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
- Rinse kale thoroughly and cut into 3- or 4-cm length.
- 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.
- In the same oil, on medium heat, brown the dried shrimp then add in the garlic.
- 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.
- Pour into a deep dish and top with the fried anchovies.
- Serve with hot boiled rice.
- 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.
- Fried anchovies can be served separately next to the dish if you wish to keep them crsipy at all times.
- Using the same oil from frying the anchovies gives the dish a natural seasoning from the taste of dried anchovies.
| Adzuki Bean
| Festive Food
| Poultry |
| Stir Fry
| Vegetarian |