Chinese Broccoli With Anchovies

5.0(88)

This recipe came to The Times from Charles Phan, the chef and owner of the Slanted Door in San Francisco. He served the gail lan, Chinese broccoli, with a crisp pork and scrambled-egg dish, all in a bowl over a little white rice. Anchovies and garlic are the aromatic here, and the dish comes together in under 15 minutes.

by Amanda Hesser

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Breakfast, Lunch, Quick, Main Course

Servings

Serves 2

Total time

25 min

Calories / serving

536 kcal

Ingredients (8)

serves

1 pound gai lan, rinsed and trimmed
2 tablespoons canola oilcanola-oil
1/2 teaspoon minced garlicgarlic
8 anchovy fillets, roughly chopped
2 tablespoons rice wine
1/4 cup chicken brothchicken-broth
2 teaspoons Vietnamese fish sauce
Cooked white rice, optional

Instructions (1 steps)

01Split 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.

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