Trim gai lan by cutting off the bottom 2-3 inches of stem. Rinse thoroughly and drain. Chop preserved mustard vegetable into thin shreds and soak briefly in water to reduce saltiness if desired.
Heat 2 tablespoons oil in a wok over medium-high heat. Add anchovies and stir-fry until golden and crispy, about 2-3 minutes. Remove and set aside on paper towel.
Add remaining 1 tablespoon oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant.
Add preserved mustard vegetable and stir-fry for 1 minute to release its aroma.
Add gai lan and toss quickly to coat with oil. Stir-fry for 2 minutes.
Pour in water, oyster sauce, and sugar. Continue stir-frying for 3-4 minutes until gai lan is tender-crisp and liquid is mostly absorbed.
Transfer to serving plate and top with crispy anchovies. Serve immediately.
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