Ingredients :
- 1/3 plateful of roast pork (cut into small pieces)
- 1/2 plateful of leek (cut into not more than 6cm lengths)
- 1/2 piece of carrot (sliced)
- 2 cloves garlic (chopped)
- About 50 to 100ml warm water
- 1 tablespoon of palm oil
Seasoning :
- 2 teaspoons oyster sauce
- A couple of dashes of white pepper powder
- 1 tablespoon of chinese cooking wine
Directions :
- Heat oil in wok. Fry garlic for 15 seconds and add leeks and carrot. Stir fry briskly for about 15 seconds.
- Add the roast pork and seasoning (except chinese cooking wine) followed by 50 ml water. Stir well and bring water / sauce to boil. Close lid and let it continue to cook. Check occasionally to ensure sauce does not dry out. Add more water gradually (not more than 50 ml at a time) and cook till leek is limp and soft enough to your liking.
- Add chinese cooking wine and stir well prior to dishing out. This dish compliments steamed white rice well.
This entry was posted
on Monday, May 04, 2009
and is filed under
Recipes : Pork
.
You can leave a response
and follow any responses to this entry through the
Subscribe to:
Post Comments (Atom)
.
