Kale Stir Fry with Anchovy and Dried Shrimp

The kale used here is the Chinese kale called jie-lan (Mandarin) or gai-lan/kai-lan (Cantonese). The dried shrimp will give some seafood flavour to the dish. Topped with the crispy anchovies, there is no extra salt needed.

This is particularly great as a side dish.


  • 2 cloves garlic, thinly sliced
  • 2-cm length ginger, finely chopped
  • 1 tablespoon dried shrimp, finely chopped
  • 2 tablespoon dried anchovies
  • 100g Chinese kale
  • 1 tablespoons light soya sauce


  1. Rinse kale thoroughly and cut into 3- or 4-cm length.
  2. Heat some vegetable oil in the wok on high till it is hot but not smokey. Fry the anchovies till crunchy, remove from heat and set aside.
  3. In the same oil, on medium heat, brown the dried shrimp then add in the garlic.
  4. Stir in the kale and soya sauce. Add a small bowl of water. Keep stirring till the leaves are evenly covered in the gravy, let it simmer for a few minutes or till the kale is soft but not discoloured.
  5. Pour into a deep dish and top with the fried anchovies.
  6. Serve with hot boiled rice.

Versatility Note:

  1. The kale leaves should be soft yet crunchy, and not wilted. Sprinkling a little sugar over the kale at step 4 will help keep the kale stay green and crunchy.
  2. Fried anchovies can be served separately next to the dish if you wish to keep them crsipy at all times.
  3. Using the same oil from frying the anchovies gives the dish a natural seasoning from the taste of dried anchovies.