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
Add oil to a large wok on high heat.
When oil is hot but not smoking, add chili crisp. Stir well, then add garlic stems.
Stir fry vigorously on high heat for 3-4 minutes until the skin begins to wrinkle and crack.
When stems are wrinkly and cooked through, add soy sauce and salt.
Mix well and serve.