On Tue, 25 Mar 2014 12:49:12 -0700 (PDT), Timo
> wrote:

> 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.

There's no sauce on salt & pepper "whatever", thanks.


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