Comments on: Dry Frying Illustrated http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/ Thu, 18 Mar 2010 00:22:49 +0000 http://wordpress.org/?v=1.5.2 Comment on Dry Frying Illustrated by: Perry http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-136583 Sat, 09 Jan 2010 19:24:33 +0000 http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-136583 Hello. I've been to Sichuan and these green beans are addicting. I was wondering if you use the regular or the toasted sesame oil, as I have not cooked this before and want to follow your recipe. Your recipe sounds as delicious as my experience with this lovely dish in Chengdu. Thank you, Perry Hello.
I’ve been to Sichuan and these green beans are addicting. I was wondering if you use the regular or the toasted sesame oil, as I have not cooked this before and want to follow your recipe. Your recipe sounds as delicious as my experience with this lovely dish in Chengdu.
Thank you,
Perry

]]> Comment on Dry Frying Illustrated by: Danny http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-136131 Fri, 01 Jan 2010 12:30:36 +0000 http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-136131 The usual treatment of the string beans, as mentioned in many recipes, is to drop them into a wok that has several cups of oil. If the beans aren't totally dry, then you get a lot of spatter which is a pain to clean up. I didn't want to get a lot of spatter and I didn't want to use a lot of oil so I experimented with steaming the beans first on a plate for about 5 minutes. This softens them up. Take out the steamed beans and allow them to dry a few minutes. They should be quite dry but not totally dry to the touch then. Then heat the wok with a little oil. You can heat the oil until it smokes and then turn down the heat, wait a minute or two, and then return the beans to the wok. This way you cut down on the potential for spatter. Stir fry them until they start to shrivel up and burn patches start to appear. This will take a few minutes. You certainly don't need to stand around for ages. The degree of burning is up to you. Take out the shriveled beans when they're ready and reserve for use later in the recipe. You can then proceed with the rest of the recipe which shouldn't take too long either. It works just great for me! You save on the oil and you cut down on the potential for spatter. The final result is the same as you get in a restaurant, to me at least. Danny The usual treatment of the string beans, as mentioned in many recipes, is to drop them into a wok that has several cups of oil. If the beans aren’t totally dry, then you get a lot of spatter which is a pain to clean up.

I didn’t want to get a lot of spatter and I didn’t want to use a lot of oil so I experimented with steaming the beans first on a plate for about 5 minutes. This softens them up.

Take out the steamed beans and allow them to dry a few minutes. They should be quite dry but not totally dry to the touch then.

Then heat the wok with a little oil. You can heat the oil until it smokes and then turn down the heat, wait a minute or two, and then return the beans to the wok. This way you cut down on the potential for spatter.

Stir fry them until they start to shrivel up and burn patches start to appear. This will take a few minutes. You certainly don’t need to stand around for ages. The degree of burning is up to you.

Take out the shriveled beans when they’re ready and reserve for use later in the recipe.

You can then proceed with the rest of the recipe which shouldn’t take too long either.

It works just great for me! You save on the oil and you cut down on the potential for spatter. The final result is the same as you get in a restaurant, to me at least.

Danny

]]> Comment on Dry Frying Illustrated by: Kady http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2864 Mon, 20 Mar 2006 01:19:19 +0000 http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2864 Hi Barbara, I wanted to let you know that I just tried the dry fry technique and love it! I linked your post on dry frying to my <a href="http://gourmetish.blogspot.com/2006/03/dry-fry-long-beans.html" rel="nofollow">post</a> today. Hi Barbara, I wanted to let you know that I just tried the dry fry technique and love it! I linked your post on dry frying to my post today.

]]> Comment on Dry Frying Illustrated by: Barbara http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2767 Mon, 13 Mar 2006 03:00:59 +0000 http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2767 Welcome, Kady! I am glad you found this helpful. Yes, the shredded Sichuan beef uses the same technique! Let me know how it goes. Welcome, Kady! I am glad you found this helpful.

Yes, the shredded Sichuan beef uses the same technique! Let me know how it goes.

]]> Comment on Dry Frying Illustrated by: Kady http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2747 Sun, 12 Mar 2006 07:14:15 +0000 http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2747 Hi Barbara, I'm so excited to try this recipe. I'm obsessed with Asian food and eat long beans at least a week or two of every month. However, I have never tried the dry frying method and am really excited to try it this week. If that goes well I'm going to try Sichuan beef (which I believe also uses the gan bian method). Thanks for the great post! Hi Barbara, I’m so excited to try this recipe. I’m obsessed with Asian food and eat long beans at least a week or two of every month. However, I have never tried the dry frying method and am really excited to try it this week. If that goes well I’m going to try Sichuan beef (which I believe also uses the gan bian method). Thanks for the great post!

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