Chinese Broccoli With Anchovies
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound gai lan, rinsed and trimmed
- 2tablespoons canola oil
- ½teaspoon minced garlic
- 8anchovy fillets, roughly chopped
- 2tablespoons rice wine
- ¼cup chicken broth
- 2teaspoons Vietnamese fish sauce
- Cooked white rice, optional
Nutritional analysis per serving (2 servings)
536 calories; 32 grams fat; 8 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 53 grams protein; 1251 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Split the large stalks of gai lan in half lengthwise. Place a large sauté pan over high heat and add the oil. When the oil begins to shimmer, add the garlic and anchovies and cook, pressing on the anchovies with a wooden spoon until they dissolve and the garlic lightly browns. Add the gai lan and toss in the sauce to coat. Pour in the rice wine and let it reduce for 1 minute. Add the chicken broth and fish sauce, bring to a boil, cover and steam until almost tender, 2 to 3 minutes. Uncover and cook at a lively simmer until the gai lan is tender and the sauce has evaporated slightly. Serve with white rice and the crisp pork with scrambled eggs.
Private Notes
Comments
Cooked this exactly as per the recipe. Delicious but a little salty.
I would cut the fish sauce out completely and halve the anchovies next time as this will allow the Chinese broccoli to shine through. As it is, it’s delicious but far too fishy and salty.
My gai lan stalks were a little thick, even though I tried to split them. This dish was all right, but I likely would not make it again.
Delicious but a little salty - works well with mildly seasoned meat and rice that can soak up the salty sauce. Will probably halve the anchovies next time but keep everything else.
I would cut the fish sauce out completely and halve the anchovies next time as this will allow the Chinese broccoli to shine through. As it is, it’s delicious but far too fishy and salty.