Aged Tangerine Peel with Spring Greens and Crispy Anchovy陳皮春菜炒鯷魚酥
A fragrant Cantonese stir-fry combining tender spring greens with crispy fried anchovies and aromatic aged tangerine peel. The umami depth of the aged peel complements the salty crispness of the fried fish, creating a textured and flavourful dish that showcases the balance of traditional Cantonese seasoning.
01Ingredients
- 400g Fresh spring greens
- 15g Aged tangerine peel
- 80g Dried anchovies
- 3 cloves Garlic
- 2 slices Ginger
- 4tbsp Vegetable oil
- 2tbsp Light soy sauce
- 1tbsp Oyster sauce
- 1tbsp Rice wine
- 0.5tsp White pepper powder
- 1tsp Sesame oil
- 0.25tsp Sugar
- 100ml Chicken or vegetable stock
Nutrition (per serving)286kcal
- Protein18.2g
- Carbs12.1g
- Fat18.3g
Fiber 2.8 gSodium 748 mg
02Steps
- Heat 1 tbsp oil in a wok over medium heat. Deep-fry the anchovies in batches until golden and crispy, about 2-3 minutes. Remove and drain on paper towels. Once cooled, break into bite-sized pieces.
- Trim the spring greens, removing yellowed or wilted leaves. Rinse thoroughly and cut into 4-5 cm lengths.
- Soak the aged tangerine peel in warm water for 5 minutes until softened. Gently scrape away any white pith with a spoon or brush, then finely shred the peel.
- Slice the garlic and shred the ginger. Keep them separate for now.
- Heat the remaining 3 tbsp oil in the wok over high heat. When the oil shimmers, add the ginger and stir-fry briefly until fragrant, about 15 seconds.
- Add the garlic and shredded tangerine peel. Stir-fry together for 10 seconds until fragrant.
- Add the spring greens and toss continuously to coat with oil. Stir-fry for 1-2 minutes until the greens are heated through but still crisp.
- Pour in the stock, light soy sauce, oyster sauce, and rice wine. Bring to a gentle simmer and cook for 2 minutes.
- Season with white pepper powder and sugar. Toss well to combine.
- Transfer to a serving dish. Drizzle sesame oil over the top and scatter the crispy fried anchovies generously as a garnish.
- Serve immediately while the greens are still warm and the anchovies are at their crispiest.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.