Chinese Broccoli With Anchovies
Updated February 15, 2016
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound gai lan, rinsed and trimmed
2 tablespoons canola oil
½ teaspoon minced garlic
8 anchovy fillets, roughly chopped
2 tablespoons rice wine
¼ cup chicken broth
2 teaspoons Vietnamese fish sauce
Cooked white rice, optional
Nutritional analysis per serving (2 servings)
45 grams carbs; 157 milligrams cholesterol; 731 calories; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 32 grams fat; 1 gram trans fat; 1251 milligrams sodium; 57 grams protein; 1 gram sugar
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.
Made with a few modifications [broccolini, rather than gai lan (which is unavailable where I live); more garlic; and water instead of chicken broth (I didn't want to thaw a quart of frozen chicken broth for the 1/4 cup called for] it was still absolutely delicious. Next time, I think I _will_ thaw some chicken broth, but I'll keep the extra garlic.
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.