Equipment
Ingredients
Vegetables
- 500 g chinese broccoli (gai lan), washed and trimmed
- 5 garlic, minced
Aromatics & Seasoning
- 6 anchovy fillets in oil, chopped
- 30 ml neutral oil
- 15 ml shaoxing rice wine
- 2 g sugar
- 30 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 118 kcal
- Protein
- 3 g
- Carbohydrates
- 8 g
- Fat
- 9 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 15 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 378 mg
- Calcium
- 146 mg
- Iron
- 1.0 mg
- Magnesium
- 27 mg
- Phosphorus
- 72 mg
- Zinc
- 0.6 mg
- Vitamin A
- 108 mcg
- Vitamin C
- 39 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 111 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.19 mg
- Niacin
- 0.6 mg
- Folate
- 130 mcg
- Water
- 126 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the Chinese broccoli by washing thoroughly. Cut off and discard the bottom 1-2 cm of the tough stems. Slice the remaining stems diagonally into bite-sized pieces and keep the leaves whole or halved. Keep stems and leaves separate.
Heat the wok or large skillet over medium heat. Add the oil and the chopped anchovies. Cook, stirring constantly, until the anchovies break down and dissolve into the oil, about 1-2 minutes.
Add the minced garlic to the anchovy oil. Stir-fry for 30 seconds until fragrant and pale golden. Be careful not to burn the garlic.
Increase heat to high. Add the broccoli stems first. Stir-fry for 1-2 minutes until they turn bright green and start to soften.
Add the broccoli leaves, the splash of Shaoxing wine (if using), sugar, and water. Immediately cover the pan with a lid or baking sheet to trap the steam. Cook for 1-2 minutes.
Uncover and toss everything together for a final 30 seconds to evaporate excess liquid. Serve immediately.
Chef's Notes
- Anchovies are a cheat code for instant depth. They don't make the dish taste 'fishy', but rather provide a rich savory backbone similar to shrimp paste or fish sauce.
- If your Chinese broccoli has very thick stems (over 1.5 cm), slice them in half lengthwise before cutting diagonally to ensure even cooking.
- High heat is crucial for the final toss to achieve 'wok hei' (breath of the wok) and prevent the vegetables from stewing in their own juices.
- This technique works brilliantly with other greens like broccolini, kale, or choy sum.
Storage
Refrigerator: 3 days — Store in an airtight container. Texture may soften slightly upon reheating.
Reheating: Briefly stir-fry over high heat or microwave for 30-45 seconds.
Troubleshooting
Stems are tough but leaves are mushy
Cause: The stems and leaves were cooked for the same amount of time
Fix: Pick out the stems and microwave them for 30 seconds, then return to the mix
Prevention: Always add the thick stems to the wok 1-2 minutes before the delicate leaves
Dish tastes burnt or bitter
Cause: Garlic was burned during the initial sauté
Fix: Cannot be fixed; burnt garlic flavor permeates the oil. Start over.
Prevention: Add garlic only after anchovies have melted and keep heat medium until vegetables are added
Cultural Context
In Cantonese cuisine, stir-frying leafy greens with salted fish is a classic preparation used to add intense umami to simple vegetables. This recipe substitutes hard-to-find traditional salted fish with accessible anchovy fillets, replicating that signature savory depth found in homestyle Hong Kong cooking.
