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Stir-fried Leeks with Roast Pork and Bean Curd

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.


  •  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


  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.
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26 comments on “Stir-fried Leeks with Roast Pork and Bean Curd”

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