Thursday, August 25, 2011

Stir Fried Leek with Pork Belly and Beancurd

1 stalk leek - sliced diagonally (separate stalk part and green leafy part)
150 pork belly - cut into thin slices
1/2 block beancurd - cut into thick strips and fried
3 cloves garlic - chopped
salt and pepper to taste
1/4 cup water
2 tbsp cooking oil

1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp huatiao wine

  1. Heat up oil in a wok.  Fry the pork belly till brown.  Add garlic and continue to fry till fragrant.
  2. Add leek stalk and continue to fry for another 2 - 3 minutes.
  3. Add fried tofu, leafy part and water and fry for another 1 -2 minutes.
  4. Drizzle sauce and fry to mix well.  Sprinkle some salt and pepper to taste.
  5. Transfer to a serving plate and serve warm.

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