On Tuesday, March 25, 2014 11:03:12 PM UTC+10, sf wrote:
> Timo wrote:
>
> > "gan shao" recipe: 4,110 results
> > "kan shao" recipe: 2,670 results
> > "gan bian" recipe: 4,930 results
>
> Thanks for all your various spellings! Looked up gan bian and the
> very first recipe I saw was something I'd like to try ASAP.
> http://www.saveur.com/article/Recipe...Fry-Green-Bean

Also worth trying in English:
"dry cooked" recipe: 17,900 results
"dry fried" recipe: 61,000 results

> Now I'm wondering if our "salt and pepper" shrimp/crab/pork/green
> beans (I'm sure there's more) are a less fussy form of this? It seems
> to fit the bill.

Could be. Stir fry very hot, so that the liquid seasonings evaporate, leaving a little thickened (by evaporation) residue. That's gan shao/gan bian. Contrast with the style where you stirfry, and thicken the sauce at the end using starch.