I've been craving Gan Bian Si Ji Dou for so long, ever since my friend Eugene visited from Singapore and arranged a catch-up at a Sichuan restaurant in Swanston Street. We ordered copious amounts of food and yet i kept on piling my dish up from the bowl of chewy fried green beans and pork.
In typical Sichuan style, this dish brings together the harmonious taste/sensations of oil, heat and salt which is what i feel makes it so irresistible! If you discipline yourself you can cut the oil down significantly in the dish and make it, well, somewhat approximate a healthy dish (if you squint REALLY hard).
I may have gone a bit overboard with my hankering for spice and salt this week! I'm doing Mapo on Tuesday for my father and Korean Fried Chicken for myself on Wednesday- stay tuned for that one!
