Stir-fried Leeks with Roast Pork and Bean Curd
Today is the 15th day of Chinese New Year, also known as Yuan Xiao Festival (元宵节) or Lantern Festival. This day is also the Chinese version of Valentine’s Day, and marks the end of the Chinese New Year festivities. It is also a reminder for me to post the last of my Chinese New Year recipes. Like I mentioned in my earlier leek recipe, leeks are an auspicious food to eat during Chinese New Year because the character “蒜” in its Chinese name (蒜苗/大蒜) sounds like calculating (“算”) in Mandarin. Due to the similar sounds, it is believed that eating leeks is an auspicious symbol of wealth (lots of money to count) in the coming year. When I was doing my research about stir-fry leeks recipes, I came across Pablo’s stir fried leek with roast pork which I thought looks like a winning combination. The natural saltiness of the roast pork flavours the whole dish and complements the leeks well. I added tau kwa (deep fried bean curd) and carrots to complete the dish. The result was good and a hit with my family. If you like leeks, do check out my other meatless leek stir-fry recipe in tau cheo sauce.
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Ingredients – leeks, fried beancurd (tau kwa), carrots and roast pork
If you want to cook this dish, you can buy roast meat from the market with the intention of leftovers. I usually eat roast meat (together with roast duck and char siu) with rice and refrigerate the leftovers for fried rice or stir-fried dishes. In this way, I got two meals figured out.
Ingredients
(Serves 2)- 200g leeks (about 3 stalks), sliced diagonally to 5cm lengths (separate stalks from leaves) – see cooking note 1
- 100g roasted meat, sliced
- 1/2 carrot, peeled and sliced
- 100g fried beancurd (tau twa), sliced to bite-sized pieces
- 1 tbsp cooking oil
- 4 cloves garlic, peeled and finely chopped
- 1 tsp oyster sauce
- 1 1/2 tsp fish sauce
- 1 tbsp Chinese wineDirections
1. Heat oil in wok. Stir fry garlic till fragrant.
2. Add leek stalks (the white portion) and carrot. Stir fry for about 1 minute over high heat. Add oyster sauce and fish sauce. Add tau kwa and stir fry for another 1-2 minutes, or until the leek stalks are cooked.
3. Add leek leaves and roast pork to the wok. Stir fry briefly till the leaves are cooked and coated in the oil. Drizzle Chinese wine along the sides of the wok, off the heat when you smell the aroma of the wine.
Cooking Note
1. Wash the crevices between the leaves thoroughly, as there is soil trapped in between the leaves. One way to clean them is to slice them half lengthwise, and after washing thoroughly, pat dry with kitchen paper towels and cut accordingly.
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{ 21 comments… read them below or add one }
This is exactly my mon use to cook with leftover roast pork during CNY. You look stir fry to perfection.
Delicious! My mom used to cook this too and I soooo loved it.
I used to cook this too but only with oyster sauce. Yours definitely looks so much better and delicious than mine :)
Ohhhh leeks look delicious but look at those fried beancurds!!!
I miss those badly!!! (@_@ )
Miss the lantern festival too… Hope you had a great time there ^^
How brilliant on keeping the roasted leftover for another dish :) Bookmarked!
goood! happy chinese vday too!
Simple food with a great taste is the winner! Love this home cooking ♥
Love this home-style dish..this is how my mom likes to cook leeks too :D YUM!
Good! 你还在算$啊！:D I don’t remember having this dish often though – maybe just once or twice so far ..quite strange right?
Oh yup! Esp with the roast meat.. did u use the sauce that they often provide as well to the meat?
For some reason, tao kua and leeks always go so well together as well.
I cook it in this way too. Delicious!
My grandma used to do this with leftover roast pork, so good with rice!
Hi, you have forgotten the fried beancurd in the direction procedure.;(
Oh dear, I just realised it and I have amended the recipe. Sorry about it and thanks for letting me know.
Thank you for the great idea. I still have leftover roast pork and definitely will try this recipe out =)
Btw, just wondering, how did you cut your carrot so beautifully? =D
Thanks Nelly, I have a tutorial here http://www.noobcook.com/how-to-cut-carrots-to-flower-shapes/ :)
Another dish I tried, second attempt to cook in my life! The dish turned out soggy wonder if it’s the leek? And my roasted pork taste bitter on skin! I think I added too much Chinese wine. How come mine is so wet? Help! Need to practice more. This is mild dish too :( I messed it
I’m not sure why it is soggy, did you dry the vegetables before stir frying or measure the amount of ingredients (instead of estimation)? I’m also not sure why the roasted pork taste bitter, it should taste as it is when you bought it. If it is too mild, you can season it to taste (e.g. more salt)
Hi
Can we add water during frying , at what stage, and would this cause the lost of aroma of the wine at the end?
Thank you
Hi, yes you can eat water or chicken stock during the stir-frying. Add the wine at the very end of cooking, you won’t lose the flavour.
Thank you much!