Dry-frying (gan bian)

干煸gan bian

Drive off moisture in a bare wok to concentrate flavor and chew.

Brief reference for now — not yet in the full step-by-step lesson format.

Blistered green beans with frizzed browned edges being turned in a dry wok.

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Before you start

Recipes using this method often take about 8 minutes — treat that as a rough reference; amounts and equipment set the real time.

Edges frizz and brown; food slightly chewy, not steamed.