Leek Stirfry With Roast Pork – Whip It UP!

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Leek Stirfry With Roast Pork

 

By Irene Quah

Leek or dasuan in Chinese is eaten symbolically during Chinese New Year (CNY) to usher in wealth – suan means to count. With all ingredients prepped for the wok, whip up this dish in under 5 minutes! Enjoy it as part of your get-together dinners comprising New Year Crystal Dumplings, Rainbow Yusheng and Golden Orange Butter Cake.

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Total Time: 25 minutes
Difficulty: 1/5
Cost: S$6.00
Servings: 4-5

 

A: Vegetables 

2 cloves garlic, peeled and sliced
3 medium leeks, cleaned and cut diagonally
1 small carrot, sliced lengthwise
1 tomato, cut into wedges

B: Roast Pork & Tofu

80g roast pork, cut into chunks
1 medium firm tofu, cut into pieces and rubbed with salt

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C: Seasoning

1 tablespoon Hoi Sin sauce
2 tablespoons water
Pinch of granulated sugar

 

DIRECTIONS:  

1. Trim roots from leeks. Peel away older outer leaves.

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Wash under running water, taking care to rinse away any trapped soil between the leaves. Slice leek diagonally into 5cm pieces.

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2. Bring 1 cup of water to a boiling point in a small saucepan; add carrot slices. Turn heat off and allow carrot to steep for 1 minute. Using cookie cutters of different designs, cut out carrot pieces.

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3. Heat up oil in a saucepan over medium heat. Fry tofu until light brown on both sides. Drain on paper towel.

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4. Toss garlic into the same saucepan. Fry until light brown, then add in white portions of leek.

5. Cook for 1 minute, then add green leaves. Pour in 65ml of water. Continue cooking for 1 more minute until leek begins to soften.

6. Add in tomato wedges. Cook for 15 seconds.

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7. Toss in carrot, followed by tofu.

8. Add roast pork last so that its skin stays crisp.

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Stir to combine.

8. Pour in seasoning. Toss ingredients until lightly coated with seasoning.

9. Serve immediately.

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TIPS: Look for leeks with large bulbs as they are more fragrant. Fresh leeks keep well in dry conditions for up to 2 weeks. Do not trim away roots or wash leeks. Wrap them with newspaper.

PHOTOS: Irene Quah

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If you have a simple recipe you would like to share, do email it to [email protected]

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