Stems

Dry Fried Garlic Stems

Dry frying (gan bian) is one of the simplest forms of Chinese cooking- simply stir-fry any unskinned vegetable until it gets wrinkly, imparting a unique texture that works great with hot flavors. The most common vegetable to dry fry in China is green beans, but garlic stems lend themselves particularly well to the method.


  • ¼ cup vegetable oil
  • 1 lb garlic stems, trimmed
  • 3 Tbsp Sichuan chili crisp
  • 2 tsp light soy sauce
  • Pinch salt


  1. 1

    Add oil to a large wok on high heat.

  2. 2

    When oil is hot but not smoking, add chili crisp. Stir well, then add garlic stems.

  3. 3

    Stir fry vigorously on high heat for 3-4 minutes until the skin begins to wrinkle and crack.

  4. 4

    When stems are wrinkly and cooked through, add soy sauce and salt.

  5. 5

    Mix well and serve.