In Sichuan cooking, dry-frying, or gan-bian, is a technique in which a protein or vegetable first is browned, then is stir-fried with aromatics and seasonings that cling to the browned surfaces. The result is more or less sauce-free but boasts concentrated flavors. We use salty, savory fermented chili-bean paste called toban djan as a flavoring (chili-garlic sauce is a good alternative), along with tongue-tingling Sichuan peppercorns. Serve with steamed rice.