This dish is a must have on the table of reunion dinner as the pronunciation of leek (蒜) in mandarin is same as count (算). Eating leek symbolizes there will be a lot of money to count in the coming year, thus this make fried leek an auspicious dish.
I like to cook leek with roasted pork. The saltiness and flavour of roasted pork compliment the natural sweetness of leek. The dish itself without seasonings is already very nice, thus, I think that minimum seasonings should be used. I usually only add some light soy sauce and Hua Tiao wine.
Other than roasted pork, I also like to cook leek with Chinese sausage, it just tastes as good as the roasted pork version.
By the way, I cooked this dish using my Happycall pan. Since I don't really cook often, I have tried to utilize my new toy whenever I have chance. With this pan I am able to cook some decent meals after work in shorter time. This motivates me to cook more often. :)
Stir-fried Leek with Roasted Pork (Using Happycall Pan) 烧肉炒蒜
Ingredients: (serve 3-4 pax)
6-8 stalks leek (sliced diagonally, separate stalks from leaves)
1 small pc (about 200g) roasted pork (sliced)(I used my home-made roasted pork)
Light soy sauce to taste (depending on the saltiness of the roasted pork)
1-2 tbsp Chinese cooking wine (I used Hua Tiao)
¼ - ½ cup hot water
1) Heat oil in Happycall pan over medium low heat, add leek stalks (white portion), close lid and lock with magnet, cook for about 1 min. Toss and flip the pan in between.
2) Add the leek leaves, close lid and lock with magnet, cook for another 1-2 mins. Toss and flip the pan in between.
3) Add roasted pork. Give it a quick stir then close lid and lock with magnet, cook for another 1 min. Toss and flip the pan in between.
4) Add 2-3 tbsp of hot water, close lid and lock with magnet, turn to low heat and let it simmer for a few mins (it is not advisable to flip the pan after adding water). Taste (the roasted pork will give the dish some flavours even without adding any seasonings), add seasonings and little hot water (add more if you want some gravy), give it a quick stir and simmer with lid closed (unlocked) till the leeks soften to your liking. Drizzle additional Chinese cooking wine towards the end of cooking if you prefer stronger aroma of the wine.
I am submitting this to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen’s Delight.
Hope you had a good CNY!
Btw, I have an award to share with you. Hop over to my blog to receive it.
Thank you for your support to AB#15! The round up is out, free check it out!ReplyDelete
yummy! drooling looking at your pic :)ReplyDelete
Angel, i have awards for u, pls drop by whenever u can okie :)
Thank you for your lovely comments.
Thanks for your award.