Garlic Preserved Vegetable Stir-fried Gai Lan with Crispy Anchovies蒜香榨菜炒芥蘭配脆鯷魚
A classic Cantonese vegetable dish featuring tender gai lan stir-fried with aromatic garlic and salty preserved mustard vegetable, crowned with crispy fried anchovies for textural contrast and umami depth. The interplay of savory, garlicky, and salty flavors creates a perfectly balanced side dish.
01Ingredients
- 500g Gai Lan (Chinese broccoli)
- 100g Preserved mustard vegetable (Zha Cai)
- 50g Dried anchovies
- 8 cloves Garlic
- 3tbsp Vegetable oil
- 1tbsp Oyster sauce
- 0.5tsp Sugar
- 100ml Water
Nutrition (per serving)198kcal
- Protein12.5g
- Carbs8.2g
- Fat12.8g
Fiber 2.1 gSodium 892 mg
02Steps
- Trim gai lan by cutting off the bottom 2-3 inches of stem. Rinse thoroughly and drain. Chop preserved mustard vegetable into thin shreds and soak briefly in water to reduce saltiness if desired.
- Heat 2 tablespoons oil in a wok over medium-high heat. Add anchovies and stir-fry until golden and crispy, about 2-3 minutes. Remove and set aside on paper towel.
- Add remaining 1 tablespoon oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant.
- Add preserved mustard vegetable and stir-fry for 1 minute to release its aroma.
- Add gai lan and toss quickly to coat with oil. Stir-fry for 2 minutes.
- Pour in water, oyster sauce, and sugar. Continue stir-frying for 3-4 minutes until gai lan is tender-crisp and liquid is mostly absorbed.
- Transfer to serving plate and top with crispy anchovies. Serve immediately.
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