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.
Trim the spring greens, removing yellowed or wilted leaves. Rinse thoroughly and cut into 4-5 cm lengths.
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.
Slice the garlic and shred the ginger. Keep them separate for now.
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.
Add the garlic and shredded tangerine peel. Stir-fry together for 10 seconds until fragrant.
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.
Pour in the stock, light soy sauce, oyster sauce, and rice wine. Bring to a gentle simmer and cook for 2 minutes.
Season with white pepper powder and sugar. Toss well to combine.
Transfer to a serving dish. Drizzle sesame oil over the top and scatter the crispy fried anchovies generously as a garnish.
Serve immediately while the greens are still warm and the anchovies are at their crispiest.
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