Stir-Fry Leek with Firm Beancurd

Time flies fast as February is coming to an end in about less than 10 days time. And the last day of the 15 Days of Lunar Chinese New Year (CNY) has just past on the 17th February where everyone grab the last opportunity to enjoy the CNY feast and atmosphere. For our family I just prepared two simple home cooked dishes that my dad used to cook during CNY.



First I cook this ?Stir-Fry Leek with Firm Beancurd? which is one of our family dishes that my dad often prepared during CNY where he will stock up a lot LEEKS either to stir-fry with white spotted rabbitfish(recipe HERE) or beancurd. Below is the recipe of our quick and easy way of eating Leek during Chinese New Year.



3 Stalks of Leeks

1 - 2 Pieces of Firm Beancurd

3 Cloves of Garlic

1 Red Chili, optional, cut into thin slices

1/2 Tablespoon Oyster Sauce

50ml Hot Water



1. Rinse and remove any soil that trapped in between the green leaves of the leek, pat dry and sliced the leek diagonally into sections and set aside. (refer to the photo above)

2. Heat up frying pan with 1/2 tablespoon of oil to pan-fry the beancurd till slightly golden brown on each side. Remove, cool and cut into bite-sized portions.

3. Using the same frying pan, saute garlic till fragrant before adding in leek, chili slices. Continue to fry for another 1 minute until leek leaves are cooked, stir in oyster sauce and give it a quick stir.

4. Add in beancurd and hot water, mix well and simmer the mixture on low heat for about 3 - 4 minutes till the leek turn soft and beancurd absorb the flavour from the sauce.

5. Dish up and serve with steamed rice.





If prefer something more meaty for this dish perhaps you could add in some minced meat, roasted pork belly, preserved pork(??) or even firm fish slices instead of beancurd. This leek can also be used for making soup broth together with potato and carrot which will produce a great stock for cooking noodles or etc.



Will share more about the 2nd dish of "Steamed Chicken with Pandan Leaves and Garlic" on the next post. Stay tune and have a great weekend.