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Stir-fried Leeks with Roast Pork and Bean Curd

   

Chinese Leeks

Stir-fried Leeks with Roast Pork and Bean Curd

Wash the crevices between the leek 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 slice accordingly.

Serves: 2

Prep Time: 15 mins

Cook Time: 15 mins

Ingredients

  •  200g Chinese leeks sliced diagonally to 5cm lengths & separate stalks from leaves
  • 1 tbsp cooking oil
  • 4 cloves garlic peeled and finely chopped
  • 1/2 carrot peeled and sliced thinly
  • 100g fried beancurd (tau twa) sliced to bite-sized pieces
  • 1 tsp oyster sauce
  • 1/2 tbsp fish sauce (or substitute with light soy sauce)
  • 100g roasted pork/siu yuk store-bought or home-made; sliced to 1 cm width
  • 1 tbsp Chinese wine

Directions

  1. Heat oil in wok. Stir fry garlic for about 30 seconds. Add leeks (the white portion) and carrot. Stir fry for about 1 minute over high heat.
  2. Add fried beancurd, oyster sauce and fish sauce. Stir fry for another 1-2 minutes, or until the leeks are softened.
  3. Add the remaining leeks (leaves) and roasted pork to the wok. Stir fry briefly until the leaves are cooked. Drizzle Chinese wine along the sides of the wok and the wine evaporate seconds later (you'll smell the aroma) before you turn off the stove.
                                           

Leave a Comment





25 Responses to “Stir-fried Leeks with Roast Pork and Bean Curd”

  1. Little Inbox — February 20, 2011 @ 6:28 pm

    I cook it in this way too. Delicious!

    Reply

  2. pigpigscorner — February 21, 2011 @ 6:08 am

    My grandma used to do this with leftover roast pork, so good with rice!

    Reply

  3. adelene — February 26, 2011 @ 12:17 pm

    Hi, you have forgotten the fried beancurd in the direction procedure.;(

    Reply

    • wiffy replied: — February 27th, 2011 @ 10:25 pm

      Oh dear, I just realised it and I have amended the recipe. Sorry about it and thanks for letting me know.

      Reply

  4. Nelly — March 2, 2011 @ 1:03 pm

    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

    Reply

  5. Princelyun — April 1, 2011 @ 1:42 pm

    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

    Reply

    • wiffy replied: — April 4th, 2011 @ 12:51 pm

      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)

      Reply

  6. Eliza — March 14, 2013 @ 5:02 am

    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

    Reply

    • wiffy replied: — March 14th, 2013 @ 4:14 pm

      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.

      Reply

      • Eliza replied: — March 14th, 2013 @ 5:31 pm

        Thank you much!

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