Aged Tangerine Peel with Spring Greens and Crispy Anchovy 陳皮春菜炒鯷魚酥

A fragrant Cantonese stir-fry combining tender spring greens with crispy fried anchovies and aromatic aged tangerine peel. The umami depth of the aged peel complements the salty crispness of the fried fish, creating a textured and flavourful dish that showcases the balance of traditional Cantonese seasoning.

Nutrition (per serving)

Ingredients

• 400g Fresh spring greens
• 15g Aged tangerine peel
• 80g Dried anchovies
• 3 cloves Garlic
• 2 slices Ginger
• 4tbsp Vegetable oil
• 2tbsp Light soy sauce
• 1tbsp Oyster sauce
• 1tbsp Rice wine
• 0.5tsp White pepper powder
• 1tsp Sesame oil
• 0.25tsp Sugar
• 100ml Chicken or vegetable stock

Steps

1. Heat 1 tbsp oil in a wok over medium heat. Deep-fry the anchovies in batches until golden and crispy, about 2-3 minutes. Remove and drain on paper towels. Once cooled, break into bite-sized pieces.
2. Trim the spring greens, removing yellowed or wilted leaves. Rinse thoroughly and cut into 4-5 cm lengths.
3. Soak the aged tangerine peel in warm water for 5 minutes until softened. Gently scrape away any white pith with a spoon or brush, then finely shred the peel.
4. Slice the garlic and shred the ginger. Keep them separate for now.
5. Heat the remaining 3 tbsp oil in the wok over high heat. When the oil shimmers, add the ginger and stir-fry briefly until fragrant, about 15 seconds.
6. Add the garlic and shredded tangerine peel. Stir-fry together for 10 seconds until fragrant.
7. Add the spring greens and toss continuously to coat with oil. Stir-fry for 1-2 minutes until the greens are heated through but still crisp.
8. Pour in the stock, light soy sauce, oyster sauce, and rice wine. Bring to a gentle simmer and cook for 2 minutes.
9. Season with white pepper powder and sugar. Toss well to combine.
10. Transfer to a serving dish. Drizzle sesame oil over the top and scatter the crispy fried anchovies generously as a garnish.
11. Serve immediately while the greens are still warm and the anchovies are at their crispiest.

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