January 31, 2014

Stir Fried Leek with Roasted Pork Belly & Tau Kwa


3 leeks, remove green leafy part and slice diagonally
3 thick asparagus, remove skin and slice diagonally
1 small carrot, slice thinly
1 tau kwa, cut into 1.5 cm thickness and dried on paper towel
200 gm homemade roasted pork belly (recipe)
2 cloves of garlic, minced
1 tsp corn flour mixed with 3 tbsp water

1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp chinese wine
1 tsp sesame oil
1/2 cup chicken stock
Few dashes of pepper

  1. Grill your roasted pork belly in a toaster to remove excess oil
  2. Set aside
  3. Deep fry your tau kwa until golden brown
  4. Set aside
  5. In a wok, fry carrot until cooked
  6. Push carrots aside and fry garlic till fragrant
  7. Add leek and asparagus
  8. Stir fry for a minute
  9. Add seasoning and stir well
  10. Add roasted pork belly
  11. Add corn flour water to thicken the sauce
  12. Stir well until sauce has dried up and coated all ingredients evenly
  13. Serve immediately

  • You can use your favourite choice of asparagus, broccoli, sweet peas, sweet corn or cauliflower