Ingredients (Serves 2)
- 200g leeks (about 3 stalks), sliced diagonally to 5cm lengths (separate stalks from leaves) – see tips below
- 100g roasted meat, sliced
- 1 carrot, peeled and sliced
- 1 tbsp cooking oil
- 4 cloves garlic, peeled and finely chopped
- 1 tsp oyster sauce
- 1 1/2 tsp fish sauce
- 1 tbsp Chinese wine
Directions
1. Heat oil in wok. Stir fry garlic till fragrant.
2. Add leek stalks (the white portion) and carrot. Stir fry for about 1 minute over high heat. Add oyster sauce and fish sauce. Stir fry for another 1-2 minutes, or until the leek stalks are cooked.
3. Add leek leaves and roast pork to the wok. Stir fry briefly till the leaves are cooked and coated in the oil. Drizzle Chinese wine along the sides of the wok, off the heat when you smell the aroma of the wine.
Tips
Wash the crevices between the 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 cut accordingly.
