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’s a great day to eat leeks, an auspicious food for Chinese New Year because the character “蒜” in its Chinese name (蒜苗/大蒜) sounds like calculating (“算”) in Mandarin, symbolizing wealth. In this recipe, I stir-fry leeks with roast pork, a winning combination I saw at my friend’s Pablo blog.
The natural saltiness of the roast pork flavours the dish and complements the leeks well. I added tau kwa (deep fried bean curd) and carrots for a more complete meal. The result was good and a hit with my family.
Whether I make my own roast pork (siu yuk) or buy it ready-made from the market, I always plan for leftovers the next day to cook this dish. In this way, I got two meals figured out.
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.
Prep Time: 15 mins
Cook Time: 15 mins